Posole, Part II

When I wrote about posole earlier this morning, I never imagined the overwhelmingly positive response I would get--and so quickly! Even my father-in-law, a faithful reader of this blog, called from Arizona, asking me to share my recipe. I am humbled and honored to impart it here, and, just for the record, more than a little self conscious! ("What if they try it, and hate it?!", I ruminated to Darren.)

While there are many variations--particularly regional differences--to be found with posole, I've stood by my dad's tried and true recipe. It makes a lot, so I use a tall stock pot to cook it all in. The recipe could, of course, be scaled down, but I love having leftovers!

I start with about 3 pounds of pork (I prefer the thin, boneless, loin center cut chops), which I cut into small cubes (roughly 3/4 inch) and then brown in olive oil in a large skillet. Then I transfer the meat into my stockpot, cover with water, and bring it to a boil. I let it simmer, covered, for about two hours, then add 7 cans (15.5 oz. each) of white hominy (drain it well before adding it to the pot). I usually add some more water at this point, too. Not a whole lot, but enough to make it nice and "soupy". About an hour later, I add two 14 oz. containers of frozen red chile and bring it, again, to a boil. Once it's boiling, I cover it, reduce the heat, and let it simmer for about another two hours. Just before serving, I add about 2 TBS. of salt and dried, crumbled oregano. After it's been ladled into bowls, we squeeze fresh lime juice over it and garnish with a little more oregano and finely chopped onion, and enjoy warm flour tortillas as a side.

I love it. I hope you will, too.