Edible Insect Recipes: Green Posole with Waxworms
Nov. 3, 2019
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I guess I'm something of a texture fanatic, because posole has always been one of my favorite dishes. A good bowl of posole combines thick, soft, pork, with dense hominy, and the crisp, raw onions that go on last, as a garnish. I've now topped that texture trio, by adding juicy waxworms to the mix.
Total: 1.5 hrs; Active: 30 mins; Serves 6
- 2 tablespoons oil; vegetable or extra-virgin olive
- 1 medium onion; chopped
- 2 pounds boneless pork shoulder or butt, cut into 1 inch pieces
- 1/2 pound of dried posole or 1 25 oz can (approx 4 cups) white hominy
- 4-6 cups water
- 2 cups beef, chicken, or vegetable stock (optional)
- 1 1/2 teaspoons dried oregano
- 5 tomatillos; husked and chopped
- 5 poblano peppers; seeds and veins removed
- 2 jalapeño peppers; seeds and veins removed
- 3/4 cup waxworms; quick boiled
- Salt; to taste
- Pepper; to taste
- 6 cloves garlic; chopped
- 1 tablespoon ground cumin
- 1/4 cup fresh cilantro; chopped (optional)
- 1 lemon; cut in wedges
1. If you have purchased dried posole, you will need to soak it overnight (or at least 8 hours), until it has become somewhat soft and doubled in size. If you will be using canned hominy, all you need to do is drain and rinse it.
2. In a very large 6-quart pot, sauté most of the onions over high heat until translucent. Reserve a small amount of onions for garnish, at the end. Add the pork, and brown it for about 2 minutes. Reduce heat to medium. Add most of the water or broth, reserving one cup for the next step, and the posole or hominy. The soup should be flavorful enough using just water to make pork broth, but you can optionally strengthen the flavor with a little bit of chicken, beef, or vegetable stock, in addition to the pork broth you are making. Bring it to a boil, then reduce heat to simmer. Add most (about 1 teaspoon) of the oregano and stir to mix, then cover. You only add most of the oregano here so you can reserve some oregano for garnish, at the end.
3. Roughly chop tomatillos, poblanos, jalapeños, and garlic, and put in a blender, with the cup of water or broth you set aside, and puree it all together. When it is smooth, add it all to the simmering pork mixture. Simmer together until pork is tender, about 1 hour.
4. While the soup is simmering, euthanize, and boil, and roast waxworms, if you haven't already. If you have raised your own waxworms, you will need to euthanize them in the freezer a day ahead of time, then boil for 3-5 minutes to kill any parasites, and drain. The easiest way to boil something small like waxworms is to bring water in a small pot to a rolling boil, then place waxworms in a fine mesh stainless steel strainer, and lower into boiling water for 3-5 minutes. Then, all you need to do it lift the strainer out of the boiling water, and rinse the waxworms, still in the strainer, with cool water. Set your waxworms aside.
5. When the pork is tender enough and the pozole is almost ready, add the waxworms and stir, to warm them up. add cumin, salt, and pepper, to taste, and simmer an additional 10 minutes until flavors are blended, but not so long that herbs lose their aromas. Waxworms are added last because if they are simmered too long they get chewy and small, but added at the end keeps them big, plump, and juicy. Garnish with fresh cilantro, chopped onions, oregano, and a lemon wedge, and serve.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!