Albuquerque Journal - Parade - - Healthy -

Posole (poh-soh-lay) is a thick Mex­i­can soup fea­tur­ing hominy (dried game-day food,” says Zim­mern. Look for dried hominy in Mex­i­can or Cen­tral Amer­i­can mar­kets and in many su­per­mar­kets (with other grains or in the Latin foods aisle; Zim­mern rec­om­mends Ran­cho Gordo). The full cup of ground red chile pow­der gives this posole a ! " # a mild va­ri­ety, in many su­per­mar­kets and Latin mar­kets, and Zim­mern says an­cho chile also works well. He rec­om­mends cit­rusy Mex­i­can oregano (McCormick of­fers a va­ri­ety), which is less sweet than the more com­mon Euro­pean va­ri­ety. Place 3 cups dried hominy in a large con­tainer; cover with cold water. Re­frig­er­ate 24 hours. Drain; re­serve.

Trim a 3 lb pork shoul­der; cut into 1½-inch cubes. Sea­son with salt and freshly ground black

pep­per. Heat 3 Tbsp canola oil in a large (8-quart) pot over medium un­til smok­ing. Work­ing in batches to avoid over­crowd­ing pan, brown pork on all sides 5–7 min­utes. Trans­fer pork to a plate. Add 2 large minced yel­low

onions to pot; sauté 3–5 min­utes or un­til golden. Add 1 diced fen­nel bulb and 1 minced ser­rano chile; sauté 3 min­utes. Stir in 6 halved gar­lic cloves; sauté 3 min­utes. Stir in 1 cup mild red chile pow­der (or a mix of mild and hot), 3 Tbsp dried mint, 3 Tbsp Mex­i­can oregano and 2 Tbsp ground

cumin; cook 1 minute, stir­ring con­stantly. Stir in 2 cups halved fresh tomatil­los, 1 cup crushed toma­toes, 3 Tbsp minced chipo­tle chiles canned

in adobo and pork. Add 4 quarts chicken stock; bring to a sim­mer. Stir in hominy; bring to a boil. Re­duce heat to main­tain a very gen­tle sim­mer. Cook 2½ hours, stir­ring ev­ery 30 min­utes or un­til pork is al­most ten­der and hominy is chewy (most of the ker­nels will have burst open). Sea­son and con­tinue to cook 15–30 min­utes or un­til pork is fork-ten­der. Add more stock or water, if needed (posole should be looser than stew, but not as thin as brothy soup). Serve in bowls topped with minced red onion, cilan

tro leaves, diced av­o­cado and quar­tered limes. Serves 8–10.

For game-day en­ter­tain­ing, Zim­mern of­ten sets the pot of cheese $ fon­due forks ar­ranged on a plat­ter. Rub in­side of a heavy-bot­tomed pot with cut sides of 1 gar­lic clove; dis­card gar­lic. Add 1 cup dry white wine and 1 Tbsp lemon juice; bring to a sim­mer over medium. Work­ing in batches, stir in 8 oz grated Gruyère

cheese, 8 oz grated Em­men­tal cheese, 4 oz grated Ap­pen­zeller cheese (or fontina or raclette) and 4 tsp corn­starch. Don’t al­low cheeses to boil; be sure each cheese is fully melted and in­cor­po­rated be­fore adding more. Stir in 3 Tbsp kirsch (cherry brandy), 2 pinches ground nut­meg and salt and freshly ground black

pep­per to taste. Pour cheese mix­ture into a fon­due pot over low. Serve with sliced cooked sausage, cubed bread, roasted or blanched

and cubed boiled pota­toes. Serves 4–6.

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