When stewed, the dried corn kernels sold as "posole" or "hominy" expand and become tender. At Cafe San Estevan, in Santa Fe, New Mexico, chef Esteven Garcia makes posole as a mild, brothy side dish, unlike the heartier and spicier stew type.

　　

Ingredients

Makes 6 side-dish servings

　　1 cup dried white posole* (sometimes called hominy; 5 ounces)

　　4 quarts water

　　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

　　3 large garlic cloves

　　1/2 small onion, finely chopped

　　2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano

　　2 teaspoons salt

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Available at Latino markets and by mail order from Kitchen/Market (888-468-4433).