Followers of this blog may tire of hearing about Super Olga. Sorry, but I’ll never tire of telling tales of Mexico’s Numero Uno Super Estrella. And this is her last mention in this post anyway.
Posole is a savory soup made with big old hominy corn kernels. “Kernel” is a rather generous description of hominy – they look more like horse teeth but thankfully that’s where the resemblance ends.
After a long, long simmer, they plump and soften and burst open. They never become what one might call tender, but therein lies their charm. Chewy, hearty, satisfying.
Now about that long simmer. You can move things along mas rapido with a pressure cooker. This baby is my fiercest looking model. (Spectacularly Delicious’s kitchens boast three pressure cookers. Although the occasion may be rare, when you need three, you need three.)
The Steam Punk style of the pressure dial gauge (with DANGER ZONE clearly marked) and Bakelite bolts are reason enough to love it. And the dial is essential for pressure canning.
If you long for a pressure cooker but maybe something a little prettier, I recommend this T-Fal Simply Delicioso by Ingrid Hoffman 6.3-quart cooker. The gleaming silver is accented by the cheery cherry red handles.
Sure, pressure cooker mishaps (really messy but never harmful) will always be a Hollywood rom-com staple.
Pressure cooker drama occurs among the beautiful girls whose-only-obstacle-to-romantic-bliss is an unconquerable lack of cooking abilities.
So what makes this Posole Verde Spectacularly Delicious?
1. Broth enriched with pork bones.
2. Toasted pumpkin seeds (pepitas) ground into a rough powder adding flavor and crunchy
3. Roasting the tomatillos, onions and garlic before adding to the stew.
3. Mini cheese quesadillas croutons as well as the traditional garnishes of creamy avocado, limes and onion.