Posole (Pozole) Recipes?

LTH,

Does anyone know a great recipe for Posole? preferably posol verde, but I open to other varieties. Also if it's slow-cooker adaptable recipe that would be excellent. Thanks.

Rob C

Rancho Gordo dry hominy
pre-soaked/cooked as per instructions

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3-4 lb pork shoulder seasoned with s/p then seared on all sides

Qt tomatillos...roasted/pureed(prepare a la salsa verde omitting the cilantro)

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stovetop method:

stew above pork and "salsa verde" for three-four hours adding water/chicken stock as necessary

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add in hominy

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continue to stew another hour or two

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adjust seasoning

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if you want, shred the pork shoulder and return to pot

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garnish cilantro, onion, limes, serranos, cotija, etc



Alternatively

cut up and saute' a fryer until golden

add that to the pot instead of pork shoulder

cook until chicken falls apart

remove bones




I don't use a slow cooker so can't help you there

http://www.recipezaar.com/196233

I realize I'm late to this party, but posole is a staple at our house. This is the most often used method. We buy our posole from a vendor we met in the plaza at Chimayo, NM.

Sometimes I'll make it with big chunks of meat and then eat it with shredded cabbage, tortilla chips, HOT chile sauce and lime - like one would with menudo. But usually, we make and eat this more like a northern New Mexico starch side in lieu of rice.

Crockpot Posole:

12oz dried posole
1/2 onion chopped
1 - pork chop, browned well
Juice of one lime
1-2 teaspoons Mexican oregano
1 Tblspn ground red chile (NO Cumin allowed)
2 cloves garlic
1 can chicken broth
6 cups water

Brown the porkchop and put all the other ingredients in the Crockpot. Put the porkchop on top of the other ingredients on the pot and set on high until it stars to boil. Turn to low and cook until the kernals open and are soft, but still a little chewy. Carefully remove the porkchop, shred it, and return it to the pot. This is another dish that improves with age.

I have made this green by elminating the ground red chile and tossing in 6-8 chopped roasted green chiles towards the end of cooking. I prefer it lightly red.

2-4 pounds pork neck bones
1-2 cans of hominy (I think they are 32 oz cans)
carrots, celery, onion
red chile powder (from New Mexico is best, but get whatcha can. You need enough to give the liquid a distinct, rich, red color...not pale or light. The darker it is the hotter it will be)

Sprinkle some salt and pepper over the neck bones, put a few tablespoons of oil into the pot, let it get hot and brown off the neck bones, remove them, drain the fat (or skim off later), put the pot back on the heat and deglaze with some water (or deglaze with the vegetables now instead of adding them later) add the bones back in and cover with about twice as much water as bones. Let that simmer uncovered for about 2 hours (skim when needed) then dice the vegetables and add those in, then stir in the red chile powder and let that all simmer together for an hour, then drain and rinse the hominy before adding that in and letting everything simmer together for another hour or so. In total you're looking about about 4 hours depending on the size of your pot. It's done when the meat comes cleanly off the bone and the hominy is cooked through.

At some point you should shred some cabbage, slice some radish, rough-chop some cilantro, and cut some limes to be served as condiments.