Pueblo Posole

Pueblo Posole Recipe - Authentic Native American Cuisine

Region / culture: Native America | Servings: 6

Introduction

Pueblo Posole is a traditional Mexican dish that is hearty, flavorful, and perfect for a cold winter day. This dish is made with hominy, garlic, New Mexico ground red pepper, onion, oregano, and salt. It is a delicious and satisfying meal that is sure to warm you up from the inside out.

History

Posole has been a staple in Mexican cuisine for centuries. It is believed to have originated with the Aztecs, who used corn as a main ingredient in many of their dishes. The dish has evolved over time, with different regions adding their own unique twist to the recipe. Pueblo Posole is a variation of the traditional posole recipe, with the addition of New Mexico ground red pepper for an extra kick of flavor.

Ingredients

2 cups dried hominy
2 lb (907 g) pork, sliced, diced, and browned with a clove of garlic
0.25 cup New Mexico ground red chile or fresh ground pepper, to taste
0.5 onion, diced (0.5 cup)
2 tsp oregano
salt, to taste

How to prepare

Fill a large cooking pot with hominy and water. Cook the hominy, covered, over medium heat until the kernels burst open and are cooked to a firm, yet tender texture (several hours).
Add the remaining ingredients, cover the pot, and simmer until the meat is tender (2 or 3 hours).

Variations

Add cooked chicken or pork for a meatier version of Pueblo Posole.
Use different types of chili peppers for a spicier or milder flavor.
Add canned tomatoes or tomato paste for a richer, more tomato-based broth.

Cooking Tips & Tricks

Be sure to cook the hominy until it is tender but still firm. Overcooking can result in mushy hominy.

- Adjust the amount of New Mexico ground red pepper to suit your taste preferences. Start with a small amount and add more as needed.

- For a richer flavor, you can use chicken or beef broth instead of water when cooking the hominy.

Serving Suggestions

Serve Pueblo Posole hot with a side of warm tortillas or crusty bread. Top with fresh cilantro, avocado slices, and a squeeze of lime juice for added flavor.

Cooking Techniques

Simmer the posole over low heat to allow the flavors to meld together.

- Stir occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use canned hominy instead of dried hominy for a quicker cooking time.

- Substitute dried oregano for fresh oregano if needed.

Make Ahead Tips

Pueblo Posole can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Pueblo Posole in colorful bowls with a garnish of fresh cilantro and a lime wedge on the side. - Add a dollop of sour cream or shredded cheese on top for a creamy finish.

Pairing Recommendations

Pair Pueblo Posole with a crisp green salad or a side of Mexican rice for a complete meal.

- Serve with a cold Mexican beer or a glass of red wine for a delicious pairing.

Storage and Reheating Instructions

Store leftover Pueblo Posole in an airtight container in the refrigerator for up to 3 days.

- Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Hominy: 38g per 1 cup

- Onion: 10g per 1 cup

- Oregano: 3g per 1 tbsp

Fats

- Garlic: 0.2g per clove

- Onion: 0.1g per 1 cup

Proteins

- Hominy: 6g per 1 cup

- Garlic: 0.2g per clove

Vitamins and minerals

Garlic: Vitamin C, Vitamin B6, Manganese

- Onion: Vitamin C, Vitamin B6, Folate

Alergens

This recipe may contain allergens such as garlic and onion. Please check for any specific allergies before consuming.

Summary

Pueblo Posole is a nutritious dish that is high in carbohydrates and proteins. It also contains essential vitamins and minerals such as Vitamin C, Vitamin B6, and Manganese.

Summary

Pueblo Posole is a delicious and comforting Mexican dish that is perfect for a cozy night in. With its hearty ingredients and rich flavors, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day in Pueblo, Colorado, and I was visiting my dear friend Maria. We had been friends since we were young girls, and she was like a sister to me. Maria was an amazing cook, and I always loved trying new dishes that she would whip up in her cozy kitchen.

On this particular day, Maria had a pot of simmering posole on the stove. The savory aroma filled the air, and my mouth watered as I watched her add in the ingredients. I had never tried posole before, but I could tell by the rich flavors and fragrant spices that it was going to be delicious.

As I sat at her kitchen table, sipping on a glass of cold lemonade, Maria began to tell me the story behind the recipe. She explained that posole was a traditional Mexican stew made with hominy, pork, and a variety of seasonings. It was a dish that her grandmother had taught her to make, and she had been perfecting it ever since.

Maria graciously offered to show me how to make posole, and I eagerly accepted. She handed me a pen and a piece of paper, and I quickly jotted down the ingredients and instructions as she walked me through the process. I watched intently as she browned the pork, added in the hominy and spices, and let the stew simmer to perfection.

After a few hours of cooking, the posole was finally ready. Maria ladled steaming bowls of the stew into ceramic bowls and garnished them with fresh cilantro, chopped onions, and a squeeze of lime. I took my first bite, and my taste buds exploded with flavor. The tender pork, chewy hominy, and bold spices melded together perfectly, creating a dish that was both comforting and satisfying.

I knew in that moment that I had to learn how to make posole for myself. Maria graciously shared her recipe with me, and I tucked it away in my recipe box with a grateful heart. From that day on, posole became a staple in my own kitchen, a dish that I would make for special occasions and gatherings with loved ones.

Over the years, I have made my own tweaks and additions to the recipe, adding in extra spices, vegetables, and even experimenting with different types of meat. Each time I make posole, I think of Maria and the special bond that we share through our love of cooking and sharing delicious meals with those we care about.

Now, as I sit at my kitchen table, a pot of simmering posole on the stove, I am filled with gratitude for the memories and friendships that this dish has brought into my life. The aroma of spices and simmering pork fills the air, transporting me back to that hot summer day in Pueblo when I first learned how to make this traditional Mexican stew.

As I take a spoonful of posole into my mouth, I close my eyes and savor the rich flavors and comforting warmth that fills me from the inside out. And as I enjoy this delicious meal, I am reminded once again of the power of food to bring people together, to create lasting memories, and to nourish both body and soul. And for that, I am truly grateful.