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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When stewed, the dried corn kernels sold as posole or hominy expand and become tender. At Cafe San Estevan, in Santa Fe, New Mexico, chef Esteven Garcia makes posole as a mild, brothy side dish, unlike the heartier and spicier stew type. Ingredients:
1 cup dried white posole* (sometimes called hominy; 5 ounces) |
4 quarts water |
1 (6-ounce) piece meaty smoked bacon such as black forest, top 1/4 inch of fat discarded and bacon cut into 1-inch pieces |
3 large garlic cloves |
1/2 small onion, finely chopped |
2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano |
2 teaspoons salt |
Directions:
1. Rinse posole in a sieve under cold running water, then soak in a bowl of cold water to cover by 1 inch, chilled, 8 to 24 hours.
2. Drain and rinse soaked posole under cold running water, then transfer to a 6-quart pot. Add 4 quarts water, bacon, garlic, onion, and oregano (do not add salt) and simmer gently, uncovered, over low heat until posole has flowered (burst open) and liquid just barely covers posole, 3 to 3 1/2 hours. Discard garlic cloves and oregano sprigs, then stir in salt and simmer 5 to 10 minutes more.
3. * Available at Latino markets and by mail order from Kitchen/Market (888-468-4433).
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