Eric Naddy’s POSOLE
Serves 10 to 12
2 TBSP olive oil
1 cup celery, cleaned and diced
1 cup yellow onion, cleaned and diced
1 cup tomatillos, cored and diced
2 cups pasilla chili, cleaned and diced
2 quarts vegetable or chicken stock, hot
½ cup roasted garlic, minced (see below for “roasted garlic” preparation)
2 cups Mexican-style blanched hominy
2 lbs cooked pork, preferably slow smoked pork, cubed
1 tsp cumin
1 tsp coriander
2 tsp salt
2 tsp black pepper
¼ cup fresh cilantro, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh sage, chopped
Garnish: shredded Cheddar cheese, chopped cilantro, tortillas
1. Add olive oil to large stockpot on medium-high heat. Combine celery, onion, tomatillo and pasilla pepper in stockpot, and cook until onions are translucent. Add stock, garlic, hominy and pork and bring to a simmer.
2. Add cumin and coriander, salt and pepper. Cook until pork is tender.
3. Add cilantro, marjoram and sage. Serve immediately in large shallow bowl for best presentation. Note: if the pork that you used has a bone, be sure to put the whole bone in the stock or soup as this will add flavor. Also, for extra heat, add jalapeno or chilies of choice in with celery and onion.
PREPARATION – Roasted Garlic
1. Preheat the oven to 375 degrees.
2. Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice ½-inch off the pointed end of the garlic bulbs, exposing the individual cloves of garlic.
3. Put the garlic head in a garlic baker. Drizzle the top of the head with olive oil. (You can place the bulb with drizzled oil in a loose but closed piece of foil if you don’t have a garlic baker.)
4. Bake for about 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from the oven.