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Posole Recipe

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This recipe for Posole, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Bilan Albuquerque, New Mexico
Added: Tuesday, August 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs frozen hominy (posole)
1 3-4 lb pork shoulder
1 lb fresh pigs feet (optional)
1 tsp salt
1 tsp oregano
2 qts water
8 pods of dried red chile (6"), or use chili powder
1 large onion
3 cloves of garlic

Directions:
Directions:
Place posole in very large pot, add 3 qts water and 1 3-4 lb pork shoulder, pigs feet, whole red chili pods, 1 oregano. Cook for an hour or two. When hominy is expanded and soft but not mushy, add onions and garlic and continue cooking for 10-20 min. Keep plenty of water in the pot. Stir just enough to keep bottom from sticking. Over stirring will make the final product thick. A nice red broth is good. Remove meat and cut in half to see if it is cooked thru, but still pink. When tender remove and let cool slightly; cut into small pieces, discarding some excess fat. Remove pigs feet carefully so that small bones don't get left in posole. Remove whole chilies carefully with large spoon. Cool and then scrap soft inside out of them with a spoon and return to broth. Discard outer skin and stems. (Don't rub your eyes after handling the chile. Can take more than one washing.) Put cubed meat back in near end of cooking. Serves: 12 Prep:

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
too long
Personal Notes:
Personal Notes:
This dish is a great on the first cold days, and always served at Christmas and New Years in New Mexico. Serve with salad, flour tortillas. To save time, use chili powder and pre-chopped meat cooked as long as the hominy. Put the garlic in later if you want flavor in the posole instead of the room. I have used pork steak.

 

 

 

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