Posole #3

8 Servings

Ingredients

Quantity Ingredient
1 -(up to)
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)
3 Onions
3 Bay leaves
1 gallon Water
1 Chicken
1 Onion; chopped
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

Directions

CONDIMENTS

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.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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