Looking for a good recipe. Pork. Anyone got one?

My wife's aunt makes killer posole. Her family is from the Taos area.

Red chile, pork, hominy is all I know. Lol.

I'll ask about a recipe!

heck yeah I have a Pozole recipe. Make you slap your mama.

Lately, I have been adding more dried peppers. Some Arbol and some California to the Guajillo peppers. A richer taste, and brings some real heat.

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.

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

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

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

here is another recipe. Jane Butel's thoughts from one of her cook books. I made this until I worked up my own with the dried chilies.

I agree.

That second recipe, Sam, looks much closer to what I've usually had here in California.

Like menudo, most restaurants keep the hominy separate in the same broth for each order.

i never make any true pasole.
i'll make some bastardized sofkee
now and then during hunting season
that isn't too bad.

hominy
chicken stock
a few spoons of grits
chopped up cooked ham or spam
black pepper
a squirrel or a rabbit if
one is to be had
maybe a finely chopped carrot
celery fresh chopped or dried

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!

happy that it was to your satisfaction. The presentation looks great. I like the deeper color and more intense flavor that you get with using the dried chilies. Lighter color, and less flavor was my experience with the second recipe.

Didn't Domenico Modugno (covered by Dean Martin) sing that?
"Pozole oh oh Cantares oh oh oh oh ..."

That looks great, Steve!

It was! And it was again for last night's dinner!

Bumping this for reference. It's getting to be soup weather.

Waitress in southern roadside diner to yankee salesman after he ordered eggs.

"Hominy, Sir ? "

Yankee salesman: "Two"

I am making this for a camp out this weekend. Already prepared most of it. Will put it all together and heat/serve Saturday night,

Chile, pork and corn what kind of apostate can't like that.

what's hominy

Corn soaked in lye until it breaks the skin and swells to almost dime size.

A description, not a receipe. Screw the initial steps up, it'll kill ya.


Most buy it in a can.

Thats a bunch of crap.

Easy to lookup the process of nixtamalization.

especially if cooked in a commie DO, just get your final affairs in order

No its not a bunch of crap.

No offense to see intended here, but let me paint a picture.



Guys talking about hominy.
One says it corn soaked in lye.

Some one gets corn, soaks it in lye, then eats it.
Not good.

I just wanted to be sure that if someone wanted to try making it,
they would look for details, not follow my outline.

Met my Senorita wife and the only damn thing she could reliably make was posole. I loved it and ate it weekly back then. Now she is a kitchen wizard and makes delicious food daily, but my love of posole never fully returned...still will eat it on occasion.

Didn't Domenico Modugno sing about "Posole...whoa, ho, ho, ho, ho, Posole"?

dunno, can you hum it?

Bumping this up so it's inside the search 1 year limit. That and gonna make a patch of Sam's PAZOLE today.

still good stuff. I have that on my list to make for a big camp out in November. Double batch for that hungry crowd.

Making a batch now!

Wish we were. It’s 93 degrees here. Ready for some cool down.

Dont forget the Pata...

Bump again!

Another bump! On the stove.

Does anyone have a recipe for the German sour version of pozole? My grandmother use to make it but don't have the recipe.

I love posole

The senoras at work bring in posole. I love it.

Made a pot yesterday.

Chile Colorado (red chile sauce)

12 dried New Mexico or similar red chiles

2 cups water

3 cloves garlic, minced

2 tablespoons lard or vegetable oil

2 tablespoons flour

1 teaspoon salt, or to taste
1
Wash the chile pods, removing stems and seeds. Place the chile pods in a saucepan with the water and bring to a boil, then reduce the heat and simmer, uncovered, until the chile pods are very tender, at least 10 minutes. Remove from heat, and pour the chiles and water into a blender along with the garlic. Purée the mixture well, then strain into a bowl. Set aside.

2
In a frying pan heated over medium-high heat until hot, add the lard, then whisk in the flour and cook until the flour is a light brown. Stir in the puréed chiles and stir until thickened. Season with salt and bring the mixture to a boil, stirring constantly. Reduce the heat to a simmer and cook for 5 minutes to marry the flavors, adding additional water, if needed, to thin the sauce. Taste and adjust the seasoning if desired, then remove from heat and set aside until needed. The sauce will keep, covered and refrigerated, up to 1 week.

Red chile posole

2 tablespoons vegetable oil

2 pounds lean pork loin, cut into bite-sized pieces

1 tablespoon plus 2 teaspoons ground dried oregano, divided

1 ½ teaspoons ground cumin, or to taste

2 teaspoons garlic powder, or to taste

¼ cup flour

2 teaspoons salt, or to taste

3 (16 ounce) cans of white hominy, drained

1 ½ quarts water

Chopped onion, garnish

Whole oregano leaves, garnish

Lime wedges, garnish
1
In a wide, heavy-bottomed pot, heat the oil over medium heat. Add the pork pieces and cook, stirring frequently, until lightly browned and cooked through, 12 to 14 minutes. Strain the pork pieces from the pot and stir in 1 tablespoon of the ground oregano, cumin, garlic powder, flour and salt. Stir in the red chile sauce and bring to a simmer over low heat for a few minutes to marry the flavors. Remove from heat and set aside.

2
In a separate large pot, combine the hominy with the water and remaining 2 teaspoons oregano over high heat. Once the mixture comes to a boil, stir in the meat and chile sauce and reduce the heat to a gentle simmer. Cook for 30 minutes, stirring occasionally, to marry the flavors. Taste and adjust the seasoning and flavorings as desired, and thin with additional water if needed. This makes about 3 quarts posole. Serve garnished with chopped onion, oregano leaves and lime wedges.

That sounds great!

How much oregano and cumin?

I used about a tablespoon apiece. Basically a small mound in the palm of my hand. Adjust by taste.

Thanks for all sharing their great recipes! This stuff is addictive. I have been making it a different way every time since I first tried it probably 15 years ago. Great ideas are coming from these posts. I love to eat mine with Fritos tossed in.... but I am sure that is sacrilege! Good stuff, than kyou again for this thread!

Jerry Brummel (Rocky Mountain Lodge on the Conejos) used to hold a "Pot Luck" every Thursday.
His mother-in-law used to always make posole and ONLY the first few got any.

It is/was the best I have ever eaten. though I usually only got the pan drippings!

Marguerite could make a killer posole.

Now I have a craving for some. Will make another batch soon. That question about how much seasoning has only one answer, season to taste.