Posole
Posole

* Exported from MasterCook *

Posole

Recipe By :rec.food.recipes
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 clove garlic -- minced
1/2 pound boneless pork shoulder -- cut into 1/2" dice
1/4 cup all-purpose flour
1 onion -- chopped
1 15 oz. can pinto beans -- drained
1 28 oz. can hominy -- drained
1/4 cup carrot -- diced
1/4 cup celery -- diced
1/4 cup green chiles -- diagonally sliced
1 tablespoon red chiles -- ground
3 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons oregano
1 small onion -- chopped
1/4 cup fresh cilantro -- chopped
lime wedges -- for garnish
tortilla chips

Place flour in a large food storage bag. Add pork and toss until well
coated. In a large 3 quart saucepan heat oil, over medium heat and add
pork. Saute until browned. Remove pork from pan and set aside. Add onion
and saute until tender, about 5 minutes. Stir in beans, hominy, carrot,
celery, green chilis, red chilies and stock. Bring to a boil, reduce heat,
cover and simmer 10 minutes. Stir in pork, salt and pepper. Bring to a
boil, reduce heat, cover and simmer 30 minutes. Serve in individual bowls
sprinkled with oregano, onion and cilantro.

Serving Ideas : Serve with lime wedges and tortilla chips.


* Exported from MasterCook *

Posole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds pork spareribs
1/8 teaspoon plus 1/4 teaspoon salt
1 3 1/2 lb. whole chicken -- cut up
1/2 teaspoon olive oil
1 medium onion -- coarsely chopped
2 cloves garlic -- minced
3 bay leaves
1 28 oz. can hominy -- rinsed and drained
1 bunch fresh kale -- washed and chopped
Garnish
1/2 cup fresh oregano leaves
3 limes -- halved
1/4 cup dried crushed red pepper flakes
1/2 cup onion -- finely diced
Corn tortillas

Preheat oven to 350 degrees.
Season ribs with 1/8 teaspoon of the salt and the pepper, and place
ribs on a rack in a roasting pan. Add 1 cup of water to the pan and roast
in the preheated oven for 1-1/4 hours or until tender.
Rinse the chicken well and pat dry. Warm the oil in a Dutch oven or
large iron casserole over medium-high heat. Saute the onion and garlic
until the onion starts to soften, about 2 minutes. Lay the chicken on top
of the onion and pour 1/2 cup of water over the chicken. cover and
continue cooking for an additional 3 minutes. The chicken should be firm
and white on the outside.
Turn the chicken over and cover with 10 cups of hot water. Add the bay
leaves and remaining 1/4 teaspoon of salt. Bring the liquid to a boil,
reduce the heat and cover the pot. Simmer for 1 hour. Turn off the heat,
leave covered and let sit for 20 minutes.
After the pork ribs have roasted , transfer them to a cutting board to
cool. Add a little water to the roasting pan and deglaze with a flat-ended
wooden spoon, then pout the liquid into the pot with the chicken. Cut the
meat off the ribs and roughly dice into 1/4-inch pieces or smaller.
Transfer the chicken to a large plate. Remove the skin and return it to
the pot. Separate the legs and wings from the bird and return the wings to
the pot. Roughly chop the leg and thigh meat into pieces that can be eaten
easily with a soup spoon. Remove the breast meat and cut into neat
1/2-inch
cubes.
Return the carcass and any juices from the carving plate to the pot,
along with the pork bones. Brink the stock to a vigorous boil for a few
minutes to reduce the liquid by half and concentrate the flavors. Pour
into
a fat strainer a few cups at a time and allow the fat to rise to the
surface. Pour the de-fatted stock, (you should have about 5 cups) into a
large pot. Add the hominy, kale, pork and chicken meat. Simmer for 5
minutes.
To serve, divide the posole among six warmed soup bowls. pass small
dishes of fresh oregano leaves, lime halves, red pepper flakes and diced
onion for guests to add according to their own tastes. Serve with hot corn
tortillas.


NOTES : Old recipes for posole--an earthy Mexican stew flavored with
hominy--called for an entire pig's head and feet. Graham Kerr's version
puts
more focus on the chicken to lower the fat content. Canned hominy tends to
be salty, so be sure to rinse it if you don't use the dried version


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