Sunday, May 31, 2009

Posole Recipe (Pork & Hominy Stew)


5 or 6 pounds of marinated pork butt or wild hog fresh hams and backstraps (marinade in yogurt for 6 hours or more, see food history and tips)
2 yellow onions quartered
6 to 8 whole peeled garlic cloves
12 tomatillos washed and quartered
2 cups of fresh chopped cilantro
2 quarts of chicken stock
2 cans of Rotel
1 can of diced tomatoes
2 roasted poblano peppers (roasted, de-seeded and sliced thin)
2 dried red chilies (whole)
2 tablespoons of green chili powder(preferable) or red if not available
1 tablespoon cumin
2 large cans of white hominy
12 green onions (whole with just the tips cut off on each end)
2 avocados
white Mexican queso fresco (grated)

Preheat oven to 250 or 280 (if needed to speed up cooking time). Place quartered onions and garlic in the bottom of a large Dutch oven. Place meat on top. Cover and cook until meat can be pulled apart with a fork or cut into 1 inch pieces (this step can take anywhere from 3 to 5 hours).
Reserve the juice, carmelized onion and garlic (but skim off all visible fat with a spoon). Add the pork meat back in to the pan. Place tomatillos and cilantro in food processor and chop finely (it will liquefy). This is the base of your broth. You may have to do this in several batches depending on the size of the processor. Add the liquefied mixture to the pan. Add tomatoes, Rotel, poblano peppers, chili powder and cumin. Allow to simmer for a few minutes to allow flavors to layer. Add chicken stock, green onions, hominy and dried red peppers. Allow to simmer until green onions are soft and bright green.
Serve with fresh cut avocado and queso blanco on top.


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