New Year's Posole
"Posole" is a dried corn treated with limestone, but it's also come to be the name of the simple hominy stew, usually with pork, that's a traditional dish in Mexico and the American Southwest for New Year's Eve or New Year's Day.
The mom secret here is that if you use canned hominy, this is one of the easiest dinners you can make any time. It does take an hour to cook, but once the ingredients are chopped and combined, the posole can generally simmer away unattended.
It's also great for families because you customize your own stew at the table, with condiments such as sliced radishes, wedges of lime, cilantro, chopped onion, and hot sauce to taste. And it uses an inexpensive cut of pork.
The version shown here comes from the king of ease, Mark Bittman...
(Photo by me)
His recipe gets some smoky heat from chipotle chiles, but I left them out to keep the stew milder for kids. (No, we still couldn't get them to bite.) It was still delicious (husband and I thought) and extremely comforting.
We found canned hominy at our local Giant.
I hope this dish brings you great luck in 2009.
Pork and Posole
Serves 4
4 cups canned hominy
1 pound boneless pork shoulder, trimmed of excess fat and cut into chunks
Salt and black pepper to taste
1 tablespoon fresh oregano or marjoram leaves or 1 teaspoon dried
1 dried chipotle or 1 chipotle chile in adobo, or to taste (optional)
1 tablespoon ground cumin, or to taste
1 large onion, chopped
1 tablespoon minced garlic
For garnish:
Chopped cilantro leaves
Chopped onion
Lime wedges
Sliced radishes
Hot sauce
Combine the hominy, pork, salt, pepper, oregano, chile (if using), cumin and onion in a saucepan that will hold them comfortably. Add water to cover by about an inch and turn the heat to medium-high. Bring to a boil, then adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the pork is tender, about an hour; add liquid if necessary.
Stir in the garlic and cook for a few more minutes. Taste and adjust the seasoning, then serve in bowls -- the mixture should be soupy. Have each diner add garnishes to taste.
--Adapted from "The Best Recipes in the World," by Mark Bittman
Per serving: 324 calories, 28 grams protein, 10 grams fat, 3 grams saturated fat, 28 grams carbohydrate, 5 grams fiber, 73 milligrams cholesterol, 401 milligrams sodium. Analysis by registered dietitian Jodie Shield.
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