Posole is large-kernel, dried corn (also called hominy) used as the main ingredient in a spicy New Mexican stew of the same name. Pueblo Indians have served it as a ceremonial dish for generations. It’s traditionally slow-cooked with hog parts and chilies, but variations can be found throughout the Southwest. This is a quick-and-easy version that uses ground pork; ground chicken or turkey may be substituted. Serve posole (pronounced po-SOH-lay) with warmed corn tortillas or Sour Cream Cornmeal Mini-Biscuits (follow Steps 1-3).
Heat a large, heavy pot over medium-high flame for a moment or two. Add a bit of the oil, swirl it to coat the bottom and heat another moment or two. Add ground meat and cook it, breaking it up with a spoon or spatula, until it loses the pink color and browns lightly. Remove meat to a bowl.
Add remaining oil to the pot; heat briefly. Add onions, jalapenos, and garlic; cook, stirring occasionally until onions are translucent, 6-10 minutes. Add 1/2 cup of the chicken stock and bring to strong simmer, stirring and scraping up any bits on bottom of pot. Keep cooking until most of the liquid is gone. Add browned meat, cumin, oregano, hominy, and remaining stock. Bring to simmer; reduce heat to very low and partially cover pot. Simmer posole slowly 10-20 minutes. Stir in half the cilantro, turn off the heat, and let posole cool an hour or so to develop more flavor.
Reheat posole. Serve each bowl sprinkled with some of the remaining cilantro, plus any or all of the garnishes.
Copyright by Terese Allen