Clam and Chorizo Posole
Chef Trent Blodgett
Posole is a hearty Mexican stew of braised pork shoulder, hominy and chiles often eaten in New Mexico as well. I grew up eating this stew in the winter months as it warms you to the bone. This version of posole pulls inspiration from Spain where shellfish and chorizo is a common pairing. Take note that the chorizo used in this recipe is Spanish chorizo, not Mexican Chorizo. Spanish chorizo is a cured sausage with smokey paprika and saltier than the raw spiced Mexican chorizo. Hominy or maize is field corn that has been nixtamalized (boiled and soaked in an alkaline solution overnight to remove the outer layer). You can buy canned hominy but cooking it yourself from dried hominy is definitely worth it. My favorite is Rancho Gordo Hominy.
- 8 oz Spanish chorizo, cut into cubes
- 1 white onion, diced
- 7 cloves of garlic, minced
- 1 Tbsp chile flakes
- 1 Tbsp of California Love All Purpose Chile Blend
- .5 cup clam juice
- 2 cups chicken stock, homemade is best
- 2 cups cooked hominy
- 2 lbs clams, scrubbed of dirt
- .5 cup lime juice
- Garnishes: avocado, radish, and lime
- Oil to coat pan
- Salt to taste
- Salt to taste
- Add chorizo and brown all over for about 2 minutes.
- Add onion, lower the heat to medium and cook down for about 7- 10 minutes or until the onions are beginning to caramelize.
- Add garlic and cook another 1–2 minutes until garlic is fragrant and slightly browned.
- Add Chile flakes and California Love being careful not to burn the spices. You only need to cook for a few seconds for the spices to become fragrant.
- Add clam juice and chicken stock and bring to a boil.
- Add hominy clams and season with salt.
- Cover and cook until the clams open about 5–8 minutes.
- Stir in the lime juice and season with more salt if needed.
- Serve with radish slices, avocado and more lime if desired. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow