All Hail Posole!

I hadn’t made posole for a long time. I had some friends coming over for New Years Eve and thought I’d revisit this ingredient. In a word: WOW! I just can’t get over how delicious and easy it is to make. And it’s versatile.

Posole-pozole

For a while, I was making it with chicken stock and the frozen “Seafood Medley” from Trader Joes. Now that I’m a little more aware about Seafood Watch, I think I’ll stick to chicken or pork.

This recipe, Pork Neck and Green Chile Posole, from the otherwise stable Serious Eats, looks good except if you follow the instructions, your corn will never cook, let alone “flower”. I mentioned it before but as I ate bowls of my own delicious New Years Posole, it dawned on me that the star of this dish is the corn, which is nixtamalized. Canned hominy is ok but you don’t get that hit of nixtamal that you get from the homemade or our own prepared hominy. The canned is also squeaky. I’d pass.

3 Comments on All Hail Posole!

  1. I had to make my red posole with squeaky canned homily because I couldn’t find any dried or fresh frozen in NYC. Will order some of yours next time!

  2. You must be reading my mind! I made a batch of posole rojo yesterday and it’s currently sitting in the fridge, getting all delicious for Tuesday night’s dinner. I’ll post about it later in the week. đŸ™‚

  3. Ha! I used the same SE pork neck recipe (saw your comments!), but combined it with your method for soaking the Rancho Gordo dried posole. I added bits of warm toasted chicharron with the other condiments. Heaven!

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