Blue Corn Posole Stew
3 lbs. (1.5 kg) lamb or pork roast, trimmed of fat and cut into 1 inch (2 cm x 2
cm) cubes
l large onion, coarsely chopped
2 teaspoons (10 ml) vegetable oil (or render the trimmed fat or saute some
bacon)
2-8 cloves garlic, minced
1-2 cups (240-480 ml) dry white wine (optional)
2 cans, about 10-1/2 oz (315 ml) each, condensed chicken stock or equivalent
2 quarts (2 liters) water, enough to cover posole, add more as needed
21 oz. (588 g) of dry blue corn posole (about 1 1/2 pks: see mail order below)
or 24 oz. (.75 kg) fresh white nixtamal (about 1/2 the standard pk; the rest may
be frozen for later use.)
or 3 cans, about 29 oz. (800 g) each, of yellow or white hominy (maiz blanco)
8 oz. (224 g) canned diced mild green chilies
or 2-4 fresh mild, long green chilies, seeded and finely chopped
6-12 juniper berries, mashed (or substitute a crushed bay leaf)
1 tablespoon (20 ml) oregano
salt to taste, or use 1 chicken bouillon cube
1/2 cup (125 ml) chopped parsley or cilantro
lime or lemon wedges
In a 6- to 8- quart (6-8 liter) pan, cook the onion in the oil until soft,
stirring often.
Add the water, chicken stock, white wine and juniper berries. Bring to a rolling
boil and add the dry posole or fresh nixtamal. Simmer
slowly on low heat for 3 to 4 hours. Add more liquid if necessary. (If you are
using canned hominy, skip this step. Cook the meat as instructed below with the
liquids and seasonings, using just enough
water to cover the meat. Add the canned hominy with the parsley and cilantro.
Heat to serving temperature.)
When the posole kernels start to split open, add the meat cubes, garlic, green
chilies and oregano and cook on low heat for about 1 hour longer, until the meat
is no longer pink in the center. If you like more salt, add a chicken bouillon
cube or salt to taste.
Add the parsley or cilantro just before serving. Serve with lime or lemon
wedges. French style bread and a green salad go well with Posole.
The meat can be roasted seperately, cubed and added at the last minute for
fuller flavor. Try the method in Slow-roast lamb.
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