Posole is both an ingredient and a dish. The ingredient is dried field corn soaked in lye or wood ashes in order to loosen the thick skin and make it easier to remove the kernel. It is the primary ingredient in the dish posole, which is a Mexican and southwestern favorite for Christmas Eve and New Year’s Day. Posole can be made with either red or green chiles. Canned kernels, known as hominy, can be used, but dried posole stands up the best in the slow cooker. Serve with warm, fresh corn tortillas.

　　

Ingredients

serves 4

　　6 Anaheim chiles, sliced in half lengthwise

　　6 ounces dried posole or 1 (12-ounce) can hominy

　　6 cups chicken stock (page 91) or water

　　1 large onion, coarsely chopped

　　2 teaspoons dried Mexican oregano

　　2 teaspoons cumin seeds, crushed

　　1 cup sliced cremini mushrooms

　　Salt

　　Crumbled feta cheese or queso fresco, for garnish

　　1/4 cup sliced green onion tops, for garnish

　　1/4 cup coarsely chopped cilantro, for garnish

　　1 lime, sliced into wedges, for garnish

　　

Step 1

Preheat the broiler. Place the chiles on a baking sheet skin side up. Place under the broiler and broil for 10 minutes, until the skins are blackened. Cover the chiles with a damp kitchen towel and let rest for about 20 minutes. Peel off the skins or scrape them off using a paring knife. Remove the stems and seeds. Chop the chiles.

　　

Step 2

Combine the posole and water in the slow cooker. Cover and cook on low for about 6 hours, until the posole kernels are plump and softened. Add the roasted chiles, onion, oregano, cumin seeds, and mushrooms and continue cooking on low for 1 to 2 hours. Season to taste with salt.

　　

Step 3

Spoon into bowls and serve hot, garnished with the feta, green onions, and cilantro. Serve the lime wedges on the side.

　　Cooks' Note

　　Suggested Beverage: A crisp white wine.

　　The Gourmet Slow Cooker: Volume II