This is a great winter soup. We get hominy (http://en.wikipedia.org/wiki/Hominy) for a short time each year, so when it comes into season I make my Posole!
I love this simple, spicy, texture-rich soup. I’ve done this recipe twice now with my modifications and love it.
Original recipe is this: http://www.epicurious.com/recipes/food/views/Pork-and-Hominy-Stew-with-Red-Chiles-Pozole-Rojo-101285. My modifications are strike outs and in (XXX). Enjoy!
- 1 large head garlic
- 12 cups water
- 4 cups chicken broth – (used all broth – 1.5 box containers)
- 4 pounds country-style pork ribs (one time I used a combo of pork chops, one lb bacon, 2 chicken boobs. Next time, I did pork chops and bacon BOTH were great).
- 1 teaspoon dried oregano (preferably Mexican), crumbled – Yes, I used this. In the Mexican aisle at haggen, 99 cents.
- 2 ounces dried New Mexico red chiles – (couldn’t find this, so bought crushed chilis…don’t know if it was the same or not, but turned out good, find in same section as oregano)
- 1 1/2 cups boiling-hot water
- 1/4 large white onion (used a whole onion)
- 3 teaspoons salt (I don’t measure)
- two 30-ounce cans white hominy (preferably Bush’s Best) (Ok, so this is A LOT of hominy and I cannot find 30oz cans. That’s huge. So, used three regular sized cans of white hominy and that was PLENTY. Haggen brand is on sale right now 79 cents (in the canned veggie aisle) and, you can get away with two cans).
- 8 corn tortillas – (yeah, I just used tortilla chips, so didn’t need this or the oil)
- about 1 1/2 cups vegetable oil
Accompaniments: (all your options – I used avocado, cilantro, shredded cheddar and fresh lime- amazing.)
- diced avocado
- thinly sliced iceberg or romaine lettuce
- chopped white onion
- diced radishes
- lime wedges
- dried oregano
- dried hot red pepper flakes
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic (I food processed this in my mini processor). In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours. This will take maybe 20 minutes. When pork is done, take tongs, get it out, skim any nasty, and continue simmering on LOW.
I baked the bacon like you normally do….when it’s done, take it out, let cool and dice it up. Larger pieces are fine.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth. Ok, so what I did here was take the Mexican crushed chili, put it in boiling water (all depends on how hot you want it) and then pureed the onion and more garlic, and put it all together….
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork (I diced using the pork chops), using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, bacon, hominy, and remaining teaspoon salt (not really necessary with bacon, but your choice. Salt to taste). Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
Ok, so I didn’t have the deep red color of the soup because I did not use the chilies they were suggesting…so I ended up adding a can of diced tomatoes. It was AWESOME.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.