Thursday, January 7, 2010

Looking for best posole recipe?

Do you make the world's greatest posole? I would love to have the recipe!Looking for best posole recipe?
my best Posole recipe!!





6 Servings


PREP TIME: 30 min


COOK TIME: 2 hr


This dish is even better when served the next day.


2 pounds pork shoulder, cut into 1-inch chunks


1 teaspoon salt


Freshly ground pepper


1 teaspoon ground cumin


1 teaspoon dried oregano, plus more for garnish


1 to 2 tablespoons canned chipotle chiles in adobo


sauce pur茅ed with 4 tablespoons water


Two 30-ounce cans hominy


1 bay leaf


2 medium onions, 1 finely chopped, 1 diced


2 large garlic cloves, chopped


1 bunch of cilantro, stemmed, plus 2 tablespoons chopped


6 radishes, thinly sliced


1 large or 2 small ripe Hass avocados, diced


2 limes, cut into wedges


Corn tortillas, warmed in the oven





1. In a large, heavy saucepan or enameled cast-iron casserole, combine the pork, salt, pepper, cumin, oregano and chipotle puree (to control the spiciness, start with 1 tablespoon; you can always add more later). Add the liquid from the canned hominy along with the bay leaf and enough water to just cover the meat (about 2 cups). Bring the soup to a boil and skim off any foam that comes to the surface. Reduce the heat, add the finely chopped onion and cook the soup, covered, at a low simmer for 1 hour.


2. Add the hominy to the soup, turn the heat up a little and cook, uncovered, at moderately low heat until the pork is tender and the liquid has thickened slightly but is still soupy, about 50 minutes. (Posole is typically eaten with a spoon. If the soup becomes too thick, you can add water to recover that delicious broth.) Ten minutes before the soup is done, stir in the chopped garlic. Before serving, add the chopped cilantro.


3. Assemble dishes of cilantro leaves, diced onion, dried oregano, sliced radishes and diced avocado; let guests garnish their own steaming bowls of posole. Serve with the lime wedges (for squeezing over the posole) and the warm tortillas on the side.





try it and good luck!Looking for best posole recipe?
Posole is about the easiest soup you make. When I was a teen the Mexican lady down the street always brought us some with Tamales on Christmas Eve.


She used pork neck bones but any pork bones with some meat would work.


3 Lb. neck bones,


4 dried New Mexico Chilis ( 3 Ancho is ok )


1 med. onion. cubed


Place all three in a large pot and cover with cold water. Bring to a boil. Reduce heat and simmer. About 3 hours or when meat is falling of the bone.


Remove bones and strain.


She used canned Hominy.


Add 3 large cans hominy, drained. Salt to taste.


Serve with finely shredded cabbage.and onions.


Some people serve with shredded lettuce. I know some people like sour cream with it too but I don't
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