BIG SKY POSOLE

Big Sky Posole image

Provided by Food Network

Time 12h35m

Yield 10 to 12 servings

Number Of Ingredients 19

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2 cups white hominy
2 cups blue hominy
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 ounces baking soda
4 dried chiles (such as pasilla, ancho, or guajillo)* or any combination of chiles, as long as there is a little variation for increased complexity)
4 tablespoons olive oil
3 cups diced onions
6 cloves garlic, minced
1 teaspoon salt, plus more for seasoning
1 teaspoon black pepper, plus more for seasoning
2 teaspoons dried oregano
2 (14-ounce) cans diced tomatoes, in juice
1 pound tomatillos, peeled and quartered
1 gallon vegetable stock
1/2 cup lime juice
1/2 bunch chopped fresh cilantro leaves, plus more for garnish
Crumbled queso fresco, for garnish optional
Toasted pumpkin seeds, for garnish, optional

Steps:

Soak the different colors of hominy in separate bowls of water overnight.
In a small, dry skillet over high heat, roast the cumin and coriander seeds until they toast, about 2 minutes. When cool, grind in a food mill, mortar and pestle or clean coffee grinder.
Strain the hominy and put each color variety in its own pot, generously covering with water. Add 1-ounce of the baking soda to each pot, bring to a boil, reduce heat and simmer for about 2 hours. Add more water as needed. Check hominy for tenderness; it does not have to be completely cooked as it will be cooked further in the stew. Strain and rinse the hominy.
While the hominy is cooking, soak the dried chiles in hot water. When softened, remove the seeds and stems, then dice.
In a separate stockpot, heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and coriander until the onions are translucent. Add the diced tomatoes, tomatillos, chiles, vegetable stock and cooked hominy. Bring to a boil, then reduce heat to a simmer for about 1 1/2 hours. The posole is done when the hominy is cooked through. Add the lime juice, cilantro, and season with salt and pepper, to taste.
Posole is also delicious for breakfast, served over cornbread with a poached egg on top.