What exactly is posole?

Question

Do you buy it or fresh or can you make it yourself?

Does anyone know how to make the dried lime-treated maize kernels?

Answer 1

Posole is a Mexican pork and hominy stew, not hard to make yourself. I haven't seen it very often on restaurant menus (but there aren't that many authentic Mexican restaurants around -- most are Tex-Mex at best) Here's one recipe I have on file:

2 tablespoons olive oil
4 pounds pork shoulder
spice mix for pork: 2 tsp each of garlic powder, onion powder, and paprika plus 1 tsp each of black pepper, dried oregano and dried thyme and 1/2 tsp salt (you'll salt more later to taste)
2 cups chopped onions
2 cups peeled, seeded, and chopped plum tomatoes
2 tablespoons minced garlic
Pinch of crushed red pepper flakes
Pinch of cumin
4 quarts pork stock
2 pound fresh hominy
1/4 cup chopped fresh cilantro
Salt and pepper
1/2 cup chiffonade green leaf lettuce
1/4 cup julienned radish
1/2 cup julienned onions
1/2 cup grated Monterey Jack cheese
1/4 cup chiffonade fresh cilantro

In a large sauce pan, heat the olive oil. Season the pork with spice mix. When the oil is hot, sear the meat for about 2 minutes on each side. Add the onions and continue cooking for 2 minutes. Stir in the tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes. Add the hominy and cook for 30 minutes or until the meat is tender, registers at 160 degrees on a meat thermometer, and the stew thickens. Stir in the cilantro. Spoon the soup into individual bowls and garnish each soup with the lettuce, radish, onions, cheese and chiffonade of cilantro.

Answer 2

Posole is the ancient language of Chinhard - a small principality just left of Spain . Originally banned in parts of the mainland due to it's extreme volume Posule must be utter at over 50 decibels in order to sound correct . This is due to the huge mountain range that runs down the center of the principality and the fact that only two people lived there - one either side of the mountains . As far as I know you cannot make it yourself but there is a linguaphone course .

Answer 3

Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.

Serves 4

INGREDIENTS1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 teaspoon whole cumin seed
oregano, pinch
1 onion, chopped
2 cloves garlic, chopped
2 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cloves
1/2 teaspoon cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)


PREP WORK This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed. Now you are ready to cook.

HOW TO MAKE AT HOMEPlace the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

This is a delicious recipe and well worth the effort to make.

Answer 4

Posole is a soup usually made with pork, but sometimes with chicken, and hominy. If you're familiar with menudo, it's similar, but without the chili. It would be spiced with onion, garlic, maybe cilantro, bay leaf or oregano and is often topped with shredded cabbage and/or a squeeze of lemon juice. I have seen it canned in the Mexican food section of the grocery alongside the canned menudo. It's pretty simple, if you have experience making soup.

Answer 5

(Recipe at end of message)

Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, posolé, pozolé, pozolli, posol) is a traditional pre-Columbian soup or stew made from dried lime-treated (which has nothing to do with the citrus lime) maize kernels (also called maiz blanco or cacahuazintle), with pork (or other meat), chili, and other seasonings and garnish (lettuce, oregano, cilantro, avocado, radish, etc.).

The process of treating maize with lime to remove the hard outer hulls is called nixtamalization.

The story of pozole is obscure, but some believe that the stew originated with the natives of Tonalá, Jalisco. After the arrival of the conquistadores, Tonalá’s legendary queen Cihualpilli threw a banquet in their honor and pozole was served. After the priests found out the secret behind the recipe, a decision was made to change the human flesh for pig's. Pozole spread throughout New Spain with variations in different regions according to local tastes.

In modern times, pozole is eaten both in Mexico and the southwestern United States, particularly the state of New Mexico. It (or something like it) has been served for centuries by native cultures in southern North America.

The Mexican cafeteria chain Potzollcalli (Nah. "House of Pozole") serves a variety of pozoles, including red, white, and seafood.

In New Mexico, pozole is traditionally served on Christmas Eve to celebrate life's blessings. In Colorado, onions are typically used as a garnish instead of radishes. A similar Salvadoran soup called Sopa de Pata has cow's foot in it.

Here's your recipe:
Recipe: Pozole


1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket)
2 kilos pork leg
4 clean pork bones
3 chilacate peppers
1 head of garlic
6 quarts of water
1 head iceberg lettuce, washed and cut in thin strips
1 bunch of radishes, washed and sliced
1 chopped onion
8 limes sliced in half
20 tostadas
Picante sauce

In a large stockpot bring the water to a boil, add the hominy and the head of garlic. Let this simmer for 4 hours over a low flame, the hominy will burst.
In another stockpot or a pressure cooker, cook the pork meat with water to cover and salt to taste until tender (about 50 minutes in the pressure cooker).

Once the hominy has burst, add the pork bones and simmer for another hour.

Meanwhile, remove the seeds and veins from the chilacate peppers and cook in one cup of water until tender. Once cooked, blend the peppers with enough water to make a smooth sauce, strain and set aside.

Once the bones have simmered in the hominy for an hour, add salt to taste, add the pork, and the chilacate sauce and let it all simmer together for a further fifteen minutes.

Remove and discard the head of garlic before serving.

Serve in bowls and top with lettuce, chopped onion and radishes as desired. Let everyone add picante sauce to their liking and serve tostadas on the side.

NOTE: NEVER add salt to the hominy before it bursts, otherwise it never will.

Answer 6

posole is a mexican soup/stew that's made with hominy, pork, and spices! i LOVE it. u can buy the hominy by itself raw that comes in cans. i don't think i've ever seen it SOLD before. my mom makes it and i love watching her make it cause that way i learn to make it too.
to give the stew it's red/orange color it's made by this type of chili. i don'tk now what it's called. the pork does take a while to cook though. u can buy the pork at a mexican meat market, a carniceria as we call it.
and then after it's made, you can also add lemon, chopped lettuce, oregano, sliced radishes, and some salt(if needed) to make it taste good. posole is delicioius when it's eaten with tostadas, which are like tortillas, but crunchy and salted. kinda like tortillas chips. oh, you can also eat posole with tortillas chips, that's real tasty too. i like to eat posole with tostadas, lettuce and some lemon.

Answer 7

well i buy the can but bush is the best its tender soft well posole all that it is pig meat about 4 lb of espinazo boil it till tender then add the pozole with out the juice in another pot put to boil some guajillos chille devain then about 12 when boil pout them in the blender and make into a puree and mixed it to your mix add oregano when ready to serve chop some onions cabbage oregano lime and serve your posole and have the person add what they want to it like lime onions i like tortilla chips .

Answer 8

If you have Mexican friends, and they invite you to a meal, and their "Ama' " happens to be making home made pozole, trust me, GO. In one word.... mmmmmm!!!

Yes, eat it with corn tortillas, and garnish it with shredded cabbage (take some Beano first), sliced radish, lemon juice, and a sprinkling of oregano. As for oregano, I always crush it in a circular motion between my palms first, that way it's not too rough in your mouth.

It's hard to find pozole on a menu, so if you can, go to a Mexican hole-in-the-wall aka restaurant. If there is a screen door that goes bang! and fly paper in the corner, all the better, lol!!! You'll have to find an authentic place, and many times the staff doesn't speak English. When you find that, bingo.

Answer 9

It's made of hominy and pork and spices. You can make it yourself or you can buy it. It is hard to find though. In some stores it is on the Mexican food aisle. In other stores it is by the soups. It comes in a can.

Answer 10

Posole is basically just a type of corn that puffs up when you cook it.