Posole with Buttermilk Spoonbread

I be steamy


(inspired by my best friend, Silla, a New Mexico native)

1 Pork Butt Roast (mine was about 3.5 lbs.), trimmed & spiked with shards of garlic

1 1/2 cups dried hominy (prepped)

1 ( 27 oz.) can of Hatch green chili sauce + one full can of water

1 large yellow onion (diced)

4 clove garlic, thickly sliced (about 12-16 shards)

2 Tablespoon Mexican whole-leaf oregano

3 Tablespoons New Mexico chili pepper, ground

Kosher salt to taste (I used about 2 Tablespoons)

Pepper to taste (I used about 1 1/2 Tablespoons)

a handful or so of flour  (for coating meat)

3-4 Tablespoons olive oil for braising meat and onions


Soak dried hominy in lightly salted water, overnight.  Drain and set aside.

Trim excess fat from roast.   Stab roast at intervals (about an inch apart) and fill holes with shards of garlic, being sure to fully submerge the rascals.  Season the flour, lightly, with salt and pepper.  Dredge meat and braise along with the onion in olive oil.  Add green chili sauce, water, hominy, Mexico oregano, New Mexico red chili pepper, salt and black pepper. Set on low heat, or within a crock pot and cook…..all…..day…..long.


An hour before mealtime, get yourself back into the kitchen.  (You just thought you were done, didn’t you, Bertha?  Come on now, fess up;  I know you better than that!)


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Buttermilk Spoonbread

(inspired by Michael Natkin)


This is my adaptation

Pre-heat oven to 375 degrees, if using metal bakeware, for glass ramekins, prep oven to 350 degrees.

  • 4 Tablespoons melted butter
  • 1 Tablespoon honey
  • 1 clove garlic, minced
  • 2 Tablespoons finely minced, fresh parsley
  • 1 cup polenta, or 1 cup coarsely ground cornmeal
  • 4 eggs (room-temp)
  • 1 1/3 cups buttermilk (room-temp)
  • 1 1/3 cup very hot water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tablespoon baking powder
  • 1/4 cup asadero and manchego cheese
  • 1 cup frozen corn kernels (no need to thaw)


Fill a roasting pan with one inch of hot water.  Place item into preheated oven, or better yet, and for safety’s sake, just put that empty roasting pan into the oven, grab hot water from the tap, fill the roaster to the required depth, turn the oven on and get to the counter for some shake-and-bake, southern-style.

Whip the eggs until light and fluffy, add buttermilk and whisk until blended.  Combine 1 1/2 cups boiling water along with polenta, salt, pepper, garlic, parsley, melted butter, honey, cheese and the frozen corn.  Add baking powder and stir in the egg and buttermilk mix. Batter will be quite wet, actually, it will be very runny.  Don’t panic!  Using a ladle, scoop mixture into greased ramekins (I had five ramekins and one small baking dish, all glassware).   Bake for 25 minutes, or until lightly browned.


After dinner, go shovel that snow and ice.  Fold the laundry, run the vacuum and ‘pretend’ that you’ve been hard-at-work, the whole live-long-day.  Cuz, seriously, you have been if you live to the north and east of me.


(Silla, I’m thinking of you. I hope you are safe and warm.)

~ by coffeegrounded on February 1, 2011.

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