Culture Kitchen: Mexico

Ingredients (6 servings)

• 2 (10oz) Cans of White Hominy

• ~5 lbs Pork Shoulder, Cubed*

• 1 package Chile New Mexico Pods

• 1 package Chile Pasilla (Ancho-Negro) Pods

• 1 Package Mixed Spices

• 1 Head of Garlic

• 1 Yellow Onion

• 3-4 ct Limes

• 3-4 tbsp Chicken Flavor Bouillon

• 3 tbsp Salt

• 2 Bay Leaves

• 3-4 ct Red Radish (optional)

• 1/2 Head of Lettuce or Cabbage (optional)

*Before the event, it is suggested that you start cooking the pork shoulder since it will take about an hour to cook.

To do this, fill up a pot of water 3/4 full. Add in half of a yellow onion, 3-4 garlic cloves, 2 bay leaves and salt. Add in the cubed pork and let cook on medium heat for about an hour. *

Chef’s Notes

• This dish serves 6 people. Feel free to half the recipe if desired.

• Posole originated with the Aztecs along with other indigenous tribes in Mesoamerica

• This dish features hominy, a form of corn. Mexican Aztecs believed that humans were made by the corn gods and therefore corn was considered a sacred plant

• Posole or Pozole? While the “s” and the “z” are pronounced the same in Mexican Spanish, pozole seems to be the preferred spelling in proper Mexican Spanish, while posole shows up more often in borderlands recipes

• Graciela recommends eating the posole with tortilla chips or tostadas with mayo spread on top of them