Posole

Ann Arbor Food This a variation on the mexican soup posole. Mine shown here is a little thicker than the traditional soup. I cooked the hominy from the whole grain corn in a pressure cooker to speed up the four hour cooking time. It only took about 2 hours and even still was chewy, but the family likes it that way. This dish can be made with pork, chicken, seafood or beans if you want to make it vegan. I flavored mine with a pumpkin seed, tomatillo, cilantro, lime, and posole spice mix.

Ingredients:

12 oz: Hominy (or a 24 oz can)
1 quart of stock or water
1 onion, diced
1 carrot, small dice
3 cloves of garlic, minced
6 tomatillos, large dice
1 bunch of cilantro
1 cup of pumpkin seeds
1 can of pinto beans (or 1 cup cooked) or 1 Lb ground pork, diced chicken thigh meat, or shrimp
Juice of 2-3 limes
Posole spice mix to taste (found in the mexican spice section in grocery stores)
salt and pepper to taste

Procedure:

Cooking the Hominy:

Soak hominy over night in cold water. Rinse and add to a pressure cooker with enough water to cover by two inches above the corn. Bring up to pressure then lower the flame to a simmer and cook for two hours. Keep the flavorful liquid.

If using canned hominy: Simply open the can and proceed to the next step:

Verde:

Place the pumpkin seeds on a baking tray. Put in a 350 degree oven and toast the seeds until they are brown in color and plump up. 15-20 minutes Make sure they do not burn. set aside.

In a sauce pot, add the tomatillos in enough water to cover. Bring to a boil, then simmer for ten minutes. Blend, then strain through a fine mess strainer.

In a blender, add the cilantro, juice of two limes, the pumpkin seeds and the strained tomatillos. Blend till smooth. Add some water if needed.

The Soup:

Heat a Tbs of olive oil in a large pot. Add the onions and saute for a few minutes. Add the carrots and cook for five more minutes. Add the garlic and cooked for about a minute. Add the Hominy and cooking liquid, the beans, the stock, and posole spice mixture. Bring to a boil and simmer for 30 minutes. Add the verde and simmer for another 10 minutes. Add salt, pepper and more lime juice to taste.

Chicken Variation: At the Soup Stage: brown the diced chicken in the pot with the olive oil. Remove chicken and cooked the onions, carrots, and garlic. Add the hominy and cooking liquid, chicken, chicken stock and posole spice mixture. Continue with the rest of the recipe.

Pork Variation: At the Soup Stage: brown the ground pork in the pot with the olive oil. Remove the pork and cooked the onions, carrots, and garlic. Add the hominy and cooking liquid, the ground pork, chicken stock and posole spice mixture. Continue with the rest of the recipe.

Shrimp Variation: Use the same process as the bean version except at the end add baby shrimp and let cook for about a minute just before serving.

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2 responses to “Posole

  1. Pingback: Cinco Lagos: Brian Polcyn’s Mexican Restaurant « Last One Eating

  2. Pingback: Super Bowl Food « Last One Eating

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