Ideally, this dish should be started the morning before it is to be served, to allow the flavors to develop. Just before serving, add the remaining half of cumin. Add remaining ingredients, using one-half the cumin and cook the stew for 1 or more hours, to blend the flavors. Deglaze the frying pan with 1 cup water, stirring to loosen the brownies sticking to the pan. Saute until very browned, then add to the posole. Brown the pork cubes in a cold, well-seasoned frying pan adding no fat or oil to the pan. Simmer the posole in unseasoned water until it becomes soft and the kernels have burst open it usually requires 3 to 4 hours.Ģ. I like to layer toppings such as fresh shredded cabbage, fresh lime wedges, avocado cubes and cilantro sprigs.Ģ pounds pork, steak or roast, cut into ½” cubesġ. You may serve this either as a side dish or main dish. NOTE: Until the social isolation and lock down is lifted, our classes are on hold and will be rescheduled as soon as possible. It can be either a side dish or a main dish. Posole freezes quite well, which is great due to the fact that one pound of posole kernels makes several servings. I have a You Tube video on Posole cooking if you are interested. For maximum flavor, brown pork shoulder cubes in a heavy skillet, using no shortening. Often it is a good idea to boil the posole one day and finish it the next or start it early in the day. Simmer the kernels untll they expand and pop open-it usually takes 3 to 4 hours depending on the altitude and boiling point. The secret to superbly flavored posole is to boil it in unseasoned water-tap water is fine. Posole as it is served in Mexico is usually topped with garni of thinly sliced radishes and cabbage, sprigs of cilantro and lime wedges. This is due to the fact that corn will grow almost anywhere, making it much more versatile than other grains. You see the limestone caves were originally coral and were under the sea until the plate shifts caused the underwater land to be raised above sea level.Īnother interesting fact is that if corn was never developed, the earth's population would be a lot less. Blue corn requires more cooking time and is more chewy due to the kernels having a much thicker cellulosic coating. We have both the white and blue corn posole. Blue corn evolved in the North where limestone was too difficult to obtain, so they used wood ash, making Pinon wood very popular to use, because it burns to a complete light colored ash. The most popular color of posole is white, which in Mexico IS the color of corn-not yellow. The dried kernels are then called posole, which is the Mother process for all corn based foods from Mexico, such as tortillas, corn chips, tamales, etc. Powdered limestone is scattered on corn kernels, then covered with water for a few days, then dried out. So they discovered that if they powdered the limestone, they could carry it easily for long distances. Carrying the corn to the caves was difficult. They discovered that when they stored the corn in the limestone caves in the Isthmus of Mexico that the corn stayed fresh and good and was not destroyed by vermin. With corn being such a staple, they were highly motivated to find a way to preserve it for the lean years. The rule of 7 as it is applied to agriculture is that every 7 years on average there will be a bumper crop. They believed in the power of numerology. As corn was developed, the ancients revered it, due to corn being such a major staple of their diet. Corn or maize as you probably know, evolved in Mexico-many thinking it came after the major astroid hit the earth. The history of posole is quite interesting. Because of the difference in preparation, the nutritive values are quite different, meaning that posole is much healthier and more fibrous. Posole is made by soaking corn kernels in powdered limestone. Hominy is made with corosive chemicals that dissolve the outer or cellulosic coating of corn. Posole is the Chicken Noodle soup of Mexico and is quite different than hominy, which even some food magazine writers have been confused about. Native Mexicans and their Curanderas have long believed in the curative properties of posole. With nearly everything turned upside down and side ways these days due to the Coronavirus-perhaps turning to some old fashioned cures might be a help.
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