This is Rancho Gordo’s go-to recipe for Posole Rojo. Our dried prepared hominy replaces canned hominy with none of the rubberiness or gummy texture.
- 1 tablespoon olive oil
- 2 medium white onions, chopped fine
- 8 cloves garlic, minced
- 1/3 cup tomato paste
- 3 tablespoons Rancho Gordo New Mexican Red Chile Powder
- 1 tablespoon Rancho Gordo Mexican Oregano
- 3 1/2 cups chicken broth
- 4 cups cooked Rancho Gordo prepared hominy (see below or click here for cooking directions)
- 7 cups (approx) shredded, poached chicken (about 2 pounds)
- Salt and pepper
Garnishes: Any combination you choose of diced avocado, chopped cilantro, finely chopped white or red onions, chile powder, crumbled queso fresco, thinly sliced radishes, and lime wedges
- Heat oil in 5-quart pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chile powder, and oregano, stirring until all ingredients are warmed through and well mixed.
- Add 4 cups water, broth, and cooked hominy. Bring to a boil and then reduce to a low simmer for about half an hour.
- Add chicken, stir and then add salt and pepper to taste. Serve in individual bowls and allow your guests to garnish as desired.
How to cook dried hominy: Sort and rinse hominy. Soak for 8 hours in cold water, then drain. Add to a large pot with 1 roughly chopped onion and cover with 2 inches of fresh water. Bring to a hard boil over high heat for 5 minutes, then reduce to a gentle simmer. Cook hominy uncovered until chewy and tender but not chalky, approximately 2 hours. Hominy usually flowers, like popcorn, when finished. Reserve 2 cups of cooking liquid for later use, then drain. One pound (or 2 cups) dried hominy yields about 7 cups when cooked, and substitutes for canned hominy in recipes with none of the rubbery texture.