This recipe reminds me of all the times that I ate hominy while I was growing up. Every winter my Mom saved hickory ashes from the fireplace, made her own lye and boiled it with dried field corn in the big black wash pot until the husk of the corn came loose. She then washed the corn until the lye was washed away. The hominy was a bit lighter in color than a brown paper bag and so good! Momma made enough to last through out the winter, canned it in quart cans, or put it in the freezer.
Posole has a good flavor and the hominy just makes it better.
1 tablespoon canola oil
2 lbs lean boneless pork, cut into 1/2-inch cubes
1 medium onion, chopped (1 1/2 cups)
6 cloves garlic, pressed or minced
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano, crushed
2 (15-ounce) cans white or yellow hominy, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh cilantro
6 cups fat-free chicken broth
For garnish: shredded lettuce, sliced radishes, green onions, diced avocado, lime wedges, chopped fresh cilantro.
I used the lettuce, radishes, cilantro, and the lime. Enjoy!
Posole -- makes 8 servings
2 lbs lean boneless pork, cut into 1/2-inch cubes
1 medium onion, chopped (1 1/2 cups)
6 cloves garlic, pressed or minced
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano, crushed
2 (15-ounce) cans white or yellow hominy, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh cilantro
6 cups fat-free chicken broth
For garnish: shredded lettuce, sliced radishes, green onions, diced avocado, lime wedges, chopped fresh cilantro.
In a large, heavy pot over medium-high heat, warm the oil and add pork, onion, and garlic. Saute until lightly browned, 6 to 8 minutes. Stir in all the seasonings, hominy, and chicken broth. Bring to a boil, reduce heat to low and simmer, uncovered, until pork is tender, about 1 hour. Ladle into bowls and serve the garnishes in separate bowls, to add as desired.
