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Ingredientes
- 3/4 lb dry posole - (to 1) (or possibly 2 lbs soaked dry posole)
- 1 1/4 lb boned fat-trimmed pork shoulder (butt) (or possibly shoulder end of pork loin)
- 4 c. minced onions
- 8 x garlic cloves chopped
- 1 Tbsp. dry oregano
- 1 can reduced-sodium chicken broth - (49 ounce)
- 1/2 c. canned red chili (enchilada) sauce - (to 1 1/4)
- 1/3 c. minced Roasted Poblano Chilies (see recipe) (or possibly canned green chilies)
- 1 tsp pepper Salt to taste
Direcciones
- Rinse dry posole and let stand in 3 qts water at room temperature at least 8 hrs or possibly up to 1 day. Drain.
- Cut meat into 1/2-inch cubes.
- In a 5- to 6-qt pan, combine pork, onions, garlic, oregano, and 1/2 c. broth. Cover and bring to a boil over high heat; reduce heat to medium and boil 20 min. Uncover and cook over high heat, stirring often, till juices evaporate and meat is sizzling in browned drippings, 15 to 20 min. Add in 3/4 c. broth, stir browned bits free, and boil till liquid evaporates, then stir pork till it's lightly browned, 10 to 15 min.
- Add in remaining broth, 5 c. water, and liquid removed posole; stir drippings free. Bring to a boil, then cover and simmer till pork is almost tender to bite, about 1 1/2 hrs; stir occasionally.
- Add in 1/2 c. red chili sauce, 1/3 c. poblano chilies, and pepper. Simmer, covered, till pork and posole are very tender to bite, 15 to 30 min longer. Stew should be soupy; if needed, add in more water to thin. Add in salt and additional red chili sauce and poblano chilies to taste.
- This recipe yields 12 to 14 c..
- Comments: In lieu of posole, use 3 to 4 cans (each about 14 1/2 ounces) hominy, rinsed and liquid removed. Add in only 4 c. water to the soup, and add in hominy after meat is tender. Make this dish up to 3 days ahead, cold, cover, and chill. It thickens, so thin with more broth or possibly water when reheating.
- Posole or possibly pozole, corn or possibly stew
- Ask for posole in New Mexico and you might get a bag of big, chewy corn kernels or possibly a soupy, chili-spiked stew made with the corn.
- Posole, the corn (in Mexico, it's spelled with a z instead of an s), is large, dry kernels of field corn boiled with water and hydrate lime. The lime mix keeps the kernels hard and softens the hulls so they will slide off. The boiled posole is thoroughly washed and liquid removed, but it still needs more cooking. Boiled posole is sold refrigerated or possibly frzn in many Mexican supermarkets, particularly in New Mexico, Arizona, and Southern California.
- The boiled posole can also be dry, in that case it needs to be soaked before it's ready to cook. You can order dry white- or possibly blue-corn posole for $2.50 to $5 a lb., plus shipping. Canned hominy is an easy alternative.
- Yield: 12 to 14 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1170g | |
| Calories 430 | |
| Calories from Fat 59 | 14% |
| Total Fat 6.63g | 8% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 1336mg | 56% |
| Potassium 1678mg | 48% |
| Total Carbs 74.92g | 20% |
| Dietary Fiber 16.3g | 54% |
| Sugars 28.2g | 19% |
| Protein 22.73g | 36% |
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