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Posole, Por Favor

  • k

OK I am soaking some pink beans and hominy for posole tomorrow, but I've never even eaten the stuff let alone cooked it.

Please give me your recipes, tips, tricks

I have a lot of nice dried chiles, should I be soaking those today too?

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    1. re: paulj

      seems cruel to soak the pig's head that long

      This is a novice posole! I intend to use pork shoulder!

    2. CH Cristina has a great blog and I loved reading about her posole with the pigs head.

      http://mexicocooks.typepad.com/mexico...

      OTOH, I've never had it made w/ pig's head that I know of (although some restaurants might have served it and I didn't know) but have used this recipe which I like. It's a quick and easy, what I have in the pantry is enough, type meal.

      http://www.reluctantgourmet.com/posol...

      1 Reply
      1. re: chowser

        me falta una pig's head! thanks for the links - great info

      2. I've never had posole with beans.

        4 Replies
        1. re: c oliver

          yes, well I am doing it all wrong apparently

          Actually the first recipe I looked up was a vegetarian version, no pork at all but called for beans. The beans stuck in my head and now I am soaking them for no good reason. I don't know if I should just add them in or make something else with them.

          1. re: Kater

            Navajo posole uses pintos. Posole is a kind of poor man's stew w/ many variations. Have fun.

            1. re: Kater

              In Mexico beans are often served on their own, as a side, or a final dish.

              1. re: paulj

                OK. I will make Headless Posole and Lonesome Beans.

          2. Posole has many interpretations and forms. The one unifying factor is the hominy. Some versions use red chili, some green and some none at all (white). I personally have made Pork, Chicken and Shrimp versions.
            Just make sure you have a really full bodied stock and serve with all the garnishes. It ends up being sort of a salad and soup in the bowl. On the side I usually serve Finely shredded cabbage, minced serranos, minced onion, chopped cilantro,sliced radishes, limes and tostaditas. But not beans ( -: Have fun!

            2 Replies
            1. re: chefj

              Posole apparently means hominy as I see it frozen & dried in Mexican groceries labeled as such. I make it with canned hominy though. Lazy I know.

              1. re: tullius

                In the Mexican context, the use of hominy in the soup is so common, that it is hard to say whether the word applies more to the corn or the soup.

                In the Andes, hominy is used in a number of different dishes, including being served as a 'starch' like (or more often with) potatoes and rice. Flavoring it with the fond produced by making fritada (carnitas) is a favorite. The Andean term for hominy is 'mote'.

            2. the "on the side" ingredients are for adding to the soup. Just for clarification

              1 Reply
              1. re: chefj

                I put shredded cabbage, radish, and tostadas on the side but wound up wishing I had not forgotten the cilantro!