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.
