2 quarts (2 liters) water, enough to cover posole, add more as needed
21 ounces (588 g) dry blue corn posole or 24 ounces (.75 kg)
fresh white nixtamal (about 1/2 the standard pack) or 3 (29
ounces - 800 g) cans yellow or white hominy (maiz blanco)
8 ounces (224 g) canned
diced mild green chiles or 2 to 4 fresh mild, long green chiles,
seeded and finely chopped
6 to 12 juniper berries, mashed (or substitute a crushed
1 tablespoon (20 ml) oregano
Salt to taste, or use 1 chicken bouillon
1/2 cup (125 ml) chopped parsley or cilantro
Lime or lemon wedges
In a 6- to 8- quart (6-8 liter) pan, cook the onion in the oil until soft,
Add the water, chicken stock, white wine and juniper berries. Bring to a
rolling boil and add the dry posole or fresh nixtamal. Simmer slowly on low
heat for 3 to 4 hours. Add more liquid if necessary. (If you are using canned
hominy, skip this step. Cook the meat as instructed below with the liquids and
seasonings, using just enough water to cover the meat. Add the canned hominy
with the parsley and cilantro. Heat to serving temperature.)
When the posole kernels start to split open, add the meat cubes, garlic,
green chiles and oregano and cook on low heat for about 1 hour longer, until
the meat is no longer pink in the center. If you like more salt, add a chicken
bouillon cube or salt to taste.
Add the parsley or cilantro just before serving.
Serve with lime or lemon wedges. French style bread and a green salad go
well with Posole.
The meat can be roasted separately, then cubed and added at the last minute
for fuller flavor.
Posole can be made without meat. Blue corn is the best choice, as it has
a firmer texture and more distinctive flavor.