Rosa’s Red Posole

Name: Rosa’s Red Posole
Yield: serves 8 to 10
Ingredients: 1 tablespoon olive oil; 1 teaspoon kosher salt, plus more salt for seasoning; Freshly ground black pepper; 2 1/2 to 3 1/2 pounds boneless pork butt (also sold as shoulder); 1/2 medium yellow onion; 4 cloves garlic; 10 cups water; 2 (29-ounce) cans white hominy, drained; 2 tablespoons freshly squeezed lime juice (about 1 medium lime); 6 guajillo chiles, stemmed and seeded; 2 ancho chiles, stemmed and seeded; 1 cup chile soaking water, strained; 1/2 medium yellow onion, quartered; 5 cloves garlic; 1 tablespoon olive oil; 1 teaspoon dried oregano, or 1 tablespoon minced fresh oregano leaves; 1 teaspoon ground cumin; 1 shake Tabasco sauce; 1 teaspoon kosher salt; 3 medium limes, cut in wedges; 1 bunch fresh radishes, stemmed and thinly sliced; 1 head romaine or iceberg lettuce, cored and thinly sliced; 1 bunch green onions, white and green parts, thinly sliced; Coarsely chopped fresh cilantro (optional); Chunks of fresh avocado (optional); Guacamole, page 255 (optional)

December 14, 2011

Posole is a pork-based soup that’s really a cross between a soup and a stew. Apart from the pork, the main ingredient is hominy—white corn kernels that have been soaked in lye. Many Texans profess to love posole, but I’ve always found it impossibly bland. That is, until I tried Rosa’s version, which she transformed from blah to bueno with the addition of a flavor-packed red chile sauce. Rosa, a native of Mexico City, has worked at Rather Sweet since it opened almost ten years ago. A traditional Mexican concoction, posole comes in many styles, and is often prepared on feast days or to celebrate the new year, says Rosa. Sounds like a natural party food to me. I like to serve Red Posole as a main course for an informal dinner party on a cool night. Make a big batch of guacamole (page 255) and set out bowls with all of the traditional posole accompaniments—lime wedges, thinly sliced radishes, lettuce, and green onions. Serve the posole in the Dutch oven you made it in, or seize the chance to use that old-fashioned soup tureen you inherited from Great-Aunt Belle. Decorate your serving table with a Mexican-style tablecloth or a colorful runner. Bundle cloth napkins with the necessary silverware and set out a stack of deep soup bowls and small plates. Let guests serve themselves buffet style. Complete your stress-free, do-ahead dinner with a large pitcher of White Sangria (page 175) and a combination plate of Chile Crinkle Cookies (page 206) and Chubby’s White Pralines (page 68).

Recipe notes