3 pounds pork shoulder
1 quart chicken stock
56 ounces hominy, canned
1 1/2 pounds onions, medium dice
1 1/2 tablespoons garlic, chopped
1 1/2 tablespoons fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 pounds chicken
olive oil as needed
2 tablespoons chili powder
8 ounces canned diced tomatoes, drained
3/4 cup Anaheim chili peppers, medium dice
1/2 cup fresh cilantro, chopped
GARNISHES:
2 limes
6 corn tortillas
vegetable oil as needed
8 ounces romaine lettuce, chiffonade
2 tablespoons cider vinegar
8 ounces onions, small dice
Servings: 12
1. Trim the fat from the pork shoulder and cut the meat into medium dice. Place the meat in a heavy saucepot with the chicken stock. Add more stock if necessary to just cover the meat. Bring to a simmer. Skim the scum from the surface.
2. Drain the hominy and soak it in cold water until needed.
3. After the pork has simmered for 2 minutes, add one-third of the onions, half of the garlic, the oregano, salt, black pepper and cayenne pepper. Simmer for 1 hour.
4. Bone and skin the chicken. Cut the meat into medium dice and refrigerate until needed.
5. Sweat the remaining two-thirds of the onions in a saute pan in a little olive oil until soft. Add the remaining garlic and cook an additional 2 minutes. Add the raw chicken and cook until it loses its raw look. Mix in the chilli powder, tomatoes, Anaheim chiles and drained hominy. Cook until the flavors have blended. Add the mixture to the pork in the saucepot.
6. Simmer until the chicken is cooked. Add the cilantro. Adjust the consistency of the Posole with chicken stock, if necessary.
7. For service, cut the limes into wedges. Cut the tortillas in half, then cut them crosswise into thin strips and fry them in hot oil until crisp. Toss the romaine lettuce with the cider vinegar. Garnish each bowl with romaine lettuce, diced onions, fried tortilla strips and a lime wedge.
Yield: 3 quarts
1 quart chicken stock
56 ounces hominy, canned
1 1/2 pounds onions, medium dice
1 1/2 tablespoons garlic, chopped
1 1/2 tablespoons fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 pounds chicken
olive oil as needed
2 tablespoons chili powder
8 ounces canned diced tomatoes, drained
3/4 cup Anaheim chili peppers, medium dice
1/2 cup fresh cilantro, chopped
GARNISHES:
2 limes
6 corn tortillas
vegetable oil as needed
8 ounces romaine lettuce, chiffonade
2 tablespoons cider vinegar
8 ounces onions, small dice
Servings: 12
1. Trim the fat from the pork shoulder and cut the meat into medium dice. Place the meat in a heavy saucepot with the chicken stock. Add more stock if necessary to just cover the meat. Bring to a simmer. Skim the scum from the surface.
2. Drain the hominy and soak it in cold water until needed.
3. After the pork has simmered for 2 minutes, add one-third of the onions, half of the garlic, the oregano, salt, black pepper and cayenne pepper. Simmer for 1 hour.
4. Bone and skin the chicken. Cut the meat into medium dice and refrigerate until needed.
5. Sweat the remaining two-thirds of the onions in a saute pan in a little olive oil until soft. Add the remaining garlic and cook an additional 2 minutes. Add the raw chicken and cook until it loses its raw look. Mix in the chilli powder, tomatoes, Anaheim chiles and drained hominy. Cook until the flavors have blended. Add the mixture to the pork in the saucepot.
6. Simmer until the chicken is cooked. Add the cilantro. Adjust the consistency of the Posole with chicken stock, if necessary.
7. For service, cut the limes into wedges. Cut the tortillas in half, then cut them crosswise into thin strips and fry them in hot oil until crisp. Toss the romaine lettuce with the cider vinegar. Garnish each bowl with romaine lettuce, diced onions, fried tortilla strips and a lime wedge.
Yield: 3 quarts
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