Well, I finally got my posole made! Hurray! I don't think I ever
made any last year so it's been a while since I've had it. I used
some leftover duck/goose broth that I had in the freezer in place
of the chicken broth my recipe calls for. It's scrumptious.

I know I've posted this before but here it is again.

POZOLE
(Jaliscan Hominy Soup)

3 lb. country-style spareribs
2 T. lard or vegetable oil
1 c. finely chopped white onion
6 cloves garlic, thinly sliced
1 1/2 t. salt
1 t. dried oregano
1/2 t. cumin seeds, crushed
3 cans condensed chicken broth
3 cans water
1 can (29 oz.) hominy
fresh or bottled tomato salsa
shredded iceberg lettuce
sliced radishes
sliced green onions
lime wedges

Trim fat from spareribs. Brown ribs in lard in 6-7 quart Dutch oven
over medium heat, turning occasionally, until brown on all sides, 30-40
minutes. Remove ribs from pan. Add onion to pan; saute over medium
heat until soft, about 4 minutes. Add garlic, salt, oregano, and cumin;
saute 30 seconds. Add chicken broth, water, and spareribs to pan. Heat
over medium heat to boiling; reduce heat to very low. Simmer, covered,
until ribs are tender, 2-2 1/2 hours. Remove spareribs to plate; let
stand until cool enough to handle, about 20 minutes. Remove and discard
fat and bones from ribs. Break meat into large chunks; return to soup.
Refrigerate, covered, 4 hours or overnight. Prepare salsa, if making
fresh. Remove and discard fat from top of soup. Stir in hominy. Heat
over medium heat to boiling; reduce heat to low. Simmer, covered, 30
minutes. Ladle soup into individual bowls. Pass lettuce, radishes,
green onions, lime wedges, and salsa to be added according to
individual taste. Serve with warm corn tortillas. Makes 4-6 servings.
(Notes: I only use this recipe as a general guide. I always end up
with more like 8-10 servings, and large ones at that! The garnishes
really make this dish.)

Kate

Kate Connally wrote:
> Well, I finally got my posole made! Hurray! I don't think I ever
> made any last year so it's been a while since I've had it. I used
> some leftover duck/goose broth that I had in the freezer in place
> of the chicken broth my recipe calls for. It's scrumptious.
[snip recipe]

This looks like an excellent start, but where's the heat? I had a
great homemade pozole this weekend at a 50th wedding anniversary party,
which was just spicy enough to bead the forehead, but not so hot it
interfered with all the taste complexities. Asked the maker, and he
said he used two chiles, a green and a red, both from New Mexico. He
said he knew them by sight but couldn't remember their names. Damn!
-aem

aem wrote:
>
> Kate Connally wrote:
> > Well, I finally got my posole made! Hurray! I don't think I ever
> > made any last year so it's been a while since I've had it. I used
> > some leftover duck/goose broth that I had in the freezer in place
> > of the chicken broth my recipe calls for. It's scrumptious.
> [snip recipe]
>
> This looks like an excellent start, but where's the heat? I had a
> great homemade pozole this weekend at a 50th wedding anniversary party,
> which was just spicy enough to bead the forehead, but not so hot it
> interfered with all the taste complexities. Asked the maker, and he
> said he used two chiles, a green and a red, both from New Mexico. He
> said he knew them by sight but couldn't remember their names. Damn!
> -aem

Well, who says posole is *supposed* to be hot?
Just because it's Mexican, it doesn't mean it's hot.
Posole originated, I believe, ages ago in the Yucatan.
I've read where it was supposedly made with a pigs head.
I don't recall if that "authentic" recipe called for
chiles or not. In any case, the heat in the case of
this recipe comes from whatever salsa you choose to use.
I use a medium hot salsa and it gives it a nice kick
without killing you. I don't like to eat food so hot
it causes me to break out in a sweat. If you do, put the
hottest salsa you can find in it or add chiles to it.

Kate