I somehow misplaced my original recipe for Posole, have tried the memory trick but it never has the zing it had the first time. This recipe was given to me by a lady who lived for some years on an Indian reservation in Arizona. I’ve tried to use the posole corn from a can and that was a mistake. I still find the dried corn in grocery stores who cater to Native American/Mexican foods. Also, the crockpot is the best way to prepare this great healthy dish. I use a pork shoulder roast or porkchops. Make it today, eat it tomorrow. I’ve tried different sides and nothing beats Fritoes Dippers or skillet fried cornbread. I still need a good salad like avocado on a bed of lettuce and desert has to be pecan pie. Margaritas are great but I’m partial to Corona beer.
I’m open to suggestions for the right recipe! My friend had told me that Posole was a traditional New Years Day dinner. I know it’s short notice but it would be nice to try anyway.
You can try this one:
12 dried long red chili
10 lbs. Boned pork roast cut into 1" cubes
1/2 head of garlic peeled and chopped
A large pinch of Mexican oregano
1/2 of a large onion, chopped
Large can hominy
Break open the chilies and remove the seeds and veins. Put the chilies to cook in a medium sized pot. Cover with fresh water and gently boil until chilies are very soft. Let the mixture cool and using a favorite method, blend the chili and the water to make a paste and strain.
Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat is soft, add the chili and hominy and cook for 15 to 20 minutes until the mixture is boiling nicely.
To serve, ladle the posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, oregano, chopped onion, and fresh corn tortillas. Besides these side dishes, posole is usually served with sodas or cervezas.
Here is one from Emeril Lagasse.
Recipe courtesy Emeril Lagasse
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 to 8 servings
User Rating: ￼
2 tablespoons olive oil
4 pounds pork shoulder
Essence, recipe follows
2 cups chopped onions
2 cups peeled, seeded, and chopped plum tomatoes
2 tablespoons minced garlic
Pinch of crushed red pepper flakes
Pinch of cumin
4 quarts pork stock
2 pound fresh hominy
1/4 cup chopped fresh cilantro
Salt and pepper
1/2 cup chiffonade green leaf lettuce
1/4 cup julienned radish
1/2 cup julienned onions
1/2 cup grated Monterey Jack cheese
1/4 cup chiffonade fresh cilantro
In a large sauce pan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes on each side. Add the onions and continue cooking for 2 minutes. Stir in the tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes. Add the hominy and cook for 30 minutes or until the meat is tender, registers at 160 degrees on a meat thermometer, and the stew thickens. Stir in the cilantro. Spoon the soup into individual bowls and garnish each soup with the lettuce, radish, onions, cheese and chiffonade of cilantro.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Episode#: EM1A27 Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Did you mean 1 pound of pork or 10 pounds? Sounds good on a cold day like today!
12 long chilies and 1 pound of meat would be far too spicy hot; it’s 10 pounds of meat.