Posole with Bacon Recipe

Posole with Bacon Recipe

  • 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
  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.
  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.
  3. Available at Latino markets and by mail order from Kitchen/Market (888-468-4433).