Part of the reason I’ve been out of commission, at least lately, was a visit from some long-lost world travelin’ New Mexican family. During this visit, though, despite the running around from Philadelphia institution to institution, I didn’t stop trying new things in the kitchen. Just writing about it.
In fact, I got a little inspired. The combination of 1) my sad attempts to neaten the house, 2) a reminder of how amazing New Mexican cuisine is and 3) a guest’s encouragement to temporarily drop all concern for my vegan/carb-related instincts inspired me to tackle an ancient bag of hominy sitting in my cupboard — and with no nutrition-related hangups, which, you can probably tell, win me over a bit too often.
To give you some background, hominy is one of those staple foods that has basically kept entire peoples alive in Middle America up through the American west — much like cassava and other tubers have done in Sub-Saharan Africa. It’s basically just dried maize kernels with their germ and hull removed either mechanically or through a good soak in lye (yes, lye). This prevents the grain from sprouting during storage and makes them an excellent source of nutrition during cold winters when other foods are scarce.
And one of the most hearty, simple, down home ways to serve this heartwarming foodstuff is in posole – a rustic stew originating in Mexico, but most delicious (if I do say so myself) in New Mexico. And thanks to some encouragement from some real New Mexicans (boyfriend included) I didn’t try to alter this one. This is NOT vegan. This is NOT low fat. This is full of pork. And full of pork fat. As it should be.
So if you’re harboring any healthy-hangups in need of a good whack, and you have a day with some well-loved family around, run on down to any of the numerous Mexican grocers in the Italian Market for a bag of hominy. And be sure to grab a big ole’ pork butt while you’re down there. To make Posole.
New Mexican Posole
- 1/2 pound dried hominy
- 1 onion (half quartered, half diced)
- 1 pound pork butt (aka shoulder etc)
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried Mexican oregano
- 1 bay leaf
- 3-4 dried ancho chiles
- salt, cayenne to taste
SOAK POSOLE: Soak the posole in a generous amount of water overnight. Drain and rinse.
PREPARE POSOLE: In a large pot add the posole and twice as much water as you have posole. Add quartered onion and about 1/2 tsp salt. Bring to a boil, reduce to simmer and let cook uncovered for 1 to 1 1/2 hours until the posole “blooms” or opens up like a pretty little flower. Add water if it begins to dry out.
MEANWHILE, PREPARE PORK: Place pork in another large pot and cover with water. Add diced onion, minced garlic, cumin, oregano, bay leaf, and salt/cayenne to taste. Bring to a boil, reduce heat to simmer, cover and cook until the pork is cooked through and fork tender, 1-2 hours. Remove the pork, let cool completely and then pull apart with a fork.
THEN, PREPARE CHILES: Remove chile stems (and seeds if you want your posole less spicy — booooring), and soak in 2 cups of the hot broth that the pork cooked in for 20 minutes. Blend broth and chiles to make a firey red paste.
COMBINE: Add the pork, remaining pork broth and chile paste to the posole. Continue to cook for another 1-3 hours, stirring occasionally and adding water if it looks to be drying out. It’s finished when the posole is fully bloomed and tastes slightly chewy but pleasantly tender. Be careful not to let it cook too long or your broth will lose flavor!
Taste, adjust seasonings, and serve with any number of delicious toppings: cheddar cheese, lime wedges, chopped cilantro, minced onion, shredded lettuce or cabbage, diced avocado…whatever your heart desires!
SO GOD DAMN GOOD.