A new development since we returned from Asia is Mike coming grocery shopping with me every week. I definitely don’t mind it, I just had to get used to walking every aisle no matter what was on the list, and random surprises ending up in the cart. Like a 6 pound can of hominy (but that’s okay because it was on sale for $2.18) So what does one do with a 6 pound can of hominy? Make posole of course!
Posole traditionally starts with a whole lot of pork, which obviously wasn’t going to happen here. But that doesn’t mean meat-eaters should feel left out, because you can easily serve shredded chicken or pork for them to stir into their soup. The garnishes are pretty essential to an awesome posole experience. I didn’t have any fresh radishes and didn’t want to go to the store just for them, but they are typically included on the plate of garnishes, so I listed them in the recipe.
(adapted from A Little Bit of Spain in Iowa)
1 1/2 cups boiling water
2 dried ancho chiles, stem and seeds removed
1 dried guajillo chile, stem and seeds removed
2 tbsp olive oil
1 large onion, diced
1 fresh poblano pepper, chopped
5 cloves garlic, minced
2 roma tomatoes, diced
1 tsp dried oregano
1 tsp ground cumin
4 cups vegetable broth
4 cups hominy (drained)
salt (to taste)
1/4 cup chopped fresh cilantro
shredded Jack cheese
diced white onion
thinly sliced cabbage
wedges of lime
Before you begin, place the dried chilis and boiling water in a small bowl and cover for 20 minutes to soften them. The puree them with their soaking liquid and set aside.
Heat the oil in a dutch oven over medium-high. Add the onion and garlic and cook, stirring until softened about 5 minutes. Add the tomatoes and poblano and cook another 5 minutes.
Stir in the cumin, oregano, vegetable broth, hominy, and pureed chiles. Simmer partially covered for 20-30 minutes. Salt to taste, then stir in the fresh cilantro and cook another 3-4 minutes (at a simmer).
Ladle into bowls and serve with garnishes.