...and my daughter LOVES dinner. When my oldest was a baby and young toddler she loved food. The only food she rejected by 11 months was broccoli (still does & I still serve it). I could count on her to fill mama's affirmation piggy bank when it came to dinner time with her moans of glee. When she turned 18 months, I thought I had it made because she never turned to the dark side (a.k.a. the food refusal face) and I must be doing something right. She ate veggies and I rarely gave her sweets, then it was around 22 months or so and little by little...another food was on the banned list.
Now as we celebrate her birthday week (turning three or "free"), she continues to throw a curve ball during dinner time. As I wait for her to say something like, "This is too gross for me!" She says, "I like my Posole!" Yes, I train my daughter in all things food.
A.) Don't buy eggs with cracks...to which she continued chanting in the store to check-out.
B.) "Add a little cardamom & nutmeg"...she says this during pretend play (or was it while teaching a baking class about cardamom to her papa & auntie?)
C.) I say, "this is Posole, it's part of your heritage,"...to which she replies, "more pork."
And to that I say, "Eat more pork and make yourself some Posole!" It's like eating pockets of tamales in stew form...doesn't get much better.
Posole (printable recipe)
Recipe is adapted from Gourmet. As I said, I find the hominy reminiscient of the cooked masa found in tamales. This is not overly spicy. If you avoid spicy food, then add sour cream as dairy lessens heat. Plus, my 13 month old & almost 3 year old ate it asking for seconds & then some.
2 dried guajillo chiles
2 dried New Mexico chiles
2 cups water
2 teaspoons dried oregano, preferably Mexican
1 1/2 teaspoons salt
1/2 teaspoons ground cumin
1/2 teaspoon freshly ground pepper
1/2 can of stewed tomatoes, chopped
1/2 yellow onion, coarsely chopped (3/4 cup)
2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes (I used about 24 oz)
2 (29 oz) cans white hominy, drained & rinsed
Stem and seed chiles. Combine with 2 cups water in a small saucepan, bring to a simmer, and simmer until softened, about 15 minutes.
Transfer chiles, with cooking water, to a blender. Add remaining ingredients except pork and hominy and blend until smooth (use caution).
Transfer chile puree to a 4-quart heavy saucepan, stir in pork, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
Add hominy and simmer, covered, until pork is tender, about 30 minutes more. Skim fat from sauce and season posole with salt to taste. Serve with sliced cabbage, corn tortillas, sliced radishes, lime wedges, sour cream, fresh cilantro, or tortilla chips.