{"id":41,"date":"2004-03-16T17:17:01","date_gmt":"2004-03-17T00:17:01","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/posole.html"},"modified":"2022-09-24T14:55:42","modified_gmt":"2022-09-24T20:55:42","slug":"posole","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/posole.html","title":{"rendered":"Posole"},"content":{"rendered":"<p><i>Hands-down one of Dave&#8217;s favorites. This has evolved over the years and is a flexible recipe. It most recently made an appearance at my team&#8217;s YMCA chili fundraiser at the office &#8211; yes <u>that<\/u> chili fundraiser.<\/i><\/p>\n<h3>Ingredients:<\/h3>\n<ul>\n<li>10 ounces Dry Posole (or 2 (two) 29 oz cans of Posole if available in your area)<br \/>\n&#8212;&#8212;&#8211;<\/li>\n<li>2 pounds Pork Shoulder Roast, cubed<\/li>\n<li>2 Onions, diced<\/li>\n<li>1 can Beer (optional)<br \/>\n&#8212;&#8212;&#8211;<\/li>\n<li>3 quarts Chicken Broth<\/li>\n<li>4 cloves Garlic<\/li>\n<li>1\u00bc teaspoon Cumin<\/li>\n<li>1 teaspoon Oregano<\/li>\n<li>1 Bay Leaf<br \/>\n&#8212;&#8212;&#8211;<\/li>\n<li>14 ounces Salsa Verde<\/li>\n<li>14\u00bd ounces Crushed Tomatoes<\/li>\n<li>Salt, seasoning, to taste<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<ol>\n<li>(If using dry Posole) Soak Posole overnight in plenty of water.<\/li>\n<li>(Optional, for richer taste):\n<ol>\n<li>Brown the Pork in a large stock pot, set aside.<\/li>\n<li>Brown the Onions in the same pot.<\/li>\n<li>Deglaze the pot with the Beer.<\/li>\n<\/ol>\n<\/li>\n<li>In a large stock pot, simmer Pork, Chicken Broth, Onions, Garlic, Oregano, Bay Leaf and Cumin 1-2 hours, until Pork is tender.<\/li>\n<li>Remove the Bay Leaf.<\/li>\n<li>(Optional, if prepping the day before) Chill the Pork-Broth mixture, then de-fat before warming.<\/li>\n<li>(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.<\/li>\n<li>Drain Posole, saving some water\/liquid if a soupier stew is desired.<\/li>\n<li>Add Posole, Tomatoes, and Salsa Verde to the Pork-Broth mixture. Season to taste.<\/li>\n<li>Heat and serve. Optionally serve with a dollop of sour cream and flour tortillas.<\/li>\n<\/ol>\n<h3>Notes:<\/h3>\n<ul>\n<li>Heat-wise, this Posole is pretty mild. &#8220;Season to taste&#8221; is your opportunity to bump it up some, but remember: you can always make things spicier, but you can&#8217;t (easily) make them less spicy.<\/li>\n<li>Also sometimes called &#8220;Pozole,&#8221; &#8220;Pozol\u00e9,&#8221; &#8220;Pozolli,&#8221; or even mistyped &#8220;Possole&#8221;. The is from the Nahuatl <i>pozolli.\u00a0<\/i>The key ingredient is also known as hominy.<\/li>\n<li>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.<\/li>\n<\/ul>\n<p><b>Prep Time<\/b>: 3 hrs. (Variables: Dry vs Canned Posole; if chilling before the final cook)<br \/>\n<b>Servings<\/b>: 10<br \/>\n<b>Source<\/b>: <i>MLK<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hands-down one of Dave&#8217;s favorites. This has evolved over the years and is a flexible recipe. It most recently made an appearance at my team&#8217;s YMCA chili fundraiser at the office &#8211; yes that chili fundraiser. Ingredients: 10 ounces Dry Posole (or 2 (two) 29 oz cans of Posole if available in your area) &#8212;&#8212;&#8211; &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/posole.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Posole&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[27,26,101],"tags":[106],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-entree-pork","category-ethnic-mexican","category-stews","tag-mlk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=41"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/41\/revisions"}],"predecessor-version":[{"id":9378,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/41\/revisions\/9378"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}