Posole

Posole is one of those Mexican stews that rewards patience. Pork loin, pork rinds, and pork shanks simmer together for hours in a big kettle, building a rich, collagen-loaded broth while dried posole (hominy) kernels cook separately until they pop open and turn tender.

The triple-pork combination is what gives this stew its depth. The loin contributes lean meat, the shanks (or pig’s feet) release gelatin that makes the broth silky and full-bodied, and the rinds add a unique, chewy texture once they soften.

Wash the dried posole thoroughly until the rinse water runs clear. You’re removing the lime used in processing, and leftover lime makes the broth taste chalky and off. Boil the kernels separately until they pop open before combining with the meat.

Red chili pods, oregano, mashed garlic, and onion go in during the final simmer, perfuming the stew with earthy, warm heat. Serve with hard rolls, tortillas, or crackers, and extra red chili sauce on the side for those who want more fire.

Chef Tips

• Skim the excess grease after the first 1½ hours of cooking. The pork renders a lot of fat, and too much makes the broth greasy.
• If you can’t find dried posole, canned hominy works. Skip the washing and pre-cooking and add it directly during the final simmer.
• Mash the garlic with the flat of a knife for a paste that dissolves into the broth instead of leaving chunks.

Variations

• Add a can of diced tomatoes during the final simmer for extra body and acidity.
• Top each bowl with shredded cabbage, sliced radishes, lime wedges, and dried oregano, traditional posole garnishes.
• Use chicken thighs instead of pork for a lighter pozole verde-style variation.