POSOLE
"This makes a great meal served with diced avocados, chopped green onions, cream cheese cut in tiny squares and corn tortillas cut into thin strips and fried."
FIRST DAY:
1 (3 pound) pork loin, trimmed of fat, cut into chunks
1 (2 1/2 pound) chicken, cut up
3 cups chicken stock
1 onion, sliced
2 cloves garlic, minced
1/2 teaspoon dried oregano
Salt
In large pot, place above ingredients and add additional liquid to cover meats, if needed. Bring to a boil. Lower heat and simmer 1 hour and 15 minutes, or until meats are tender. Remove meats. Strain stock. Chill meats and stock overnight.
The next day, remove fat from cold stock, reserving stock. Cut pork and chicken meat into 1/2-inch cubes. Keep meats separated.
SECOND DAY:
2 onions, chopped
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons chili powder
2 cups reserved chicken stock from previous day
2 cans (29 ounces each) white hominy, drained
1 cup fresh tomatoes, chopped
1 can mild green chiles, chopped (or 1 can poblano peppers, roasted, peeled and diced)
1/4 cup chopped fresh cilantro
In large pot, saute onions and garlic in butter.
Stir in pork cubes. Add chili powder and cook several minutes more, stirring well.
Add reserved chicken stock, white hominy, tomatoes, chiles and cilantro. Simmer for 20 minutes.
Add chicken from previous day and cook 15 minutes. Taste and adjust seasonings, adding more oregano and cilantro if desired.
Makes 8 servings
From: Recipelink.com
Source: Newspaper recipe clipping: Margie Bohl and Simply Delicious to San Antonio Express-News, August 27, 1997 |