This is probably the best posole/pozole I’ve ever made!  It tastes like the Mexican food of my childhood; spicy hot, thick and rich.  I’ve finally found some “correct”  chili powder and all my other spices and herbs are newly purchased, not like in France where my friend Vero has criticized the years past using dates in my spice rack 😀

Posole is a spicy Mexican stew that features hominy, pork and hot chillies.  Hominy is dried maize that has been treated with an alkali and puffs up into large, soft white or yellow kernels, is canned and used in Mexican or Southern cuisine and also to make hominy grits.  My mother, Texican that she was, made posole and also served hominy with butter as a side dish.  Everybody liked it.

Perfect time for a comfort stew with loads of onions, garlic and chillies. It’s March 23rd and snowing but we made the 10 mile trek over the border to New York.  The Pennsylvania governor has closed all stores except for life sustaining businesses; pharmacies, grocers, gas stations, beer distributors (really).  We can get wine, such as it is, in New York.

On the way out of town there is a small grocer called the Sunrise with a local selection of meats, dairy, eggs and vegetables.  There I found 2 butcher prepared 3 1/2 lb rolled pork loin roasts.  One for the posole and another for the freezer.  I should have gotten all three but I’m trying not to hoard 🙂

I cut the pork into large chunks for browning with the aromatics and chillies.  I chopped 1 serrano and one habenero chilli, seeds in, but you could half the amount and remove the seeds if you’re not looking for real Mexican hot and to set your soul on fire 😀   The mixture of the other ingredients still make a delicious stew.  I saw hominy on Amazon.com for $7-$10 per can.  That’s ridiculous!  The normal price is between $1.25 -$1.32 per can.  Look for canned hominy in both supermarkets and ethnic grocers.

Mexican Posole

2 tbsp olive oil

2 onions, coarsely chopped

4 garlic cloves, coarsely choppe

1 habanero and 1 serrano chilli, coarsely chopped, seeds in

1 small bunch cilantro, chopped

4-5 scallions, sliced

2 tbsp paprika

1 tbsp cumin

4 tbsp good chili powder

1 tbsp salt

1 tbsp black pepper

3 tbsp flour

1 bottle of beer

1 large can diced tomatoes

2 quarts chicken stock

4 cans hominy, yellow or white or mixed, drained

Garnishes: sliced scallions, chopped fresh tomato, cilantro

In a large skillet, saute the onions, garlic, chillies, cilantro and scallions until the onions have just wilted.  Add the pork and continue to saute until the pork is lightly browned.  stir in the paprika, cumin, chili powder, salt and black pepper for about 2 minutes.  Sprinkle in the flour, stirring, for another 2 minutes.  Slowly pour in the beer and stir until the mixture is smooth.  Stir in the tomatoes and stock, bring to a boil, reduce heat and simmer for 1 1/2 hours, stirring occasionally.  Finally, add the hominy, return to a boil, then reduce to simmer and simmer for 30 minutes.

Sprinkle with scallions, tomatoes and cilantro.  Serve with flour or corn tortillas.








About cookinginsens

An American living in Burgundy, France
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5 Responses to Posole/Pozole

  1. jmcheney says:

    Oh, I am going to make one when I can get out. I have a can of hominy in the back of the cupboard I’ve had for some yrs.. I might need a new one & definitely a few fresh new spices, etc. & some pork. I have none. Mama used to serve us hominy with melting butter & salt & pepper when I was child. I thought it odd tasting but I “kind of” liked it, the texture too. I would love a big bowl of this right now. Thank you for the inspiration!

  2. Mad Dog says:

    “Spicy hot, thick and rich” – that sounds like good comfort food to me! …and snowing! We had a heat wave today – 14ºC.

  3. chef mimi says:

    This looks and sounds fabulous! I’m surprised you can find hominy in France!

  4. I’m wondering what I could use to substitute for the hominy – I’m pretty sure that I won’t be able to get that in our neck of the woods!!

  5. This is the first time I learned about hominy. It sounds very interesting. Thank you for the intro.

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