**DONOTDELETE**
12-20-2001, 03:47 PM
Posole is a thick, hearty soup traditionally served in Mexico during Christmas... much like we eat Turkey or Ham. It is basically meat cooked until it is falling off the bone tender. It is wonderful! AND, there lots of versions!
POSOLE: (Serves 6-8 people)
2-5 lb lean pork roast
1 chicken, cut
3 onions, chopped
4-6 cloves garlic, chopped
3 T oregano
4 14 oz cans whole yellow hominy
2 small cans chopped green chili peppers
S & P to taste
In a large pot/kettle, add pork & chicken. Cover with about 4 qt water. Add garlic & salt & pepper. Boil, then simmer until meat is tender. Remove meat & cut into large cubes. Set meat aside in baking dish, add small amount of broth to keep meat moist. Cover with foil.
Bring broth to boil again & add hominy & green chili peppers. Simmer 20 minutes. Add meat, & warm.
1/4 C dry oregano: crush between palms by grinding... add into pozole right before serving.
Each serving accompanied by:
quartered slice of lime (requires about 4 limes)
1/8 wedge of avocado
Rings of red onion
Salsa picante
shredded lettuce
tortilla chips
*Can use dried red chiles, such as ancho or guajillo, or any large variety type. First slightly char in oven, then soak in 1 cup of hot water. Then, remove stems & seeds & puree in blender with the water.
POSOLE: (Serves 6-8 people)
2-5 lb lean pork roast
1 chicken, cut
3 onions, chopped
4-6 cloves garlic, chopped
3 T oregano
4 14 oz cans whole yellow hominy
2 small cans chopped green chili peppers
S & P to taste
In a large pot/kettle, add pork & chicken. Cover with about 4 qt water. Add garlic & salt & pepper. Boil, then simmer until meat is tender. Remove meat & cut into large cubes. Set meat aside in baking dish, add small amount of broth to keep meat moist. Cover with foil.
Bring broth to boil again & add hominy & green chili peppers. Simmer 20 minutes. Add meat, & warm.
1/4 C dry oregano: crush between palms by grinding... add into pozole right before serving.
Each serving accompanied by:
quartered slice of lime (requires about 4 limes)
1/8 wedge of avocado
Rings of red onion
Salsa picante
shredded lettuce
tortilla chips
*Can use dried red chiles, such as ancho or guajillo, or any large variety type. First slightly char in oven, then soak in 1 cup of hot water. Then, remove stems & seeds & puree in blender with the water.