The origin of posole can be traced back to the Aztecs of Tenochtitlan. It is said after a human’s heart was removed after ritual sacrifice, the rest of the body was chopped up and cooked with maize; eaten as an act of religious communion. After the Spanish conquest of Aztecs in 1521, cannibalism was banned. Pork became the protein of choice.Today, posole is a staple of indigenous Pueblo communities of Colorado, Utah, Arizona, and New Mexico. Pork shoulder gets stewed with chilies and hominy. The posole is served with fry bread and topped with a large variety of garnishes such as green onions, cilantro, chilies, radishes, avocado, just to name a few.
Prep Time15 minutesmins
Cook Time2 hourshrs
Course: Main Course
Cuisine: Indigenous, Mexican
Keyword: Indigenous, main course, Mexican, Pork, soup, USA
Author: Alex Gorgos
Equipment
Spice grinder
Ingredients
2lbspork shoulder cut into small pieces
4cupswater
4dried chilies
1tsporegano
1small onionfinely chopped
6garlic cloves minced
1tspcayenne pepper
1tbspcumin seeds
3cupshominy
2tspsalt
1tspblack pepper
Fry Bread
2cupsflour
1/2tbspbaking powder
3/4tspsalt
3/4tspvegetable oil plus more for frying
3/4cupwarm water
Garnishes
green onions chopped
cilantro chopped
lime wedges
Instructions
Simmer the pork, onions, and garlic with 4 cups of water in a large pot over medium heat for 90 minutes.
Grind the dried chilies and cumin in a spice grinder.
Add to the pork along with the hominy and the rest of the seasonings.
Simmer for 30 more minutes.
Fry Bread
Mix the ingredients together.
Roll pieces out into flat discs. Poke a whole in the center with your finger.
Heat up 1/2” deep of vegetable oil in a skillet over medium high heat. Carefully lay a disc of dough into the oil.