Recipe(tried): Posole, Posole Authentic Old Way and Hj's Spicy Mixed Meats Posole

POSOLE

3 to 5 guajillo chiles (dried long dark red chiles pkgs. in Mexican bulk
1 head garlic all cloves peeled
1/2 to 3/4 medium yellow onions roughly chopped
corn or safflower oil
2 large (#10- really large cans hominy
3 leaves hoja de aguacate (leaves of avocado at Mexican markets
2 to 4 T. salt
1 to 2 lbs. chicken legs or thighs or pork (see notes

Boil chiles in enough water to almost cover them- until chiles are soft. Drain. Using blender- blend chiles- 1 cup or 2 water- garlic and onion (reserve a few strips raw onion for later.)
Large stockpot-pour in enough oil -covering bottom of pot and a bit more. Heat to medium heat. Oil starts to smoke- throw in a few strips of onion and stir until burnt- to flavor oil. Discard onion strips. Pour chile-onion-garlic mixture through a colander into the pot. Removinng out the spongy chunky mass. Use a spoon- press- to remove all liquid
Bring liquid to boil- stirring constantly.
Add all hominy. Add water-enough to cover- plus a bit more -using the hominy cans if using hominy to measure the water- about 1 1/2 to 2 cans- making it a consistency of vegetable soup- not chili. Add 3 larger leaves of hoja de aguacate (avocado leaves. Add salt.
Add raw chicken pieces (leave bones in -removing skin.
Bring to boil- cook till chicken is just done.
Let soup rest and reheat.

Serve with following ~ add these things in quantities as they wish
A large heap of finely shredded iceberg lettuce
Diced radishes.
Diced onions
Limes wedges
Sliced avocadoes
Mexican oregano if u have fresh chopped
Gr. chile piquin on the table
Quartered limes to squeeze over soup
Crunch tostada shells or tortilla chips
For those who like more spice- sliced serrano chiles.

Note~not sure if this part is authentic- drizzled in Mexican crema - sprinkled chopped cilantro over the top.
When making pasole with pork instead of chicken- you serve it with oregano and fresh chopped onions.
This is a soup that gets better each time you heat it up. It hits its peak of flavor the day after it's made. It is a great when having large crowds. Can double the recipe and feed 20 or more people.

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or try a simple delicious one~

POSOLE OR POH-SO-LEE AUTHENTIC OLD WAY

1 lb. posole corn or hominy
1 onion medium to large chopped
2 garlic cloves minced
10 c. water
1/4 tsp. oregano
1 lb. pork loin bite sized
2 c. red or green chile
salt to taste

Rinse posole corn till water runs clear - drain. Using latge pot add posole corn - pork with 10 cups water - bring to full boil and turn heat to low - simmer 3 hours. Stir once in awhile. Add remaining ingredients with additional water if needed - continue simmering another 2 hours or till posole corn kernels open and are soft just not falling apart.

Notes~Posole or Pozole is a spicy corn stew traditionally made with pork. Hispanic's have been enjoying posole for centuries. Posole is a ceremonial dish for celebrating life's blessings. Traditional posole is made with large kernel white corn that has been soaked in a solution of lime and then is dehydrated. Hominy is often used as a substitution for true posole.

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HJ'S SPICY MIXED MEATS POSOLE

4 qts. water
2 lbs. cubed pork shoulder
1 lb. pork spare ribs or baby back ribs or chicken or 1 to 2 lbs. chicken legs or
thighs or pork
1 white onion cut in quarts
2 large (#10- really large cans white hominy rinse and drain
6 large garlic cloves
salt to taste

3 to 5 guajillo chiles (dried long dark red chiles pkgs. in Mexican bulk
5 ancho peppers cleaned seeded open flat and deveined same with guajillos
2 T. corn or safflower oil
3 leaves hoja de aguacate (leaves avocado Mexican markets or 1/2 tsp. Mex org.
More water as needed sometimes I use chicken broth with the water.