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Posole Recipe

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This recipe for Posole, by , is from The Jeffus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, December 19, 2006


small beef roast
small port roast
1 large or 2 regular size cans of white hominy
1 large or 2 regular size cans of yellow hominy
2 medium to large onions
2 regular cans of sweet corn
Red chili peppers (the kind that you see strung together in swags or as wreaths
Salt to taste

Directions from Pepita:
"Clean and soak overnight about 1 c of (dried) posole corn and 1 c of (dried) chicos. Cover with water and cook, above a simmer but below a full boil, until tender. This will take about 3 to 4 hours in Houston. In separate pan, simmer meat and stock and stock - I use a small port roast and a piece of beef. Add a small onion coarsely chopped, to the meat when you start it. When all is done, you may separate the meat from any bone, if desired, before combining the two pots full. The chili is added last just before serving. The chili should be cleaned. Use rubber gloves, break off the stem end. I use kitchen shears to cut the end off, then to open the length of the chili. Wash in cold running water to get most of the seeds out, then soak for a short while before adding to the bubbling cauldron. The amount you add is certainly optional, and the dish is usually srved by adding one peper to each bowl, individually."

The way I do it is:
Cover a small beef roast and small port roast with water, with 2-3 inches of water above the meat. Add one or two coarsely chopped onions. Let the meat cook a few hours, like you would any meat soup, over a low heat.

Once the meat is almost falling apart, take it off the heat and remove any fat. Replace the meat in the broth. Drain the hominy and the sweet corn and add to the meat and broth. Bring to a simmer and cook for at least 45 minutes to 1 hour.

Clean the long red chiles and allow them to soak in cold water. Add them to the meat and corn mixture about 30 minutes before serving.

Add salt to taste.

Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
Jim's family always served this soup after midnight Mass. This recipe makes a really large pot of soup and is good on cold days. We use the shortcut method most of the time, but Pepita's soup is especially good.

We just put a small piece of the pepper in the bowl - not a whole one because we don't make the soup really hot. I generally put 6-8 large chiles in a large pot. Also, we salt generously - it makes a big difference.

You can use powdered red chile if you don't have the dried red chiles or if you want to just experiment with how hot you like the soup.

Sometimes I freeze 1/2 of the meat and broth in a freezer bag and use it later by just adding the corn and chiles.





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