I recently went down to El Paso, TX to help open a new Whole Foods. Apart from the 65 hr paycheck, I didn’t come back with much… except the desire to make Posole. I had some DELICIOUS Posole at a restaurant called Sabertooth there.
The only other time I have made Posole, I didn’t cook the hominy enough first, which led to a disappointing meal. This time I was sure to cook the hominy enough FIRST. I soaked my hominy for two whole days then boiled it in stock for over an hour. If you try a piece and it still seems tough, KEEP COOKING IT. It will be worth it in the end. Keep in mind that Posole will always have a bit of an “al dente” bite to it, but there is a difference between “al dente” and undercooked. This spicy recipe is perfect for a cold day, enjoy!
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 4 Servings