Red Posole with Oysters

Name: Red Posole with Oysters (Posole Rojo con Ostiones)
Yield: Serves 3 to 4
Cuisine: Mexican
Ingredients: Accompaniments: Diced avocado, thinly sliced romaine lettuce, chopped white onion, sliced radishes, lime wedges, dried oregano, and dried hot red pepper flakes.; Accompaniments: Diced avocado, thinly sliced romaine lettuce, chopped white onion, sliced radishes, lime wedges, dried oregano, and dried hot red pepper flakes.; Accompaniments: Diced avocado, thinly sliced romaine lettuce, chopped white onion, sliced radishes, lime wedges, dried oregano, and dried hot red pepper flakes.; Accompaniments: Diced avocado, thinly sliced romaine lettuce, chopped white onion, sliced radishes, lime wedges, dried oregano, and dried hot red pepper flakes.; ¼ large white onion, coarsely chopped; 1 teaspoon salt; 1 (15 -ounce) can white hominy, rinsed and drained; 1 quart shucked oysters, with their liquid; ½ cup panko breadcrumbs; ¾ cup vegetable oil; Accompaniments: Diced avocado, thinly sliced romaine lettuce, chopped white onion, sliced radishes, lime wedges, dried oregano, and dried hot red pepper flakes.; Accompaniments: Diced avocado, thinly sliced romaine lettuce, chopped white onion, sliced radishes, lime wedges, dried oregano, and dried hot red pepper flakes.; 5 cups water, plus ½ cup boiling water; 6 cloves garlic, thinly sliced, plus 2 additional cloves garlic; 2 cups chicken stock; 5 cups water, plus ½ cup boiling water; ½ teaspoon dried oregano, preferably Mexican, crumbled; 1 cup bottled clam juice; 1 ounce dried guajillo chiles, stemmed and seeded; ½ teaspoon dried oregano, preferably Mexican, crumbled; 1 tablespoon unsalted butter; 6 cloves garlic, thinly sliced, plus 2 additional cloves garlic; 6 cloves garlic, thinly sliced, plus 2 additional cloves garlic

Posole Rojo con Ostiones

Preparation info

Serves
3 to 4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This red stew is from the Huasteca region that includes the northern part of Veracruz, as well as parts of the states of Puebla, Tamaulipas, San Luis Potosí, and Hidalgo. Because this area has been less influenced by Spanish conquerors or contemporary cuisine, they still use a lot of corn. Thus posole, or hominy, is popular. They also eat a lot of seafood, often with plenty of chiles. The sauce’s intense red color and flavor are great complements to the oysters.

Ingredients

Americas
Mexico
La Huasteca
Fish course
Central America

Ingredients

Method