I’ve finally found a local grocery store that stocks uncooked white corn posole (aka hominy) so this has made it back into the regular rotation. The only thing that ever gets in the way of having it on hand is its lengthy cooking time. You need a solid afternoon of simmering, but it’s the perfect reward at the end of a long weekend day spent hunkered down at home.
2 cups white corn posole, uncooked
1 onion, finely diced
1 tablespoon of dried mexican oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
3 quarts of Red Vegetarian Broth
salt and pepper to taste
a small bouquet of fresh mixed herbs (cilantro, oregano, epazote)
1 chile ancho, rehydrated with seeds and stem removed
pureed chipotle (optional)
Toppings: avocado, fresh onions, tortilla chips, fresh lime, jalapeños, radishes, cilantro
Place all ingredients accept the bouquet of fresh herbs and the chile ancho into a large soup pot with about 2 quarts of the Red Vegetarian Broth. Bring to a boil, taste broth for salt and pepper, add the bouquet of mixed herbs and then simmer on medium low heat.
While your posole is simmering cover one chile ancho with water in a small saucepan and simmer until it softens. Add softened chile ancho, with stem and seeds removed, to pot and let the posole continue to simmer till it goes tender and starts to flower (2-3 hours). For extra heat, leave seeds in and add pureed chipotle to your heart’s content.
I like broth (lots of it) with my posole so I reserve an extra quart of my red veggie broth for the end just in case the posole slurps up too much of it while its cooking.
Serve it hot and top with what you have on hand. I like mine with avocados and lots lime, but some crunch is nice too – onions, radishes, chips.
P.S. You could easily throw all the ingredients into a slow-cooker and go about your day if that seems easier. I would recommend doing the lowest setting and adding the extra quart of broth from the get go to make sure you don’t end up with a dry pot.