2 cups white hominy
2 cups blue hominy
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 ounces baking soda
4 dried chiles (such as pasilla, ancho, or guajillo)* or any combination of chiles, as long as there is a little variation for increased complexity)
4 tablespoons olive oil
3 cups diced onions
6 cloves garlic, minced
1 teaspoon salt, plus more for seasoning
1 teaspoon black pepper, plus more for seasoning
2 teaspoons dried oregano
2 (14-ounce) cans diced tomatoes, in juice
1 pound tomatillos, peeled and quartered
1 gallon vegetable stock
1/2 cup lime juice
1/2 bunch chopped fresh cilantro leaves, plus more for garnish
Crumbled queso fresco, for garnish optional
Toasted pumpkin seeds, for garnish, optional
You may use a combination of different kinds/colors of hominy and cook them together in 1 pot. However, the different colors will cook in slightly different times resulting in different consistencies. The blue or red hominy will break down more during cooking than the yellow or white kind. Posole, like many stews, improves with age, so cook ahead of time and reheat. It also freezes well. Native corns are available online and at most Latino markets.
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