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Thread: Posole - another soup

  1. #1
    Join Date
    Oct 2006
    Location
    somewhere east of Queen Creek, AZ - South East of Phoenix
    Posts
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    Posole - another soup

    I fixed this as one of the dishes for the tour 2010 group last year, Bill Satko liked it so much he had 3 helpings and asked for the recipe. I learned how to make this dish from some Ladies who were from Guadalajara Mexico. The Posole coming from that region of Mexico is renowned throughout Mexico.
    Ingredients:

    3 -4 lbs pork shoulder
    1 #10 can of hominy
    Optional 2 small can hominy
    1 32 oz container of Chicken broth
    2 10 can Chicken broth
    2 medium onions
    3-4 cloves Garlic
    1 small can of chilis (I use ancho chilis in an adobo sauce, found in the ethnic section of most stores)
    1 small can tomato past
    1 tsp Cumin
    1 tsp Chili powder
    Salt
    1 bunch cilantro
    2 limes

    Dice both onions
    divide onions 1 1/2 and 1/2
    In a large pot sweat the 1 1/2 onions.
    While the onions are sweating cut up the pork shoulder into 1" cubes.
    Once the onions are translucent add the meat, garlic, cumin and chili powder.
    stir together until the meats turn color.
    Add chicken broth and tomato paste.
    place Chili in a blender and blend until they turn into a paste
    Add chili past
    and stir, cook on low until meat is done.
    Cut the limes into wedges
    cut the stems off the cilantro and chop up the leaves
    Now when the broth is meat is cooked rinse the hominy and add to the broth
    allow to cook on low for at least another hour.
    Taste and add salt and chili powder to taste.
    Put limes, chopped onion and cilantro in small bowl.
    serve the soup with the cilantro, onions and cilantro on the side for the individual to use as desired.
    Last edited by Don Baer; 05-16-2011 at 10:27 PM.
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
    The Pessimist complains about the wind; The Optimist expects it to change;The Realist adjusts the sails.~ William Arthur Ward

  2. #2
    Join Date
    Oct 2006
    Location
    ABQ NM
    Posts
    30,008
    Good stuff, but using canned hominy is cheating.

    http://newmexicanconnection.com/newmexicodryposole.aspx

    And cilantro? You from California, or what? Ain't no cilantro in real posole. (Sorry, I grew up eating the traditional Northern New Mexico version...I know there are many others.)
    When the going gets weird, the weird turn pro. - Hunter S. Thompson
    When the weird get going, they start their own forum. - Vaughn McMillan

    workingwoods.com

  3. #3
    Join Date
    Oct 2006
    Location
    somewhere east of Queen Creek, AZ - South East of Phoenix
    Posts
    8,529
    The Cilantro, onions and limes are only added if the person want em, I personaly don't use it, it is the way that the Mexicans serve it. Also fresh Corn tortillas on the side.
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
    The Pessimist complains about the wind; The Optimist expects it to change;The Realist adjusts the sails.~ William Arthur Ward

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