If you use canned posole, this recipe works fine in a large Dutch oven on the stove. If you are using dried, soaked posole, a pressure cooker will help tenderize the kernels. For vegetarians: Substitute chopped mushrooms for pork, use vegetable stock in place of chicken. Serves 4-6.
Ingredients
2 tablespoons olive oil, vegetable oil or bacon fat
1 large onion, chopped
1 Fresno (or other red) chile pepper
1 pound cubed pork
1 tablespoon Spanish smoked paprika
1 teaspoon Mexican oregano
2 teaspoons toasted ground cumin
1/4 cup dried, ground chile rojo, mild, medium or hot (not chili powder)
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 tablespoons flour
1 cup beer
1 14.5-ounce can diced tomatoes
2 quarts chicken stock
About 2 cups dried posole, rinsed, soaked overnight and pre-cooked, or 1 29-ounce can Mexican-style hominy
GARNISHES
Chopped cilantro
Sliced radishes
Shredded cabbage
Shredded cotija (or other hard) cheese
Sour cream
Directions
In a large Dutch oven, heat oil to medium high. Add onion and chile pepper, saute until onions are golden. Add pork, paprika, oregano, cumin and ground chile, salt and pepper, cook until pork is browned. Add garlic, cook a minute more, then add flour. Cook, stirring, until flour has turned golden. Pour in beer, simmer a couple of minutes, scraping any brown bits from bottom of pan. Add tomatoes, chicken stock and posole.
Bring to a boil, reduce heat, and simmer at least one hour (up to four).
If using a pressure cooker, bring to a boil, seal and cook about 1 hour. The pork will be very tender and easy to shred.
Serve with assorted garnishes.
