Posole with Bacon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 side-dish servings
- 2 teaspoons salt
- 4 quarts water
- 3 large garlic cloves
- 1/2 small onion, finely chopped
- 1 cup dried white posole* (sometimes called hominy; 5 ounces)
- 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
- 2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano
Preparation 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. 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. Available at Latino markets and by mail order from Kitchen/Market (888-468-4433). Cooks' note:
Preparation 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. 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. Available at Latino markets and by mail order from Kitchen/Market (888-468-4433). Cooks' note:
