This makes a BIG pot. This recipe uses a pressure cooker and assumes you know how to use a pressure cooker safely. (See Variations below for notes about how to do it without a pressure cooker.)
- 3 cups dried posole kernels (dried hominy)
- 3 quarts broth (or broth and water)
- 3 small to medium onions, chopped
- oil (e.g. olive oil or canola oil)
- 8 cloves garlic, finely chopped
- 1 tsp cumin
- 1 cup of medium hot red chile sauce (more or less according to taste,
see Variations and Notes below about sauce we use)
- 1/2 tsp. salt (don't add salt if your broth
is already salty)
- 1 to 1-1/2 pound cooked boned pork
(we like to roast a pork butt, but you can use any cut prepared
however you wish)
- Put the uncooked hominy and the broth into a pressure
- Stir in a few tablespoons oil. (Keeps things from spattering inside
- Cook under pressure for 45 minutes. After the 45 minutes,
turn the heat off and let the pressure go down on its own. (If you
don't have time to do that, cook a little longer.)
When the pressure has gone down, check to
be sure hominy is done. It should be fully "bloomed" and tender but
still a little chewy. Pressure cook a little longer if necessary.
- While the hominy is cooking, saute the onions and garlic in some of
- Cut the pork into bite size pieces.
- After the hominy is done, mix in all the other ingredients.
- Add more broth or water if you'd like it to be a little soupier.
- Bring to a boil and cook a little longer so ingredients meld.
(Can bring pressure cooker up to pressure then turn it off and let it sit
for a little while.)
- Optional: Serve with sour cream and/or cheese and fresh lime wedges.
Variations and Notes:
- Feel free to adjust all ingredient quantities to taste.
- Can used plain canned hominy instead of cooking your own.
- We used chicken broth because that is what we had.
- If you don't want to use a pressure cooker, see
Casa Chimayo's Posole for how to cook
the hominy without a pressure cooker.
- You can cook the pork along with the hominy as described in above Casa Chimayo recipe.
- We have been using Santa Fe Olé Red Chile Sauce. Probably any kind of traditional New Mexico red chile sauce will do.
- Or, you can make your own chile sauce as described in the above Casa Chimayo recipe.
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