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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Posole Recipe

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This recipe for Posole, by , is from TEN 2 TEN Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vicky Ramirez

Category:
Category:

Ingredients:  
Ingredients:  
6lbs 9oz Hominy (Faraon Brand preferably, Teasdale second choice or Juanita’s)
4 lbs of Pork Shoulder (Paleta de Puerco sin hueso y gordo)
5 Cups or so Chile California/Dried Chile (fill Blender to the top)
4-5 cloves of Garlic/Ajo
1 teaspoon Oregano
Salt

Directions:
Directions:
Meat

Rinse the meat thoroughly. Put meat plus water (1/2 to ¾ full pot) to boil at medium heat in large pot. Let it simmer, removing the white espuma (froth). Once it starts to boil and the espuma (froth) subsides add 2 tablespoons of salt and 2 garlic cloves. Total cook time is 1 ½ hours. Add the hominy to the pot (remember to rinse it when you take it out of the can) and let boil for another 10 minutes or so. Add Oregano 1 pinch (1 teaspoon approximately).

Chile

4 cups of water, 1 tablespoon of salt, add a Blender full of Chile California (remove top, seeds (if you like), and rinse before adding to the Blender). Blend well. Pour mixture into strainer (cuelalo) and add to pot. Add water to Chile mix if needed (if too espeso (thick)—add ½ cup to 1 cup of water). Let boil for another 7-10 minutes. Check to see if you need to add salt.


Garnishes

Limon (lemon)
Repollo (cabbage)
Rabanos (radish)
Cebolla (onion)
Tostadas


Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 1/2 to 3 hours

 

 

 

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