New Mexican Recipes - Posole

[ljplicease]

Background: hopefully this won't put you off, but I never made Posole until I moved to New York, and at the time I had this unexplained urge to have some, I was only vaguely aware of what it was. I looked it up on the Internet and found some good directions. I made some, and then I honed the recipe a little to my liking, made it again and served it to my friends. They seem to like it pretty well, and the recipe gets requested every now and then so I've decided to post it here so that I can point people to it.

• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• ½ teaspoon cloves
• ½ teaspoon Cayenne
• ½ teaspoon red chili powder
• 1½ pounds pork shoulder, or any other cut of pork
• 2 or 3 cups frozen, precooked posole or canned white or yellow hominy (this is what I use), drained and rinsed
• 5-10 pealed tomatoes (you can roast and peal them yourself, or just get them in a can), blended into a nice mush.
• green chilies
• Salt, as needed

Non-Vegetarian version: Start by putting the pork into a pot, and fill with water so that it covers the pork. Bring to a boil, cover and simmer for 20-30 minutes. Remove the Pork and put the broth that you made to the side. Cut the pork up into little bits.

Vegetarian Version: skip boiling the pork and use vegetable stock instead.

Put the olive oil in a fresh pot and heat for a couple of minutes. Add the onion and garlic, and let wilt. Add the black pepper, cumin, cloves, red chili powder and cayenne, and stir them up. Give the spices a few minutes to ripen. The mixture will all tend to ball up, but that is ok. Pour the pork broth into the pot, add the pork and add all remaining ingredients. Turn up the heat, bring to a boil, cover and simmer for about an hour.

If you put it in the fridge it lets all the flavors stew together and it usually tastes better the second day, so if I am having a party on Saturday, I usually make the Posole on Friday. The same general advice in my Green Chili Enchilada Sauce recipe about "amounts" and green chilies applies to this recipe.

Comments

[princeofsocks.livejournal.com]

"hey, this stuff's made in New York City!"
"NEW YORK CITY?!"
"Get a rope."

Thank you

[(Anonymous)]

Good morning, I have been looking for a good recipe for Posole, for my son and I found yours on the Internet. I have not tried it yet, however it sounds great. We are going to make it tonight.
Have a blessed week. Mrs Alaniz