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1/4 pound Rancho Gordo posole (whole dried hominy)
1 1/2 onions, white or red, peeled and halved
4 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed
2 poblano chiles
1 serrano chile
2 tablespoons extra virgin olive oil
1 cup coarsely chopped cilantro
2 teaspoons dried Mexican oregano
1 1/2 quarts vegetable or chicken broth
Freshly ground black pepper
Soak posole overnight in water to cover generously. Drain.
Place it in a saucepan with fresh water to cover generously.
Add 1/2 onion, bring to a simmer, cover partially and cook at a gentle simmer until the corn kernels are tender, 2 to 3 hours; many will split open. Season with salt and cool in the liquid.
On a hot, dry griddle or skillet, roast the remaining halved onions, garlic, tomatillos and chiles, turning occasionally, until they are charred and slightly softened, 15 to 20 minutes. Work in batches if necessary.
Put the roasted poblano chiles in a paper bag to steam until cool.
Transfer the other vegetables to a bowl and let cool, collecting their juices.
Skin the poblanos, discarding seeds and stems. Discard the serrano chile stem but don't skin or seed.
Put all the roasted vegetables in a blender, in batches if necessary, and puree until smooth.
Heat the oil in a large stockpot over moderate heat.
Add the vegetable puree and adjust heat to maintain a simmer. Cook, stirring occasionally, for 10 minutes to blend the flavors.
In the blender, puree the cilantro, oregano and 1 cup of the broth. Add to the vegetable mixture along with 4 cups additional broth.
Drain the posole and add it to the pot. Season with salt and pepper and return to a simmer. Thin with additional broth if necessary. Serve in warm bowls.
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