Posole with Bacon

Name: Posole with Bacon
Yield: Makes 6 side-dish servings
Ingredients: 1 cup dried white posole* (sometimes called hominy; 5 ounces); 4 quarts water; 1 (6-ounce) piece meaty smoked bacon such as Black Forest, top 1/4 inch of fat discarded and bacon cut into 1-inch pieces; 3 large garlic cloves; 1/2 small onion, finely chopped; 2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano; 2 teaspoons salt

By Esteven Garcia

August 20, 2004

When stewed, the dried corn kernels sold as "posole" or "hominy" expand and become tender. At Cafe San Estevan, in Santa Fe, New Mexico, chef Esteven Garcia makes posole as a mild, brothy side dish, unlike the heartier and spicier stew type.

Recipe information

Yield
Makes 6 side-dish servings

Ingredients

1 cup dried white posole* (sometimes called hominy; 5 ounces)

4 quarts water

1 (6-ounce) piece meaty smoked bacon such as Black Forest, top 1/4 inch of fat discarded and bacon cut into 1-inch pieces

3 large garlic cloves

1/2 small onion, finely chopped

2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano

2 teaspoons salt

Preparation

Step 1
Rinse posole in a sieve under cold running water, then soak in a bowl of cold water to cover by 1 inch, chilled, 8 to 24 hours.
Step 2
Drain and rinse soaked posole under cold running water, then transfer to a 6-quart pot. Add 4 quarts water, bacon, garlic, onion, and oregano (do not add salt) and simmer gently, uncovered, over low heat until posole has flowered (burst open) and liquid just barely covers posole, 3 to 3 1/2 hours. Discard garlic cloves and oregano sprigs, then stir in salt and simmer 5 to 10 minutes more.
Step 3
- Available at Latino markets and by mail order from Kitchen/Market (888-468-4433).

TagsSoup Soup/Stew Latin American Hominy Rice & Grains Bacon Cured Meat Meat Starter Main Dinner Dairy Free Nut Free Gluten Free Easy 5 Ingredients or Fewer Make Ahead Simmer Christmas Fall Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes