thriftqueen
Sep 13, 2006, 10:02 AM
Post #10 of 13
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Being from NM I have several different recipes for Posole. The one I follow is:
Cook 1# of posole corn that has been well rinsed, in 10 cups of water until tender.
Brown lightly, 2# of cubed pork steak or roast and cook in small amount of water until it shreds easily.
Add meat, 2 TBS salt**, 1 medium chopped onion, 2 minced garlic cloves, pinch of oregano, 1 tsp whole comino seeds, 3 to 5 dried, crumbled red chile pods, to the posole and cook half hour longer. Add more seasonings to taste or water if needed. **If using canned hominy, use less salt.
Posole is a very forgiving stew and you can ad-lib amounts. As for using canned hominy, it works very well, as a matter of fact I don't care for the taste of the packaged posole corn in Mexico so I began to use the canned hominy and found it works just as well and saves time also. I do not drain the water off the canned corn as I think it enhances the flavor of the posole.
Many years ago while living in NM I was taught to make posole by a Spanish friend. Her secret to good posole was to cook a small amount of pork skin in a sauce pan, when it was falling apart tender it was put in a blender with some of the water and liquified then poured into the posole. That serves the same purpose as the pig feet would. Over the years I have followed that and my New Mexican friends always complemented my posole as saying it was better than any made by a Mexican. LOL, that is the ultimate compliment in NM.
I recently spent 10 days with a Mexican family in Guadalajara. One day we were invited to a family member's casa and there we were served a wonderful posole prepared with chicken, including the feet floating around in the broth. It was delicious and I have since prepared it for friends here at home and they loved it.
(This post was edited by thriftqueen on Sep 13, 2006, 10:08 AM)
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