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1
Soak the different colors of hominy in separate bowls of water overnight.
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2
In a small, dry skillet over high heat, roast the cumin and coriander seeds until they toast, about 2 minutes.
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3
When cool, grind in a food mill, mortar and pestle or clean coffee grinder.
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4
Strain the hominy and put each color variety in its own pot, generously covering with water.
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5
Add 1-ounce of the baking soda to each pot, bring to a boil, reduce heat and simmer for about 2 hours.
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6
Add more water as needed.
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7
Check hominy for tenderness; it does not have to be completely cooked as it will be cooked further in the stew.
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8
Strain and rinse the hominy.
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9
While the hominy is cooking, soak the dried chiles in hot water.
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10
When softened, remove the seeds and stems, then dice.
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11
In a separate stockpot, heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and coriander until the onions are translucent.
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12
Add the diced tomatoes, tomatillos, chiles, vegetable stock and cooked hominy.
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13
Bring to a boil, then reduce heat to a simmer for about 1 1/2 hours.
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14
The posole is done when the hominy is cooked through.
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15
Add the lime juice, cilantro, and season with salt and pepper, to taste.
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16
Posole is also delicious for breakfast, served over cornbread with a poached egg on top.
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17
Cook's Note: You may use a combination of different kinds/colors of hominy and cook them together in 1 pot.
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18
However, the different colors will cook in slightly different times resulting in different consistencies.
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19
The blue or red hominy will break down more during cooking than the yellow or white kind.
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20
Posole, like many stews, improves with age, so cook ahead of time and reheat.
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21
It also freezes well.
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22
Cook's Note: Native corns are available online and at most Latino markets.
