Recipe: Joey's parentals' recipe for posole and pork.
from "The Feast of Santa Fe" by Huntley Dent
First make stewed pork and then use the pork and the broth it cooked in for the soup.
For the pork: The recipe calls for whole cloves, whole cumin seeds, and whole peppercorns. I've also done this with ground spices.
About a pound of pork - a pork chop or 2 is an easy way to buy this. The recipe in the book calls for 1.5 lbs Pork Shoulder which seems like more meat than I like in posole
1 small onion, peeled, cut in half
2 cloves garlic, peeled, left whole
2 whole cloves or 1/4 tsp ground cloves
1/2 tsp whole cumin seed or 1/4 tsp ground cumin
1/4 tsp oregano
5 whole peppercorns or 1/4 tsp black pepper
Cut off any excess fat from the meat and place it in a saucepan, barely cover with water, add the remaining ingredients. Bring to a boil over medium heat, skim off any foam that forms, and cover the pan. Reduce the heat and simmer for 20 minutes for pork chops up to an inch or so thick, or 40 minutes if the pieces of pork are thick. Turn off the heat and let cool a bit. Remove the meat and cut into cubes. Strain the broth, save it for the soup.
For the soup: I usually use white canned hominy. This is found on the upper shelves of the canned vegetable aisle in the store, where they keep weird veggies.
1 onion, chopped
2 cloves garlic, peeled and chopped fine
2 Tbsp oil or lard (!)
1/2 tsp each black pepper, cumin, cloves, and cayenne (red pepper)
2-3 cups hominy (canned), yellow or white, drained
3-5 cups pork broth. Add more beef or chicken broth if needed.
1/2 to 1 cup canned chopped green chiles - found in the Mexican foods section. Get mild or medium hotness.
Saute onion and garlic in the oil until they wilt and begin to brown. Add the spices, stir for a minute, then stir in the pork, posole or hominy (without its liquid), pork broth, and green chiles. Cook at a simmer, covered, for 45 to 60 minutes. The meat and hominy should be tender and the chiles and onions well amalgamated into the broth. You can continue to cook it for another 60 minutes if desired. Taste for salt, and serve.
First make stewed pork and then use the pork and the broth it cooked in for the soup.
For the pork: The recipe calls for whole cloves, whole cumin seeds, and whole peppercorns. I've also done this with ground spices.
About a pound of pork - a pork chop or 2 is an easy way to buy this. The recipe in the book calls for 1.5 lbs Pork Shoulder which seems like more meat than I like in posole
1 small onion, peeled, cut in half
2 cloves garlic, peeled, left whole
2 whole cloves or 1/4 tsp ground cloves
1/2 tsp whole cumin seed or 1/4 tsp ground cumin
1/4 tsp oregano
5 whole peppercorns or 1/4 tsp black pepper
Cut off any excess fat from the meat and place it in a saucepan, barely cover with water, add the remaining ingredients. Bring to a boil over medium heat, skim off any foam that forms, and cover the pan. Reduce the heat and simmer for 20 minutes for pork chops up to an inch or so thick, or 40 minutes if the pieces of pork are thick. Turn off the heat and let cool a bit. Remove the meat and cut into cubes. Strain the broth, save it for the soup.
For the soup: I usually use white canned hominy. This is found on the upper shelves of the canned vegetable aisle in the store, where they keep weird veggies.
1 onion, chopped
2 cloves garlic, peeled and chopped fine
2 Tbsp oil or lard (!)
1/2 tsp each black pepper, cumin, cloves, and cayenne (red pepper)
2-3 cups hominy (canned), yellow or white, drained
3-5 cups pork broth. Add more beef or chicken broth if needed.
1/2 to 1 cup canned chopped green chiles - found in the Mexican foods section. Get mild or medium hotness.
Saute onion and garlic in the oil until they wilt and begin to brown. Add the spices, stir for a minute, then stir in the pork, posole or hominy (without its liquid), pork broth, and green chiles. Cook at a simmer, covered, for 45 to 60 minutes. The meat and hominy should be tender and the chiles and onions well amalgamated into the broth. You can continue to cook it for another 60 minutes if desired. Taste for salt, and serve.