Posole

Hands-down one of Dave’s favorites. This has evolved over the years and is a flexible recipe. It most recently made an appearance at my team’s YMCA chili fundraiser at the office – yes that chili fundraiser.

Ingredients:

• 10 ounces Dry Posole (or 2 (two) 29 oz cans of Posole if available in your area)
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• 2 pounds Pork Shoulder Roast, cubed
• 2 Onions, diced
• 1 can Beer (optional)
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• 3 quarts Chicken Broth
• 4 cloves Garlic
• 1¼ teaspoon Cumin
• 1 teaspoon Oregano
• 1 Bay Leaf
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• 14 ounces Salsa Verde
• 14½ ounces Crushed Tomatoes
• Salt, seasoning, to taste

Directions:

1. (If using dry Posole) Soak Posole overnight in plenty of water.
2. (Optional, for richer taste):
   1. Brown the Pork in a large stock pot, set aside.
   2. Brown the Onions in the same pot.
   3. Deglaze the pot with the Beer.
3. In a large stock pot, simmer Pork, Chicken Broth, Onions, Garlic, Oregano, Bay Leaf and Cumin 1-2 hours, until Pork is tender.
4. Remove the Bay Leaf.
5. (Optional, if prepping the day before) Chill the Pork-Broth mixture, then de-fat before warming.
6. (If using dry Posole) In 3 qt pan, cover Posole with plenty of water and cook until Posole pops and is tender, 1-2 hours.
7. Drain Posole, saving some water/liquid if a soupier stew is desired.
8. Add Posole, Tomatoes, and Salsa Verde to the Pork-Broth mixture. Season to taste.
9. Heat and serve. Optionally serve with a dollop of sour cream and flour tortillas.

Notes:

• Heat-wise, this Posole is pretty mild. “Season to taste” is your opportunity to bump it up some, but remember: you can always make things spicier, but you can’t (easily) make them less spicy.
• Also sometimes called “Pozole,” “Pozolé,” “Pozolli,” or even mistyped “Possole”. The is from the Nahuatl pozolli. The key ingredient is also known as hominy.
• Posole can be made in a crock pot: Combine everything except Tomatoes and Salsa Verde. Add extra water and cook as for stew. One hour before serving, add Tomatoes and Salsa Verde. Heat and serve.

Prep Time: 3 hrs. (Variables: Dry vs Canned Posole; if chilling before the final cook)
Servings: 10
Source: MLK