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The magic smell of this traditional Southwestern dish was one of my fondest memories of growing up. This stew was usually served in the fall, before football games, or on the weekends when we "fended" for ourselves. Therefore, it is usually made in a large pot and made in abundance.
The secret in making great Posole is in time, you must let it simmer for a long period to get all the ingredients to blend.
Ingredients
1 pound of pinto beans
1 pound of hominy
2 - 3 large hamhocks
1 bay leaf
enough water to cover beans
1 large onion, minced
ΒΌ teaspoon pepper
salt to taste
Soup Pot Reciepe
In a large Soup Pot, place 2/3 the pot full of beans, water, and ΒΌ cup of vinegar, letting soak overnight to draw out "gas".
Empty through a collander, and rinse beans thoroughly. Place beans back in pot and fill with water to just over the beans. Cook on medium heat until beans are browning but not yet tender.
Add hominy, and cook until hominey "pops" and resembles Pop Corn.
Dice ham hocks. Add ham hocks and other ingredients to beans and hominy and allow to cook for approx. 45 min.
Turn heat down and allow to simmer for 45 minutes to an Hour.
Slow Cooker Method
Fill slowcooker 1/3 full of beans, allow to soak with vinegar and then rinse as above..
Follow same instructions, cooking on high. When ham hocks, onion and other ingredients added,turn slow cooker to "low" and allow to simmer for 45 minutes to 1:15 minutes.
Posol is best served with Mexican style cornbread, or with tortillas. Some like to put parsley, cilantro or salsa on it.
To perk up any salsa you like, just add cilantro, the juice of one lime, ΒΌ cup minced onion, and some garlic and a touch of salt.
You may also want to use tobasco or bottled green chile sauce to add some zest.
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