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Posole

1 1/2 pounds Country Ribs, diced
Tablespoon Bacon drippings
One onion, diced
One bell pepper, diced
4 or more diced garlic cloves
One small can (or more) diced green chilies
Two or three dried Sweet Guajillo Chilies. Diced, reconstituted in a cup of boiling water, run through the blender until puréed
Salt and black pepper to taste
Two 15 ounce cans Hominy
Tablespoon Chili Powder
Oregano
Cumin
One lime
One quart beef broth


Melt the bacon drippings, sauté the onion and bell pepper. Add in the dice pork, and brown. Season.
Add one cup broth, and cook until that reduces. Squeeze in the juice from the lime.
Add in the hominy, and the rest of the broth.
Add in the Guajillo chilies and liquid from the blender
Check seasoning
Cover, and simmer for several hours. The meat should be very tender.

Serve with chopped green onion, sour cream and tortillas

From my youth, just never did like hominy. Don't recall my siblings liking it much, either. Folks and extended family loved it.

I've had posole many times where regular corn was substituted for the hominy. Liked that and even made it that way a few times. Not traditional, I know.

Thanks Sam! I'm gonna give that a go this weekend.

POZOLE (SANTA FE SUPPER)

2 cans (1 lb. 13 oz. each) hominy, drained
About 3 qt. reg. strength chicken broth
2 1/2 lb. boned pork shoulder or butt (fat trimmed), cut into 1 1/2 inch chunks
1 med. size onion, chopped
8 cloves garlic, minced or pressed
2 tbsp. ground dry New Mexico or chiles, or chili powder
1/2 tsp. each dry oregano leaves and pepper
Roasted chilies or 1 can (7 oz.) diced green chilies
Salt
Sour cream and green onions (optional)

In a 5 to 6 quart pan, combine pork, onion, garlic, ground chilies, oregano, pepper and 1 cup broth. Bring to a boil, cover and simmer rapidly on medium heat for 30 minutes. Uncover pan; stir often on medium-high heat until broth evaporates meat is streaked with brown and drippings are richly browned. Add 1 cup broth and stir drippings free. Add hominy, 8 cups broth and roasted chilies.
Bring mixture to a boil, cover and simmer gently until pork is very tender when pierced, about 1 1/2 hours. Add salt, sour cream and green onions to taste. If made ahead, cool, then cover and chill up to 3 days.

Makes about 3 1/2 quarts, 6 to 8 servings.


ROASTED CHILIES:

Place 1 pound fresh poblano (also called pasilla) or chilies in a rimmed 10 x 15 inch pan. Broil 2 to 3 inches below heat until skins are charred, about 7 minutes. Turn chilies; broil until charred, about 4 minutes longer. Drape with foil and let cool. Pull off and discard skins, stems and seeds; rinse chilies and chop.

Greg, hominy as a stand alone dish is not to my liking, but in Posole, it really makes the dish.

Made it today. Followed the recipe pretty much to the tee with the exception of adding a bay leaf, one of the chilies was an ancho, added the hominy at about the last hour, put it on all in the slow cooker for most of the day, and served with cilanto along with the onions and sour cream.

It was a big hit! Thanks Sam!

Hominy seems to be another of those love, or hate foods, I like it, others don't?