That Soup You Didn't Know That You Wanted To Know: Pork and Hominy Posole

Poso...what? That was my first thought after getting my Raw Spice Bar packet of the month. Turns out, it is the most savory, delicious New Mexican stew that is so perfect for a cozy night in. Oh and that other ingredient "hominy" - it's basically corn. But bigger. And puffier. And also, delicious.

Because this dish requires slow cooking pork, I once again pulled out my trusty Dutch oven to cook the posole in.

Finally, the accompaniments to this dish are what I call "his and hers carbs". As in, bread for the hunny and cauliflower for me!

Below is the recipe, copied from Raw Spice Bar:

New Mexican Posole with Ground chiles

INGREDIENTS

RawSpiceBar’s Ground Red Chiles RawSpiceBar’s Cumin & Oregano Rub 2 pounds pork shoulder 2 onions 6 cloves garlic 1 pound dried or canned hominy (can also substitute garbanzo beans or frozen corn) --- I used Canned hominy and it worked like a charm! 24 oz canned whole tomatoes in puree 3 tablespoons vegetable oil 6 cups low sodium chicken broth 1 tablespoon honey or sugar Salt & pepper, to taste Sliced radishes, chopped avocado, fresh cilantro or lime wedges, for serving

DIRECTIONS

Brown the meat:

1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.

2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it’s searing. Remove meat from pot and set aside.

Layer the aromatics:

1. Add 1 tablespoon vegetable oil to dutch oven over medium heat.

2. Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.

3. Add minced garlic and cook until fragrant, about 3 minutes. Add RawSpiceBar’s Ground Red Chiles andRawSpiceBar’s Cumin & Oregano Rub in thirds until fragrant, about 5 minutes.

4. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.

5. Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.

Braise & simmer:

1. Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.

2. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.

3. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).

4. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).

Serve: To serve, top each bowl of posole with traditional ingredients such as peppery radishes, avocado, chopped cilantro or a squeeze of lime. Enjoy!

Sumac Flat Breads

INGREDIENTS

RawSpiceBar’s Sumac Za’atar 2.5 cups bread flour (white or wheat) 1 tablespoon baking powder 6 tablespoons olive oil 1 teaspoon sea salt 1/3 cup warm water

DIRECTIONS

Create & knead the dough:

1. Mix flour, baking powder, salt, and 1/2 of RawSpiceBar’s Sumac Za’atar.

2. Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.

3. Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.

4. Once kneaded, allow to rest for 10-15 minutes

Form the flatbreads:

1. Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.

2. Divide the dough into 10 pieces, forming each into a ball.

3. Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.

Golden brown:

1. Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.

2. Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.

Serve:

1. Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar’s Sumac Za’atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!

Grilled Sumac Cauliflower: (This was my own little creation!)

INGREDIENTS

RawSpiceBar’s Sumac Za’atar

1 head cauliflower 3 tablespoons olive oil 1 tablespoon sea salt

DIRECTIONS

1. preheat oven to 400 degrees

2. chop the cauliflower into bite-sized pieces

3. mix together into a large bowl all of the ingredients

4. spread the cauliflower onto a backing sheets

5. bake for 20-30 minutes until the cauliflower is tender and crisp