I am always surprised to find that many folks in the U.S. do not even know what “posole” is. I’m sure that’s because in most parts it has a different name—“hominy”. And all too often, even hominy is avoided because it is that strange “can of stuff” on the shelf of the grocery store that people don’t understand. Thankfully, my mother always embraced hominy and I was introduced to it at a very young age. For those who do not know, “posole” (or “hominy”), is dried corn kernels that have been soaked in water and lime until the tough outer coating is removed and then soaked again until the kernels have swelled, either in an overnight bath of water or in a simmering liquid. There are three versions available: the “pure” posole that you need to soak in lime water yourself, the “pre-blanched” (but still dried), variety that has the outer skin already removed, and the canned variety that is ready to use as is. I prefer the pre-blanched version, but it does require soaking overnight and takes longer to cook. When you do not have the time to commit to soaking and simmering, most canned versions are good, but please look for brands that state only “hominy, water, and salt” as their contents. In other words, NO PRESERVATIVES!!! I use “Juanita’s Mexican Style Hominy (Maiz Estilo Mexicano)” brand when I don’t have the time to soak and simmer.

Posole Rojo a la Mexicana of stewed pork with hominy and housemade guajillo chili sauce
Toppings of shredded cabbage, radishes, avocados, onions, cilantro, and lime juice with a drizzle of sour cream
Housemade corn tortillas
Valencia Orange wedges

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