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Posole
(Hominy) with Chiles, Chorizo, and Queso Fresco
Recipe by: Mozzarella Company
located in Texas. The Mozzarella Company produces award winning
artisanal cheeses available online
or through retail stores. You can also call: 1-800-798-2954
Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000
queso freso, queso
blanco, queso blanco with epazote and chiles
Serves: 6
I N
G R E D I E N T S
3 cans whole hominy grits or 5 cups freshly prepared
OR frozen hominy
1 fresh poblano chile
1 fresh jalapeño chile
1 small onion, unpeeled
1 clove garlic
1 dried ancho chile
1 dried arbol chile, if you want it hot (optional)
1/2 pound chorizo sausage (optional)
1 teaspoon dried oregano
1/4 cup fresh cilantro leaves, chopped
Salt, to taste
Freshly ground black pepper, to taste
8 ounces queso fresco, crumbled (1 cup)
12 fresh cilantro sprigs, for garnish
4 radishes, cut into thin slices
6 Lime wedges, for garnish
I N
S T R U C T I O N S
If using canned posole,
just rinse and drain. If using frozen posole, boil in water for about 1
hour, or until tender.
Preheat the broiler on high. Adjust the rack so that it is 3
inches from the heat source.
Roast the poblano, jalapeño, onion, and garlic under the broiler.
Turn using tongs until the skins are blackened. Remove from the oven and
place in a small bowl, cover with plastic wrap, and let steam until
cool. Remove the blackened skins, stems, and seeds, discard and coarsely
chop.
In the meanwhile, remove the stems, seeds, and membranes from the
dried chiles and discard. Toast the ancho and arbol chiles in a dry
skillet over low heat, shaking and turning the chiles until softened and
fragrant. Be careful not to burn. Remove, place in a small bowl, cover
with hot water, and cover the bowl with plastic wrap. Let them steep for
15 minutes to soften. Remove the chiles from the water, remove and
discard the seeds, and coarsely chop. The chile arbol will be the
hottest chile. (A whole pepper will be very hot. Use it accordingly.)
Preheat the oven to 350°. Coat a 2-quart baking dish with oil.
Cut the chorizo into rounds and brown in skillet over medium-high
heat. Cook and turn using tongs for 7 minutes, or until browned on both
sides and completely cooked. Remove and drain on paper towels. Sprinkle
the dried oregano over the chorizo.
Place the posole in a large bowl. Add the chiles, onion, and
garlic, and stir to mix well. Add the chorizo and stir to combine. Add
cilantro and mix well. Season with salt and pepper.
Pour the posole into the baking dish. Sprinkle the cheese over
the top. Place in oven and bake for 30 minutes, or until the cheese is
lightly browned.
To serve, garnish with sprigs of cilantro, slices of radish, and
1 lime wedge on the side.
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