Posole

Back when I found a can of hominy, I found a plethora of posole recipes, but I made stir fry and scrambled eggs instead. But now, I decided it was time to try posole as a soup or stew. Hominy is basically dried corn with the hull removed, usually by lye in a process called nixtamalization. This process not only increases the nutritional value, but decreases mycotoxins. Posole is a traditional soup in Mexico, and since corn was considered sacred to the Aztecs, it was usually only consumed during special events. Traditionally, it was said that the meat used was human, from prisoners killed in ritual sacrifices, but after that was banned, pork became the typical meat of choice due to the similar taste. The mixing of corn and meat in a single dish is also significant because ancient Mexicans believed that the gods made humans out of corn flour. I can't say how accurate that statement is since I've never eaten human flesh, but I did use ham instead of human (or pork).

Posole

by CJ Huang

A ritually significant, traditional Mexican soup that combines hominy, ham, hot peppers, and vegetables. Easy to prepare on the stove or in a slow cooker.

Materials:

Mass	Weight	Volume	Number	Material	Notes
				ham, diced
				hominy
				stock/water
			1	tomato, wedged
			3	carrots, coined
			1	onion, chopped
			3 cloves	garlic, minced
		2 teaspoons		cumin
			2	hot peppers, torn	I used dried ancho peppers. They had a deliciously sweetly spicy flavor.
		1 teaspoon		oregano

Methods:

1. Combine all materials and bring to a boil.
2. Simmer an additional 5-10 minutes after onion turns translucent.