Does anybody have a recipe for Posole? I had some in Durango last week and it was wonderful. I would like to try to make eit myself.
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Hoping for a reply. I love the pork and hominy type. Would like to try and make some myself. -
5 lbs. Pork shoulder
2 Large cans white hominy
10-12 Dried red chiles (Usually found in the Mexican isle. The more the spicier!)
1 clove garlic
Oregano
2 tbs. Olive oil
Salt
Fresh cracked black pepper
Preparation
Cut pork into bite sized pieces. Heat olive oil in large stock pot.
Sear pork and season with salt and black pepper. Add enough water to
cover the pork and simmer.
Slice open the dried chiles and remove all seeds and veins (It doesn’t
matter if they break into pieces). In a small pot, boil the chiles with
just enough water to cover. Once tender, about 10-15 min., put chiles
in blender, water and all, add one clove of garlic and 1 tsp oregano.
Blend until smooth consistency.
Add the chile paste to the simmering
pork. Then add the hominy, include the water from the can. If
necessary add water to desired consistency. Salt and pepper to taste.
Simmer until pork is tender and juicy and broth has thickened slightly.
Cooking Time: 1.5 hours +
Serving Suggestions
Chopped onion and cabbage can be added when serving the dish. Also, lemon
slices and tostadas are often served.Comment
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