Posole is a savory Mexican stew made from dried large white corn kernels also call posole or hominy. In our version, the red purée of dried New Mexico chiles gives the stew its kick, and the IPA adds a lightness and hops spiciness.
Active preparation time: 60 minutes
Total time: 8 hours
Red Chile Purée
6 oz (170 g) dried New Mexico red chiles
Remove the stems and seeds from the red chiles. Place the chiles in a small pan with just enough water that the chiles start to float. Place the pan on high heat and boil for 30 minutes or until the chiles become tender. Remove from the heat and strain the chiles, making sure to reserve the liquid. Place the chiles in a blender and purée with just enough of the reserved liquid to create a smooth mixture. Reserve.
½ lb (227 g) pork butt, trimmed and cut into ½" (13mm) cubes
2 Tbs (30 ml) olive oil
2 large cloves garlic, minced
1 cup yellow onion, diced
6 oz (170 g) fresh tomatillo, papery skin removed, washed, and diced
3 Anaheim chiles, deseeded and diced
12 oz (340 g) posole/dried hominy, rinsed
4 1/2 cup (1 l) IPA
1 cup (237 ml) Red Chile Purée
2 Tbs fresh oregano, chopped
Asadero cheese (an off-white, semi-firm Mexican cheese)
In a heavy bottom saucepan over medium-high heat, heat the oil and brown the pork. Add the garlic and onions and cook until translucent. Transfer the pork mixture to a slow cooker. Add the tomatillos, Anaheim chiles, posole, beer, and red chile purée.
With the lid on securely, cook on low (a slow simmer) for 7 hours. If you need to add a little liquid during the cooking process or at the end, add a little more beer. Add the oregano and season to taste with salt. Serve garnished with shredded cabbage and Asadero cheese and accompanied by warm tortillas.
Beer Suggestions: Ballast Point Habanero Sculpin IPA (San Diego, California), Humboldt Nectar IPA (Paso Robles, California).
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