Big Sky Posole

Name: Big Sky Posole
Prep time: 12 h 35 min
Cook time: 12 h 35 min
Total time: 12 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 57 grams baking soda; 1 teaspoon black pepper, plus more for seasoning; 794 grams diced tomatoes, in juice; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 4 dried chiles (such as pasilla, ancho, or guajillo)* or any combination of chiles, as long as there is a little variation for increased complexity); 1 bunches chopped fresh cilantro leaves, plus more for garnish; 6 cloves garlic, minced; 473 milliliters blue hominy; 473 milliliters white hominy; 118 milliliters lime juice; 4 Tbsps olive oil; 710 milliliters diced onions; 2 teaspoons dried oregano; 12 servings Toasted pumpkin seeds, for garnish, optional; 12 servings Crumbled queso fresco, for garnish optional; 1 teaspoon salt, plus more for seasoning; 454 grams tomatillos, peeled and quartered; 1 gallon vegetable stock

Big Sky Posole

Big Sky Posole is If you have queso fresco, hominy, hominy, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 12 hours and 35 minutes.

Instructions

Soak the different colors of hominy in separate bowls of water overnight.

Ingredients you will need

Hominy

Water

Equipment you will use

Bowl

In a small, dry skillet over high heat, roast the cumin and coriander seeds until they toast, about 2 minutes. When cool, grind in a food mill, mortar and pestle or clean coffee grinder.

Ingredients you will need

Whole Coriander Seeds

Coffee

Cumin

Toast

Equipment you will use

Mortar And Pestle

Frying Pan

Strain the hominy and put each color variety in its own pot, generously covering with water.

Ingredients you will need

Hominy

Water

Equipment you will use

Pot

Add 1-ounce of the baking soda to each pot, bring to a boil, reduce heat and simmer for about 2 hours.

Ingredients you will need

Baking Soda

Equipment you will use

Pot

Add more water as needed. Check hominy for tenderness; it does not have to be completely cooked as it will be cooked further in the stew. Strain and rinse the hominy.

Ingredients you will need

Hominy

Water

Stew

While the hominy is cooking, soak the dried chiles in hot water. When softened, remove the seeds and stems, then dice.

Ingredients you will need

Dried Chili Pepper

Hominy

Seeds

Water

In a separate stockpot, heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and coriander until the onions are translucent.

Ingredients you will need

Black Pepper

Coriander

Olive Oil

Oregano

Garlic

Onion

Cumin

Salt

Equipment you will use

Pot

Add the diced tomatoes, tomatillos, chiles, vegetable stock and cooked hominy. Bring to a boil, then reduce heat to a simmer for about 1 1/2 hours. The posole is done when the hominy is cooked through.

Ingredients you will need

Vegetable Stock

Tomatillos

Tomato

Chili Pepper

Hominy

Add the lime juice, cilantro, and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Posole is also delicious for breakfast, served over cornbread with a poached egg on top.

Ingredients you will need

Poached Egg

Cornbread

Cook's Note: You may use a combination of different kinds/colors of hominy and cook them together in 1 pot. However, the different colors will cook in slightly different times resulting in different consistencies. The blue or red hominy will break down more during cooking than the yellow or white kind. Posole, like many stews, improves with age, so cook ahead of time and reheat. It also freezes well.

Ingredients you will need

Hominy

Equipment you will use

Pot

Cook's Note: Native corns are available online and at most Latino markets.