Rancho Gordo Mexican Posole
There are more ways to celebrate Cinco de Mayo than with a cold corona and a basket of tortilla chips. After working with the infamous Rancho Gordo owner, Steve Sando, to put together a special Cinco de Mayo deal for the Food52 Shop, I was intrigued by his suggestion to provide people with the makings for a very traditional mexican dish called posole. Has anyone ever seen posole on their local mexican restaurant’s menu? I didn’t think so. The best way to describe it is a cross between a tortilla soup and a mexican chili — only so much better. And if you’re not yet familiar with Rancho Gordo either, get to know this quirky and awesome purveyor of heirloom beans and other specialty products that will knock your sombrero off.
Posole’s core ingredient is hominy, which are dried maize kernels that look like corn on steroids {buy Rancho’s dried hominy, not the canned gummy stuff you’ll find at the corner bodega}. Layer in his smokey chili powder from New Mexico, fragrant oregano so special that Thomas Keller uses it at Per Se and French Laundry, some shredded chicken and broth, a whole lot of onions and garlic and you’re on your way to a bowl of festive bueno-ness. BUENO.
There’s no reason Cinco de Mayo can’t be celebrated any day of the week. And if you’re trying this for the first time, you might as well get your hands on Rancho’s special deal for heirloom bean and the posole goods and get stewin’. Ole!
Hominy Hominy Hominy! Say it three times for luck
Oregano Indigo and New Mexican Chili Powder
Rancho Gordo Posole Rojo
Serves 8 | 6-10 hour soak time | 5 hour cook time
1.5 cups uncooked hominy (will become ~5-6 cups)
1 tablespoon olive oil
2 medium white onions, chopped fine
8 cloves of garlic, minced
1/3 cup tomato paste {I used a whole 6oz can}
3 tablespoons Rancho Gordo Chili Powder {yum!}
1 tablespoon Rancho Gordo Oregano Indio {yum yum!}
3 1/2 cups chicken broth
4 cups cooked Rancho Gordo Posole {hominy}
1.5-2 lbs shredded poached chicken
salt and pepper
Garnishes: diced avocado, chopped cilantro, finely chopped onion, queso fresco, thinly sliced radishes, sour cream
- Sort and rise posole. Soak 6-10 hours in cold water {put it in a pot before bed and you’re good to go the next day}.
- Strain and in a large pot, add the soaked posole, 3-4 quarts of water, and a roughly chopped onion.
- Bring to a hard boil for about five minutes, then reduce heat to a gentle simmer for about 3-4 hours. Check around 2-3 hours to make sure enough liquid is still in the pot and add more if needed so pot is not dry. Posole will flower, like popcorn when it’s finished.
- Strain and set aside.
- Fill a pot large enough to fit chicken breasts in with water and bring to a boil. Once boiling, add chicken breasts and poach for 15-20 minutes until cooked through.
- Meanwhile, heat oil in 5-quart or larger pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chili powder and oregano, stirring until all ingredients are warmed through and well-mixed.
- Add 4 cups water, broth and posole. Freeze any extra posole leftover after roughly measuring.
- Bring to a boil and then reduce to a low simmer for about 30 minutes to an hour. Shred the chicken and set aside.
- Once the liquid has cooked down a bit, add chicken, stir and then add salt and pepper to taste.
- Serve in individual bowls and garnish as desired.
Simmer ’til done.
More Ways to Celebrate All Things Mexican:
Ancho Chili Margarita with Fresh Lime-Orange-Grapefruit Juice
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Extra Extra! Oaxaca Revolucion de Taco
8.ate@eight 