richard-in-cincy
Well-known member
I was sitting out on the patio listening to the acorns falling out of my neighbors great oak tree, shaken loose by the squirrels cavorting from limb to limb and knew that summer is going to sleep. It's time for the rich autumnal stews and roasts. And to start, here is a favorite fall treat at our house:
Posole
1 large onion chopped
1 head garlic, peeled and chopped
2 tbls. lard
1 tsp. black pepper
1/2 tsp. each of cumin, cloves, and cayenne
2 lbs. cooked pork shoulder (or Kalua Pig)
2 cups blue corn posole reconstitued (soak the dried posole in water overnight, or use white corn, or 3 cups of canned hominy)
1 quart rich broth, heavy on the pork
1 cup chopped green chilies (Anaheims, Serranos, and Jalapenos after your own taste)
Salt as needed
Soak the dried posole overnight. Bring to a simmer and cook for an hour the next day.
Saute the onions and garlic in the lard until they just begin to brown.
Add the spices, stir for a minute or so. Then add the pork, posole or canned hominy without the liquid, broth, and green chilies. Cover and cook at a simmer for 1 hour. Meat and posole should be tender after this cooking, if not, simmer until it is. There should be a generous amount of broth in the stew, so add more broth if needed.
Check for seasonings and serve the posole with these garnishes, served in bowls at the table, each person garnishes as desired:
salsa (cooked red and green)
finely shredded cabbage
thinly sliced radishes
chunks of avocado
chopped tomato
lime wedges
diced white onion (soaked and rinsed in hot water to remove the bitterness)
shredded Monterey Jack cheese
strips of sauteed corn tortillas
Go Bucks. Beat the 'Horns.
Posole
1 large onion chopped
1 head garlic, peeled and chopped
2 tbls. lard
1 tsp. black pepper
1/2 tsp. each of cumin, cloves, and cayenne
2 lbs. cooked pork shoulder (or Kalua Pig)
2 cups blue corn posole reconstitued (soak the dried posole in water overnight, or use white corn, or 3 cups of canned hominy)
1 quart rich broth, heavy on the pork
1 cup chopped green chilies (Anaheims, Serranos, and Jalapenos after your own taste)
Salt as needed
Soak the dried posole overnight. Bring to a simmer and cook for an hour the next day.
Saute the onions and garlic in the lard until they just begin to brown.
Add the spices, stir for a minute or so. Then add the pork, posole or canned hominy without the liquid, broth, and green chilies. Cover and cook at a simmer for 1 hour. Meat and posole should be tender after this cooking, if not, simmer until it is. There should be a generous amount of broth in the stew, so add more broth if needed.
Check for seasonings and serve the posole with these garnishes, served in bowls at the table, each person garnishes as desired:
salsa (cooked red and green)
finely shredded cabbage
thinly sliced radishes
chunks of avocado
chopped tomato
lime wedges
diced white onion (soaked and rinsed in hot water to remove the bitterness)
shredded Monterey Jack cheese
strips of sauteed corn tortillas
Go Bucks. Beat the 'Horns.