Three Day Pasole
Servings 4 people
Ingredients
- 1 cup (250g) dried hominy
- 1 lbs. (b/w 500-600g) pork shoulder cut into 1 inch sized pieces with any large areas of fat removed
- 2 small white onions or 1 large white onion halved and stuck with 2 cloves in each half
- generous amount of salt and pepper
- 2 cloves garlic, finely chopped
- 1 heaped tsp. cumin
- 1 bay leaf
Chili sauce
- 10 chiles de arbol, de-seeded, de-stemmed and toasted
- 1 tbsp. guajillo chile powder (I order mine through the Cool Chile Company)
- 4 cups or 1L water
- 1 tbsp. sea salt
- 1-2 tbsp. local honey
- 1 tbsp. white balsamic or apple cider vinegar
Instructions
Day 1
- Begin by soaking the hominy in cold water overnight.
Day 2
- Drain the hominy, tip into a pot and fill with cold water until just covering the hominy and bring to low boil. Reduce the heat and simmer for 1 hour. Whilst your hominy is cooking away you can make your chili sauce.
- In a dry pan over a medium high heat add your de-seeded and de-stemmed chiles de arbol and toast until fragrant and oils begin to release- a few minutes on each side should be enough. Tip the chilies into a saucepan add guajillo powder and 1L/4 cups water. Bring to a simmer, then continue to simmer for up to an hour until water has reduced to approx 1-11/2 inches in depth. Remove from heat and cool slightly, then tip into a blender and blend until smooth. Pass through a sieve if desired to remove any chunky bits of chili skins before adding salt, honey and vinegar and stir well. Taste and adjust seasonings (careful it will be spicy!) and then set aside for later use.
- Cube and generously season your pork shoulder. Once the hominy has cooked for an hour, add in the pork, onions and garlic, cover and continue to simmer for a further 2-3 hours until pork is fork-tender and hominy begins to split, topping up with water if necessary (remember you want to create a rich broth as well as tender hominy and pork).
- Once you are happy with the texture, taste and adjust seasoning before adding in approx 1/4 cup/ 50ml of your chili sauce, depending on your desired level of heat. A traditional red pasole would add more sauce at this time, but I prefer to serve it the remainder on side and let individuals add in the amount they like.
Day 3
- You can serve this right away or if you can wait, allow it to cool down completely, refrigerate it and serve it the following day when flavours will have combined even further. Serve with a garnish of freshly cut radish, coriander/cilantro and lime plus your fiery sauce on the side.