Let's see, it was back in 1993,I think..........................sister and I, for some reason ,decided we were going on a what I have called a "thelma & louise" road trip. No we didn't kill anybody, get arrested or drive off a cliff........but we did drive a convertible and have a great time. Celebrating my nieces' 21st birthday in Las Vegas (that could be another blog fer sure)with Dad, & Mary as well, we left that group and continued on our adventure. The plan was to drive to Taos, New Mexico and return to Deb's home in the LA area, and that was gonna take 10 days or so. Suffice to say that the two of us driving a rented convertible driving around the southwest was probably the most fun I had had in a long time.
But this is to be about food and on that trip we ate some pretty great food. And on that very same trip was where I discovered Posole
Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth. Cilantro lots & lots of cilantro.
Husband is not fond of jalapeno so I have roasted anaheim peppers and add them. And to say something this good is better the next day it is definitely better the next day. Damn this is fine food IMHO!!!
I don't really have a recipe because what I have done is gleaned from a variety of recipes of Posole
2 lbs. pork shoulder
2 cloves garlic, peeled
fresh ground pepper
1 onion, chopped
2 cloves garlic, chopped
2 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional) roast a anaheims for a milder smokier flavor
Place the meat in a large saucepan and just cover with lightly salted water. 2 cloves of finely chopped peeled, oregano, fresh ground pepper. Bring to a boil over medium heat, skim the
foam that rises, reduce heat, cover and simmer for about 45 minutes. Remove meat and broth, reserving both.
Saute the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into small cubes or shred the pork which I find better and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional). I have also been known to add some fresh tomato salsa to the mix.
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional hour or so until the chilies and onions are well blended into the broth. Degrease the stew and serve in soup bowls.
This is quite yummy and well worth the effort to make.
All of the above ingredients and prep instructions are a basic guidline - if ya like more peppers or hominy add them.
This is just sooooo tasty served with warmed tortillas or a crusty bread, a corona or two, just don't forget the fresh cilantro.
So here it is 2006and sis and I are about to embark on another road trip in May............stay tuna'd!!!