Wednesday, April 13, 2011

Posole





Posole or Pozole is a pork and hominy stew found in Mexico, southwestern USA, or as of last night...  the Wagner apartment. 

That's right, I had a taste of this deliciousness at my sister-in-law Maria's house, yes, the same Maria found here. And she got the recipe from a friend who got it from who knows where. And I switched it from an oven to a crockpot recipe, which I included below. It even got a 5/5 from Josh. :) So, with no further ado...

POSOLE

Serves 8-10, Total time: 2 hrs 30 min. (includes 1 hr 50 min. simmering time)
Serve with shredded romaine, chopped cilantro, sour cream, and chips or warmed tortillas. 
2 T. vegetable oil
2 onions, chopped
Salt
5 garlic cloves, minced
1 T. minced fresh oregano or 1 t. dried
1 T. chili powder
3 lbs. boneless country-style pork ribs, trimmed
1 (14.5 oz) can diced tomatoes (I used crushed tomatoes.)
5 c. chicken broth
3 (14 oz.) cans white or yellow hominy, rinsed (I bought a gi-normous can at Cub Foods.)
1 T. fresh lime juice
Pepper (I omitted this.)


Oven Version 
  1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and 1/2 t. salt and cook until softened, about 5 min. Stir in the garlic, oregano, and chili powder and cook until fragrant, about 30 sec. Add the pork ribs and coat with the spices. Cook until the meat is no longer pink, about 6 min.
  2. Stir in the tomatoes with their juice and the broth. Bring to a simmer, cover, and transfer the pot to the oven. Cook until the meat is tender, about 1 1/2 hours.
  3. Remove the pot from the oven and transfer the pork to a cutting board. Stir the hominy into the broth (be careful of the hot pot handles). Bring to a simmer on top of the stove and cook, uncovered, for 20 min., removing any fat that rises to the top.
  4. Meanwhile, when the meat is cool, shred it using your fingers, discarding all gristle, and season the stew with the lime juice and salt and pepper to taste.


Ruthie's Super-Easy Crockpot Version 
  1. Heat the oil in a large pan over medium-high. Add the onions and 1/2 t. salt and cook until softened, about 5 min. Stir in the garlic, oregano, and chili powder and cook until fragrant, about 30 sec. Add the pork ribs and coat with the spices. Cook until the meat is no longer pink, about 6 min.
  2. Transfer to a large crockpot. Stir in the tomatoes with their juice and the broth. Cook until meat is tender. (It's great to leave it on low overnight. In the morning let it cool and shred the pork, getting rid of the fat. Put it all in the fridge until dinner.)
  3. Remove the fat from the top and stir in the hominy. (At this point I freezer baggy what I know we won't eat. I can get several additional meals this way.) 
  4. Bring to a simmer on top of the stove. Serve with all the delicious toppings, especially cilantro and lime.


To Make Ahead

This stew can be cooled, covered, and refrigerated for up to 4 days or frozen for up to a month. Reheat over low heat, adding more water or broth to adjust the consistency, and season with additional lime juice before serving.


12 comments:

  1. Ruthie! I ate this last night too...with my host family in San Jose! They said I couldn´t leave Latin America without tryng Posole! How delicious :)

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  2. You'll have to come over and have some with us. Plus, I'm sure you have some delicious tips for me from your adventures!

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  3. Let it be marked that this was the beginning of hominy for us. Most recent experiment was successful: hominy in scrambled eggs. You can buy it in the gallon size cans if you feel the love.

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  4. Yum! I am going to try the crock pot version.

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  5. I didn't even try the oven since I avoid those things like the plague. Besides, I started it just before bed, and it went super fast. AND it had the day in the fridge to combine flavors and raise fat. :)

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  6. Oh man. It looks so good. Em and Felipe make this stuff, I think...

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  7. They do, Ellie, although talking to Emery, it's a different sort of recipe, involving chicken and guacamole, etc.

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  8. Aha :) I can't wait to try either recipe.

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  9. The pork is sooooo yummy... Josh and I've been talking about it since your house (Maria), and I finally got around to it. We've used it for 3 meals plus maybe 5 or so in the freezer! Just from one reciple.

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  10. I am always pleasantly surprised at the complexity of the flavors in the stew, especially how the lime works in to the flavoring.

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  11. Come to Botswana, it's a staple - they call it samp or setempe (after you stamp it to crack it before cooking). Se monate!

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  12. thanks for posting ruthie...I like finding recipes that other ppl think are great (weeds out the bad ones out there :)

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