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Posole Delicioso, Made My Way
Ready to eat ... yum!!
- My family and I have eaten many versions of posole and I have also made different versions but this is absolutely the best posole I have ever eaten.
I will try to keep the ingredient list simple and then suggest variations after:
- 1 pound cooked pork, shredded or cut into small pieces. This can be leftover loin or pork chops but I prefer using 'the other white meat' not miscellaneous cuts.
- 2 four ounce cans of whole green chilies (not jalapeno) ... personally I find that whole chilies have a better flavor than the diced ones in some recipes, although I use diced ones in many Mexican dishes. Using your spatula (turner) you can cut whole ones into smaller pieces.
- 1 small onion, grated or chopped finely and sauteed in hot oil. You can use large chunks and remove them before serving if you have someone that does not want to eat any onion.
- 1 teaspoon powdered garlic or two cloves
- 1-1/2 teaspoons ground chili -- this is pure chili without other spices added
- 1 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 3/4 teaspoon sea salt
- 2 chicken bullion cubes or 2 teaspoons chicken liquid concentrate
- 2 15-16 ounce cans of hominy, drained and rinsed. You can use either white or golden and the flavor is slightly different. Try each in different batches!!!. You won't regret it.
- 2 15-16 ounce cans of pinto beans, drained and rinsed
- 1/4 cup corn starch to thicken the broth
- 2 cups water
Saute the minced onion in oil ... use the pan you plan to make the posole in. Add the cooked pork, the water, and the green chilies ... continue cooking over low heat. Add all of the spices and bullion and simmer a few minutes. Add the pinto beans and hominy and continue to simmer. There should still be some liquid so mix 1/4 cup cornstarch with a cup of water and add to the kettle. Cook until the cornstarch is 'done'. The posole is now ready to serve. It can be eaten with warm flour tortillas or, if someone needs gluten free, corn chips work very well.
Other than halving the ingredients or adding a sprinkle of ground red pepper (pure), do not change the ingredients the first time you make the posole! Later on, you can substitute one can of rinsed and drained black beans for one can of pinto beans. You can try using only hominy but we prefer the flavor when beans are added. Some people may prefer it a bit spicier so more chili molido can be added. Just experiment.
Absolutely do not use ham, chicken, turkey, beef, lamb, or any meat except pork. It can be diced or shredded but must be pork for the most delicious posole.
Anecdote from my childhood
Growing up on the farm, there would be neighborhood events such as barn raisings. A huge black iron kettle (or two) would be set up over an outside fire. Each family would bring something for the pot. The hunters might bring a couple of rabbits or squirrels, maybe some chunks of venison, a wild turkey, or other game. People who raised hogs or beef would bring pieces of that. The meats would cook for the entire morning. Then, people would add home-made hominy, potatoes, corn, tomatoes, turnips ... the list goes on and on. My mother ate that chowder with a smile, being the kind and polite person that she was. I'm sure I whined or refused to eat it because my mother made the best chowder in the world and she always used the same ingredients in the same proportion!!!
- I hope you enjoy the posole. I will soon post a hub with another of my mother's vintage recipes from her bride's chest. This one will be a recipe for delicious gingerbread.