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Richard in Cincy

Rec: Quick Posole

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Joined: Dec 12, 2005

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Posted to Thread #2539 at 3:50 pm on Jul 6, 2006

This is a quick and easy version of posole that I use when getting rid of large amounts of roast pork (like tonight, I have 6 lbs. left over after the weekend and numerous left over dinners and sandwiches. Got to turn it into something else!).

Quick Posole

3 Tbsp lard or oil
1 white onion, chopped
4 cloves garlic, minced
1 tsp black pepper
1 tsp ground cumin
1 tsp mexican oregano
2 tbls ground New Mexican chili (see note below)
1/4 tsp ground cloves
1/2 tsp ground cayenne pepper (optional)
1 1/2 lbs roasted pork cubed
4 cups chicken broth
1 cup chopped green chile
3 cups cooked posole or 3 cups canned hominy


Heat lard and saute onion until it turns golden. Add the garlic, black pepper, cumin, cloves, and cayenne, stir and cook briefly to toast the chilies. Add the pork, cooked posole (or hominy), broth, green chile, and New Mexican chilies. Cover, simmer at 1 hour.

Serve with finely shredded cabbage, thinly sliced radishes, diced white onion (rinse in water to remove some of the bite), picante sauce, lime wedges, and corn tortillas. Garnish posole as desired.

Note: if using whole dried NM chilies: toast in cast iron skillet, don't burn. Remove seeds and stems. Put in blender with enough boiling water to cover. Let sit until water is warm. Process into a puree. Strain into pot through a wire mesh strainer to remove the bits of skin.


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