When my Grandma makes a pot full, everyone never fails to show up and have a bowl or three.
Pork posole. The variations of eating this dish are from everything from adding extra ingredients like butter or some cumin to making posole verde(green) , rojo (red), or replacing pork with turkey or chicken. You can eat it with tostadas, with lemon and salt, or add some cabbage and sour cream.
INGREDIENTS: (Simplified){Posole rojo}
3 lbs of pork (preferably from the rear shank)
3 cloves of garlic
1 large or medium onion
2 can of hominy
5 dried pasilla chili peppers
1/2 tsp of Salt
(First off the garlic should be cut off, and the onion should have the fuzzy tip chopped off and pull off the first few layers of skin.)
In a large pot of water cook the Pork on a low heat for five or six hours to make it tender.
During this you would prepare the sauce. Boil the chili peppers with that garlic until the chilies are soft after that you let it cool. When it's cool, remove the stem from the chilies and put the chilies, garlic and the water they were in, into a blender and liquefy it. Afterwards, run it through a strainer to remove the skin and seeds.
After it's done, turn off the heat and let the meat cool down for a bit and separate the roast into chunks, removing the fat. Strain the water and put the meat and water back into the pot.
Put the two cans of hominy into the pot. Then put in the pasilla sauce you made while the meat was cooking, and add in the onion and some salt to taste. When your done cook on low heat for an hour.
And there you go a nice bowl of hot soup good for any occasion.
So grab your self a bowl, toss in some lettuce and salt, sprinkle on some lemon and your favorite hot sauce and enjoy. Change around the recipe a bit and experiment the possibilities are endless.
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| The sauce is what gives it the red color, and the inclusion of rojo in it's name. |
