When making posole, one of the main ingredients is hominy, or field corn that has gone through the process of nixtamalization. Usually when I make posole, I use canned hominy. However, this time around I made my own nixtamal using yellow field corn and let me tell you, it takes FOREVER to remove the black tips from the end of the corn. Yes, the taste was magnificent and fresh, but 2+ hours removing corn tips was just not for me. I am more than happy finding organic hominy in a can and going that route the next time 😉 I’ll save nixtamal for tortilla’s and tamales as there is no need to remove the tips!
Before I start on any Mexican recipe, I visit my local Mexican grocer and spend time chatting with the butchers and people that I meet from Mexico. For this particular recipe, the spinal pieces of pork is what makes a great posole. These pieces are small and full of cut bone that will impart more flavor to your stew and you will have the nourishing benefits of vitamins and minerals from the bone.
- 3lbs spinal pieces of pork (espina), or a bone-in pork shoulder.
- 3 tbls extra virgin olive oil
- 2 onions, chopped
- 5-6 garlic cloves, pressed or finely minced
- 6 cups chicken broth, preferably homemade
- 2 large tomatoes, diced
- 1 tsp oregano
- 1 tsp cumin
- 3 cups homemade hominy or 3 cans of hominy
- 1 bunch of cilantro, tied
- 2 dried ancho chili’s
- 1 dried guajillo chili
- 1 1/2 cups of boiling water
1. Preheat your oven to 300 degrees.
Add broth, tomatoes, cilantro, oregano, cumin, and hominy if you have made your own nixtamal, salt and pepper to taste. Bring to a boil. Lower heat and simmer for a few minutes allowing fat scum to rise to the surface. Skim off. If using canned hominy, do not add until after it has cooked in the oven or it will disintegrate!
After making my own nixtamal, removing the black tips, and thoroughly washing away all of the lime in 3 separate rinses, I soaked the corn for another 24 hours without lime. So the nixtamal actually took 2 nights of soaking before I used it in my hominy. I could have left it to soak for longer.
4. Once you have removed enough scum, cover the oven safe pot and place in the oven. Cook for 2 hours or until meat is tender and falling apart.
7. After 2 hours, remove the meat from the pot, simmer the stew on medium heat and add the chili puree and if using canned hominy, the hominy.