A good day for Posole - 24hourcampfire

I have had a craving for a pot of Posole lately. I dug up my old recipe, tweaked it a bit, and made a batch.
Topped with sour cream and chopped green onions, served with an ice cold beer and some flour tortillas.
As Alton Brown would say, that's Good EATS!!

Quote

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 pur�ed
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, saut� 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

Posole is always good stuff. I need to make a batch ...maybe this weekend.

the bit of lime juice gives it a nice little kick.

I like to add a little fresh cilantro.

Originally Posted by eh76

I like to add a LOT of fresh cilantro.

Fixed it for you.

I love the stuff.
Pretty hard to screw it up too.

Is there any substitute for the Sweet Guajillo Chilies??

Hard to find around here.

L.W.

y'all don't have any Mexicans in Idaho? All their stores stock 'em.

Any mild, dried chili will work though. What you are looking for is the deep red color, and some flavor.
I find they work best to cut them up small, put them in a cup of water in a small sauce pan, and bring to a boil. Boil for a minute or so, then cool to room temp in then pan.
The blender turns them into a thin puree.

Damn, that looks good.

Thanks, Mannlicher. I'll see if I can find a Mexican food store and check out their chili supplies.

L.W.

Originally Posted by Mannlicher

I have had a craving for a pot of Posole lately. I dug up my old recipe, tweaked it a bit, and made a batch.

Sam,Your pic gave me the warm fuzzies. I've never heard of Sweet Guajillo Chilies but after a search they sound wonderful for soups and stews.

Just bought a few packs of seeds for my 30ish or so 5 gallon bucket container garden on our raised deck.(screw da deer)

Won't be able to critique your recipe till after the fall harvest buddy.

You owe me $9.00 for the seeds and I won't charge you for my labor.

Denny.

Denny, I remain in your debt. Thanks buddy.