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Posole Salad

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Makes 4 servings 1x

Time about 3 hours

Units Scale

Ingredients

  • 1 cup dried white hominy
  • Salt
  • 1 bay leaf
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 ancho or other mild dried chile
  • 1 pound boneless pork shoulder, cut into 1-inch chunks
  • 1 large onion, quartered
  • 3 garlic cloves, lightly crushed
  • Pepper
  • 1 12–ounce bottle Mexican lager
  • Good-quality vegetable oil as needed
  • 1/2 cup fresh lime juice, or to taste
  • 2 jalapeños, seeded and chopped
  • 2 cups shredded green cabbage
  • 4 ounces radishes, trimmed and chopped
  • 4 scallions, chopped
  • 1 cup fresh cilantro sprigs, tough stems removed
  • 1/4 cup toasted pumpkin seeds

Instructions

  1. Combine the hominy with a large pinch of salt and enough water to cover by at least 2 inches in a medium saucepan. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally, until the hominy is tender and tastes done to you. Start checking after 30 minutes; it could take up to 2 hours, depending on how old and dry your hominy is. Drain and leave the hominy in the colander to cool.
  2. Meanwhile, wrap the bay leaf, cumin, coriander, and chile in cheesecloth and secure tightly. Put it in a large pot with the pork, onion, and garlic and sprinkle with salt and pepper. Add the beer and water as needed to cover by 1 inch. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust the heat so the mixture bubbles steadily. Cook until the meat can be easily pierced with a fork, 1 to 1 1/2 hours.
  3. Remove the cheesecloth bundle with a slotted spoon and discard. Right in the pot, break the meat into bite-sized pieces with a spoon and cook uncovered until all the liquid has evaporated. Continue to cook the meat in the remaining fat, keeping your eye on the meat the entire time and adjusting the heat as necessary to prevent the meat from burning, until it’s crisped and browned; add a little oil if it sticks or becomes dry. Cooking off the liquid and browning the meat could take up to 1 hour.
  4. Transfer the pork to a large bowl and turn the heat under the pot to medium. Add the lime juice and jalapeños to the pot and cook, stirring, until all the browned parts on the bottom of the pan have come loose. Season with salt and pepper, then pour over the still warm meat. Toss to coat, then taste and adjust the seasoning, adding more lime juice if you’d like. Add the hominy, the cabbage, radishes, scallions, and cilantro, and toss to combine. Taste and adjust the seasoning again and serve. Top with the pumpkin seeds.

— Dinner for Everyone: 100 Iconic Dishes Made 3 Ways