Posole with Bacon

Name: Posole with Bacon
Yield: Makes 6 side-dish servings
Ingredients: 1 cup dried white posole* (sometimes called hominy; 5 ounces); 4 quarts water; 1 (6-ounce) piece meaty smoked bacon such as Black Forest, top 1/4 inch of fat discarded and bacon cut into 1-inch pieces; 3 large garlic cloves; 1/2 small onion, finely chopped; 2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano; 2 teaspoons salt

By Esteven Garcia

August 20, 2004

When stewed, the dried corn kernels sold as "posole" or "hominy" expand and become tender. At Cafe San Estevan, in Santa Fe, New Mexico, chef Esteven Garcia makes posole as a mild, brothy side dish, unlike the heartier and spicier stew type.

Recipe notes

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