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Epicurious
Gourmet

Posole with Bacon

By Esteven Garcia

When stewed, the dried corn kernels sold as "posole" or "hominy" expand and become tender. At Cafe San Estevan, in Santa Fe, New Mexico, chef Esteven Garcia makes posole as a mild, brothy side dish, unlike the heartier and spicier stew type.

Recipe information

  • Yield

    Makes 6 side-dish servings

Ingredients

1 cup dried white posole* (sometimes called hominy; 5 ounces)
4 quarts water
1 (6-ounce) piece meaty smoked bacon such as Black Forest, top 1/4 inch of fat discarded and bacon cut into 1-inch pieces
3 large garlic cloves
1/2 small onion, finely chopped
2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano
2 teaspoons salt

Preparation

  1. Step 1

    Rinse posole in a sieve under cold running water, then soak in a bowl of cold water to cover by 1 inch, chilled, 8 to 24 hours.

    Step 2

    Drain and rinse soaked posole under cold running water, then transfer to a 6-quart pot. Add 4 quarts water, bacon, garlic, onion, and oregano (do not add salt) and simmer gently, uncovered, over low heat until posole has flowered (burst open) and liquid just barely covers posole, 3 to 3 1/2 hours. Discard garlic cloves and oregano sprigs, then stir in salt and simmer 5 to 10 minutes more.

  2. Step 3

    • Available at Latino markets and by mail order from Kitchen/Market (888-468-4433).
TagsSoupSoup/StewLatin AmericanHominyRice & GrainsBaconCured MeatMeatStarterMainDinnerDairy FreeNut FreeGluten FreeEasy5 Ingredients or FewerMake AheadSimmerChristmasFallGourmet
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