Buffalo Posole

Around this time of year, I always crave posole, which is a spicy corn stew from Mexico. I first tried this dish when I was on vacation in New Mexico with my family. It was heaven – spicy broth, shredded pork, and huge kernels of hominy. I have, however, had some not-so-heavenly posole while on Spring Break in Mexico, of all places. It was probably due to our choice of going to such a touristy restaurant, but the dish was bland and super duper greasy. Plus, the fact that I had to wear a bikini for the duration of the trip didn’t play very well. Greasy posole + bikini = no bueno.

This buffalo posole is a simpler and healthier version of classic posole, which is typically made with pork shoulder. Now, I don’t know about you, but pork shoulder scares the bejesus out of me (I’m not a very big meat-eater). For this reason, I played it safe with ground buffalo. Bison is a great alternative to other meats not only because it is low in fat and calories, but also because it is high in protein and vitamins. Posole + buffalo = muy bien!

Buffalo Posole
Serves 4

Ingredients

Olive oil
1 pound ground buffalo
1 onion, chopped
1 teaspoon garlic, minced
1 can (29 ounces) white or golden hominy (found in the Hispanic food section)

1 can (10 ounces) diced tomatoes and chilies (Rotel is great, and you can choose how spicy you want it)

3 cups chicken or beef stock
½ teaspoon dried oregano
½ teaspoon ground cumin
Splash fresh lime juice
Handful chopped cilantro

Method

Sauté ground buffalo and onion in some olive oil until cooked through. Add garlic and continue to sauté for another minute. Add the remaining ingredients and simmer for an hour. Skim off any grease that floats to the top while cooking. Serve with tortilla chips, jalapeños, avocado, or cilantro and enjoy!