Posole, the Bowl of Many Blessings
by Jane
Butel
Posole is a popular Southwestern stew originally made by the ancients in New
Mexico and Mexico. The sacred aspects or blessings came from the fact that corn
was their staple grain and the Corn Goddess, was the giver of life. Prior to
modern transportation and communication, posole was often the dish eaten for
survival. The blue corn of New Mexico has 100% nutrition; possessing all the
vitamins, minerals and essential amino acids for healthy living. (Other varieties
of corn do not have lycine, an essential amino acid, that humans can digest.)
Posole in its current form—dried whole kernels of corn, evolved as the Mother
process for all corn. The ancients discovered that if they soaked the corn in
a mixture of ground limestone and water and allowed it to soak for several days
before draining it and drying it that the corn was well preserved and would
remain fresh tasting and vermin free for a few years—often up to seven years.
The ancients believed in the rule of seven--that every seven years, there is
a great crop. They were taught that you can not plan on having a great crop
every year. So the bountiful crops had to be preserved. It was this necessity
that created the evolution of posole, the Mother process for preserving all
corn among the native peoples. In New Mexico, it is too far north to easily
get ground limestone, so they used ashes from wood fires to cover the corn for
a week or so to "cure" the corn.
The characteristic flavor of all native corn dishes made from whole or ground
corn such as tortillas, tamales and tostados are made from posole. Posole is
always the first process. As the Mother or initial process, the corn is first
made into posole and then ground into masa—ground finely for tortillas and coarsely
for tamales.
Posole has a lot going for it. If properly made, it is delicious and satisfying.
Also, it is very economical. A pound of dried posole feeds 15 to 16 people as
a main dish. With all these benefits, it is not surprising that it became the
dish for celebrations or feasts to commemorate generally joyous occasions, such
as weddings, births, corn and rain dances and so forth.
To cook posole, one important fact is that the posole is reconstituted by cooking
it in water with no seasonings added. (Seasonings, especially salt, will inhibit
the kernels from popping open and exposing the starchy, soft center.) The posole
should be allowed to cook uncovered with frequent additions of water and only
occasional stirring . Once the kernels have burst, it can be seasoned and finished
or it can be stored for a few days before finishing. Or, it can be frozen for
up to six months or it can be ground for the masa for tamales. (Most home grinders
or food processors will not grind the cooked posole finely enough for tortillas.)
Following is my favorite recipe for Traditional Posole. Vegetarian, escabeche
or pickled posole and many variations are possible.
POSOLE
Dried Corn with Pork and Red Chiles You may serve this either as a side dish
or main dish. I like to layer toppings such as fresh shredded cabbage, fresh
lime juice and fresh chopped onion. -------
Yield: 15 to 16 servings
1 pound dried posole 1 quart water, or more 2 pounds pork, steak or roast, cut
into ½" cubes 1 Tablespoon salt or to taste 2 garlic cloves, minced pinch of
Mexican oregano 1 Tablespoon cumin, or to taste ¼ cup caribe chile or to taste
1. Simmer the posole in unseasoned water until it becomes soft and the kernels
have burst open; it usually requires 1-1/2 to 2 hours.
2. Brown the pork in a cold, well-seasoned frying pan; adding no fat or oil
to the pan. Saute until very browned, then add to the posole. Deglaze the frying
pan with 1 cup water, stirring to loosen the brownies sticking to the pan. Also
add to the posole.
3. Add remaining ingredients, using one-half the cumin and cook the stew for
1 or more hours, to blend the flavors. Just before serving, add the remaining
half of cumin. Taste and adjust the seasonings. Ideally, this dish should be
started the morning before it is to be served, to allow the flavors to develop.
Jane Butel, the first to write about Southwestern cooking, has published 18
cookbooks, several being best sellers. She operates a full-participation weekend
and week long vacation cooking school, an on-line school, a mail-order spice,
cookbook, Southwestern product business and conducts culinary tours and team-building
classes. http://www.janebutel.com
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