Thursday, March 10, 2011


On my current quest of trying unfamiliar but traditional mexican fare, I started researching, that would be googling for me, posole recipes.  If you are not familiar with this, it sounds like you are saying ole with a poso in front of it.  This is a pork and hominy stew that can be red or green depending on whether you use dried chiles or tomatillos.  I decided to try the red version first.  Hominy is a type of corn which is also used to make grits.  I've never used hominy before but fortunately you can get it canned in the Latino food section so it is very accessible and easy to try.  My recipe is my own version of picking the things I liked out of the recipes I reviewed.  Toppings varied as well from sliced radishes, shredded cabbage or lettuce, sour cream, and crunchy tortilla strips.  We tried a little shredded lettuce and crushed tortilla chips.  I think the sour cream and radishes would be nice to try next time.

I used a chipotle pepper in my posole and I have a tip for you about them.  A chipotle pepper is a smoked jalepeno that is canned in a tomato sauce called adobo sauce.  You can buy a small can that has about 6 or 8 peppers in a can.  To cut down on the heat of the pepper, you can cut it open and scrap out the seeds,  which is what I did and the heat was just right for my family.  I then took an ice cube tray and seperated the pepper with a little of the sauce, one in each well, and froze them.  Once they were frozen I popped them into a freezer bag.  Now the next time I cook chili or even taco meat, I can thaw out a pepper to add to it.  Chipotles add a very nice smoky taste and well worth the additon.

2lb pork roast, cubed in big chunks
1/2 onion diced
1t salt
1/2t pepper
1t garlic powder
1t dried oregano
2t chili powder
1 chipotle pepper (to reduce heat remove seeds)
29oz can hominy corn, drained and rinsed
toppings: sliced radishes, shredded lettuce or cabbage, crispy tortilla strips, sour cream

Add onions,salt, pepper, garlic powder, and oregano to pork in a large pot.  Add water just to cover pork, bring to a boil and simmer for 1 1/2 - 2 hrs until meat is very tender.  With some of the cooking liquid puree the chipotle pepper in a blender and add back to the pot.  Add chili powder and hominy and simmer for 30 mins.  Serve with toppings.

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