Green Posole

Name: Green Posole
Yield: serves 4
Ingredients: 6 Anaheim chiles, sliced in half lengthwise; 6 ounces dried posole or 1 (12-ounce) can hominy; 6 cups chicken stock (page 91) or water; 1 large onion, coarsely chopped; 2 teaspoons dried Mexican oregano; 2 teaspoons cumin seeds, crushed; 1 cup sliced cremini mushrooms; Salt; Crumbled feta cheese or queso fresco, for garnish; 1/4 cup sliced green onion tops, for garnish; 1/4 cup coarsely chopped cilantro, for garnish; 1 lime, sliced into wedges, for garnish

December 9, 2011

Posole is both an ingredient and a dish. The ingredient is dried field corn soaked in lye or wood ashes in order to loosen the thick skin and make it easier to remove the kernel. It is the primary ingredient in the dish posole, which is a Mexican and southwestern favorite for Christmas Eve and New Year’s Day. Posole can be made with either red or green chiles. Canned kernels, known as hominy, can be used, but dried posole stands up the best in the slow cooker. Serve with warm, fresh corn tortillas.

Cooks' Note

Suggested Beverage: A crisp white wine.

Recipe notes

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