Hominy Soup (Posole)

From Charlie Hinson

  

One of my classmates sent me this hominy soup recipe he says is Native American/Mexican. Authentic Posole is made with the pig's head; the ears are the delicacy. It is a dish traditionally containing pork and hominy made by Pueblo Indians and Hispanics, quite popular in New Mexico and the southwest region of the U.S. Some say it was originally Mexican and over the years became a dish incorporated by both cultures. Wherever Posole came from, there are enough variances for any individual taste.

 

Iím told the true Posole cook uses dried hominy but we shall take the short-cut and use canned, just as good to this novice.

 

     2          pounds Pork, diced (pork roasts and shanks w/pigs feet can be mixed)

     1          teaspoon Chili Powder

     1/2       cup diced Onion

                 Dried Oregano Flakes

     2          cups canned Tomatoes, diced

                 Salt and Pepper

     2          #303 cans White Hominy

                 shredded Cabbage, sliced Radishes, Sweet Onion and Lime Juice

 

Cover pork with water and simmer for 1-2 hours, skimming off foam as needed, until tender with onion, tomatoes, salt and pepper. Pour off all but 1 quart of broth (reserve in case needed), add hominy, chili powder and oregano; simmer 10 minutes.

 

Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Serve hot. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

 

Cumin, garlic, cloves, cayenne, green chilies, jalapenos can be added as seasonings. When stewing the pork, stick cloves into a whole onion, several garlic cloves, coarsely chopped, drop in about 10 peppercorns with your salt.

 

Published May 28, 2002

Copyright ©2002 The Ponca City News