I’ve been wanting to make this for a while. I just didn’t know where my canned hominy was. Found it just in time for Cinco de Mayo. Hominy is corn that has been treated with lye or lime. The process puffs up the kernels until they resemble, well, big corn. Hominy grits are made from grinding the processed kernels.
I wanted to make an Abdoulaye-like chili paste/sauce to add heat to the posole. I, of course, didn’t have the dried red peppers you can find in every market and every street stall in West Africa, so I decided to substitute with what they call here, “bird’s tongues”.
I soaked the chilies in hot water for about an hour, then pureed them with salt, onion and garlic.
I added this much to the whole pot, put the rest in a jar with a little olive oil and refrigerated it to give to my son whose digestive tract is made of asbestos.
2 lbs pork, cut into cubes
2 tbsp olive oil
2 onions, coarsely chopped
4 garlic cloves, coarsely chopped
1 red and 1 green serrano chile, coarsely chopped
2 tbsp paprika
1 tbsp oregano
2 tbsp cumin
4 tbsp chili powder
1 tbsp salt
1tsp black pepper
3 tbsp flour
1 bottle of beer
1 large can of diced tomatoes
2 quarts of chicken stock
1 tbsp of chile paste(Mexican or sambal oelek or homemade)
4 cans of Bush hominy, drained
Saute the onions, garlic and chilies in the olive oil until soft. Add the pork, paprika, oregano, cumin, chili powder, salt, pepper and continue to saute until pork is browned. Add the flour and cook for a minute or two. Add the bottle of beer, tomatoes and chicken stock. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Add the hominy and continue to cook for 30 minutes.
Serve topped with your choice of chopped bell peppers, sliced green onions, shredded cheese, cilantro, parsley, shredded lettuce, grated radish and maybe a little chili sauce.