Posole is a traditional pre-Columbian soup or stew made from cacahuazintle corn (nixtamalized whole hominy) with roasted tomatillos, onions, garlic, fresh green chilies and cilantro. Typically found in Michoacán, Jalisco and the American Southwest, posole is sometimes considered to be more of a delicacy than an everyday dish..
Posole Verde (adapted from a recipe by Rancho Gordo)
1/4 pound posole (whole dried hominy)
2 small white onions, peeled and halved
4 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed & halved through the equator
2 poblano chiles
1 serrano chile
1 teaspoon cumin seeds
2 tablespoons butter
1 cup coarsely chopped cilantro
2 teaspoons dried Mexican oregano
1 1/2 quarts vegetable broth
sea salt and freshly-ground black pepper
Soak posole overnight in cool, filtered water. Drain, rinse and add to a heavy saucepan with 1/2 an onion and enough water to cover. Bring to a boil, then reduce heat and simmer partially covered until barely tender, about 2 hours. Remove from heat and allow to cool to room temperature, then drain and set aside.
Roast garlic, onions, tomatillos and chilies in a hot oven until blistered and partially blackened. Place the chilies in a paper bag or under an inverted bowl for 10-15 minutes to soften, then peel & discard the stem and most of the skin, ribs and seeds.
Working in batches, process the vegetables in a food processor until semi-smooth.
Melt butter in a large, heavy skillet over medium heat. Toast the cumin until fragrant, then add the corn and sauté until lightly browned. Add puréed vegetables and cook, stirring often until thick, about 10 minutes. Add vegetable stock, cilantro and oregano, reduce heat and simmer 10 minutes.
To serve, ladle into bowls and serve hot with fresh guacamole and slivered radishes.
This post is part of Real Food Wednesdays!