Our dear friend Bruce (aka Great Stone Face) requested posole (sometimes spelled pozole) this season and I had to do it! Posole (or pozole?) is a Mexican pork and hominy stew. It’s simple and spicy and warms your tummy. Like many Mexican soups, posole is typically served with a myriad of garnishes that make up the “vegetables” part of the meal: shredded cabbage, chopped onion, avocado, and radishes along with jalapeños and lime wedges. It’s like the Mexican version of Vietnamese pho.
I made green posole here, because that’s what I’m most familiar with. There is also a red version made with dried chilies that I’ll post as soon as I get a recipe that I like.
I used canned hominy (for shame!) because it’s surprisingly hard to find dried hominy around my parts. If you want to use dried hominy, or if that’s all you can find, here is what you need to do:
- Soak 1 cup hominy overnight in 8 cups or water + 1 tablespoon salt.
- Drain and put into a large pot with enough water to cover by an inch.
- Bring to boil and then simmer about 1 hour until tender. Drain and add to posole.
Posole Recipe – Printable!
- ¾ pound fresh tomatillos
- 1 jalapeño
- ¼ pound diced bacon
- 1 medium onion, fine diced
- 2 tablespoons minced garlic
- 1 pound pork stew meat, cut into about 1″ cubes
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- ½ teaspoon anise seed
- ½ teaspoon black pepper
- 1 bay leaf
- 1 quart chicken stock
- 1 30 ounce can hominy
- Garnishes: shredded green cabbage, diced onion, jalapeños, cilantro, avocado, queso fresco, tostadas or tortilla chips, radishes
- Peel, rinse and quarter the tomatillos. Cut the jalapeño in half. Lay all skin side up on a broiler pan and broil on high for 5-10 minutes until soft and beginning to blacken.
- Meanwhile, cook bacon in a large pot over medium heat until some fat has rendered out. Add the onion and garlic and continue to cook several minutes until onion is softened.
- Make a well in the center of the onions and add half the pork cubes, so that they are touching the pot. Brown over high heat for 2-3 minutes, then turn and brown the other sides.
- By now your tomatillos should be done, if they haven’t cought fire already, so go ahead and add them plus the pepper, plus any juices on the broiler pan to the pot. Leave the pepper whole because you will remove it later before serving.
- Add all the spices, plus the remaining pork, plus a quart of chicken stock.
- Drain and rinse the hominy and add it to the pot.
- Cover and bring to heavy simmer. Simmer one hour.
- Add zucchini and simmer, covered, another 30 minutes.