How to Cook Posole

So what the heck is posole?

Posole is corn, basically hominy, the same kind you make grits out of. One brand of canned posole in the store here has it spelled "pozole". Prepared posole is kind of like what the Senecas call "corn soop" (I spell it the way they pronounce it), but they don't put chile into it like we do out here in the wild west. We also sometimes do blue corn posole. It's all good.

My wife's instructions.

  1. Soak posole overnight.
  2. Throw out water and rinse posole once
  3. In cooking pot, cover posole with water, 2 parts to 1: if the posole layer is 1 inch deep, the water level should be at 3 inches.
  4. Simmer all day, stirring every couple of hours. Keep it covered with water: use hot water if necessary to add any. Meat, bones, and spices, and later onions, can be added to pot. (Spices I use are garlic, oregano, chile -- red or green -- and a little salt.)
  5. Serve after kernels have opened a lot -- maybe after six or more hours of cooking gently.

Nancy Montano's Mother's addendum:

A tip from "mi mama", cook meat (preferably pork) separately, then add posole. Simmer on low heat until posole pops and is tender. Always have chile caribe on side (Red chile made from the pods). (8/6/97)

Originally posted 1/23/97 by: (Eric Bear Albrecht)

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