|2 pounds||Dried hominy; or several large cans canned hominy (a combination of white and yellow)|
|1 pounds||Lean pork or beef stew meat (up to)|
|3 pounds||Fattier pork meat such as spareribs; or beef or lamb|
|1 pounds||Smoked pork shanks or hocks (optional)|
|1||Beef bouillon cube|
|1||Chicken bouillon cube|
|2||Heads garlic; unpeeled and unseparated; each cut in half crosswise (up to)|
|Oregano leaves; crumbled|
|1||Cabbage; thinly sliced|
|1||Bunch radishes; cut into julienne strips (up to)|
|3||Limes; cut into wedges|
|4 ounces||Bacon; or so, diced, cooked until crisp|
|1||Bunch cilantro; chopped|
|Salsa Verde con Pipian; see recipe|
|Salsa Roja; see recipe|
|Chopped fresh Jalapeno peppers|
Traditionally, you spoon the seasonings on top: mixtures such as green tomatillos pureed with pumpkin seeds, pureed soaked red ancho chiles, or smoky chipotles pounded with roasted tomatoes ... [read be creative with this...]
If using dried hominy, soak it in water to cover for eight hours or overnight. Drain. Place in a large pot with water to cover; simmer 2 to 3 hours, or so until tender. Taste as you go since some posole cooks quicker than others.
If using canned posole, simply open the cans and drain.
Combine the meats, bouillon cubes, garlic, onions, bay leaves, and water in a large pot. Bring to a boil, then reduce heat to a low simmer. Spoon off any scum that comes to the top. Cookj over low heat for about 2 hours, then add the chicken. Simmer for another 1½ to 2½ hours, or until the meats are very tender, the chicken tender but not falling apart, and the broth extremely flavorful.
About 30 minutes before the broth is ready, add the hominy.
Serve the posole in bowls; a few big spoonfuls of hominy, the rich broth, a chunk or two of the various meats. Have an array of condiments on the table for each diner to add to their bowl. Serves 8 to 10.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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