In honor of the Cinco, today I am sharing my posole recipe with you. I got it a million years ago from my old friend Carolyn McLean. This is *really* tasty.
Pozole
1. Overnight: soak 2/3 cup (12 oz.) hominy overnight. If using canned, skip to step 3.
2. Rinse posole and simmer 1.5 hours. Remove dark nubs if time permits.
3. Simmer posole in 3 qts chicken broth for 1.5 hours until kernels are tender and splayed open.
4. Saute, then add, 1 small onion, chopped, 1 serrano chili, 1 lb. cubed pork, and 1# tomatillos (roast them if they are fresh for more depth, or boiled 10 mins in salted water). Canned ones=just toss in. If you can’t find canned or fresh, you can substitute equal amount of green salsa.
5. Optional adds: pepitas, fennel tops, oregano, pepper, I small can green salsa
6. Simmer 1 hour
7. Condiments: tortillas, salsa, guacamole, lime, cilantro. Guacamole is extra yummy mixed in.