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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Mexican cooks spend two days preparing the hominy by pounding and soaking white-corn kernels. We opted for canned hominy in this earthy stew. Ingredients:
1 pound pork spareribs |
1/4 teaspoon black pepper |
11 cups water, divided |
cooking spray |
1 (3 1/2-pound) chicken |
1 cup chopped onion |
1/4 teaspoon salt |
3 bay leaves |
2 garlic cloves, minced |
8 cups torn kale (about 1 bunch) |
2 (15.5-ounce) cans golden hominy or canned whole-kernel corn |
6 tablespoons chopped fresh oregano |
6 tablespoons chopped onion |
1 lime, cut into 6 pieces |
6 (6-inch) corn tortillas |
crushed red pepper (optional) |
Directions:
1. Preheat oven to 350°.
2. Trim fat from pork; sprinkle pork with black pepper. Pour 1 cup water into a shallow roasting pan. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350° for 1 hour and 15 minutes or until tender. Remove pork from bones; reserve bones. Shred meat into bite-size pieces. Discard drippings.
3. Combine 10 cups water, chicken, 1 cup onion, salt, bay leaves, and garlic in a stockpot; bring to a boil. Reduce heat; simmer 1 hour. Remove from heat. Remove chicken from broth. Place chicken in a bowl; cool 15 minutes. Strain broth through a sieve into a bowl; discard solids. Remove chicken from bones; discard skin and reserve bones. Shred meat into bite-size pieces. Return broth, pork bones, and chicken bones to pan. Bring to a boil; cook until stock is reduced to 6 cups (about 20 minutes). Strain stock through a sieve into a bowl; discard solids. Place a large zip-top plastic bag inside a 2-quart glass measure. Pour broth into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain broth into pan; stop before fat layer reaches opening. Discard fat. Add pork, chicken, kale, and hominy; bring to a boil. Reduce heat; simmer 5 minutes.
4. Ladle posole into each of 6 bowls. Top each with 1 tablespoon oregano, 1 tablespoon onion, and 1 lime piece. Serve with warm tortillas, and sprinkle with crushed red pepper, if desired.
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