Another recipe from Thyme for Delicious Dishes - Personal Chef Service

http://zuppas-on.blogspot.com/  

 

Posole I Love... Years ago when I first moved to Phoenix in the late 80's I met a women Lucy who's mom made Posole a few times a month. That was the begining of my love for Posole.

After many years I've  learned to make green, a chilli Verde Posole, red Posole, Veterinarian Posole out of root veggies and I love a chicken Posole.

 My 1st thoughts about Posole was, WHAT was it? Was it a Soup a Stew, What was it?  Hominy... what's hominy, hominy is corn, what.... I never heard of pork soup after all I came from Erie PA .. Italian Food.....NO Mexican food when I lived there in the late 70 early 80's. I only knew  Italian Wedding Soup, Minestrone, Stracciatella... and lots of pasta dishes...

Posole is a dish I do Love now.

nixtamalized cacahuazintle corn, a variety of corn with large, tough kernels. - See more at: http://whatscookingmexico.com/2012/03/08/pozole-and-mexico-citys-best-kept-secret/#sthash.ozL8Ch44.Afowmxed.dpuf

A PORK Soup topped with raw cabbage, radish, lime,  & onion.  I have been making since the 80's . The garnish add the perfect crunch to the soup a must have.  I have also had Posole topped with tortilla strips, crumbled queso fresco or feta, toasted dried Mexican oregano.

Pozole is made with nixtamalized cacahuazintle corn variety of corn with large, tough kernels. The kernels are pre-cooked in an alkaline solution that makes them lose their outer layer and softens them. This process makes the solution foamy, hence its Nahuatl name, and when boiled, the kernels open like flowers.  Hominy (What IS) fluffed and softened corn.... 

Ingredients:

• 4 quarts of water or broth
• 3-4 pounds pork shoulder Cubed or sliced. I love using the shoulder with the rind on it
• 3 cans Hominy - rinsed
• 1 white onion cut in quarts
• 3 celery ribs
• 2 fresh green chili chopped & cleaned
• 1 jalapeno, seeded, and finely diced
• 10 large garlic cloves
• zest of 1 orange 
• Salt to taste

 RED Sauce - Put in the Blender

• 5 Ancho& 5 Guajillo pepper cleaned, seeded & deveined
• 6 Garlic cloves
• 1 medium white onion coarsely chopped
• 2 Tablespoon vegetable or canola oil
• 1/2 teaspoon dry Mexican oregano
• 1 teaspoon cumin
• 1/4 teaspoon ground cloves (optional)
• salt to taste

For the Garnish:

• 1 Head of lettuce finely shredded
• 1 1/2 cup of onions, finely chopped
• 1 1/2 cup of radishes sliced 
• Mexican oregano
•  Tostadas
• Limes, cut in wedges
• Avocado chopped
• One bunch cilantro, chopped

Heat oil and brown the pork, saute onion, green chilli, celery & garlic in a dutch oven or a pot. Add the water or broth and simmer for 45minuts to an hour.

For the red sauce. Place cleaned Ancho & Guajillo dried pepper cleaned in blender with  6 Garlic cloves, 1/2 medium white onion coarsely chopped, oregano, cumin , olive oil and clove. Add 2-3 cups of broth if veggies are in it , no big deal and process to smooth.. NO MEAT just broth. process red chilli sauce till smooth then return to pot.  

ADD hominy in the pot...... then simmer red chilli sauce  additional 1 hr. /2hrs.  Add a little beef, chicken broth or water to thin out if necessary The last 1/2 hr. or so grate fresh orange zest and add oregano. 

DONT forget the salt, this soup does need salt due to the hominy.. 

Call Linda 602.391.8246