It's cold in Portland right now. And it's snowing. Just a little bit, but it's real snow. And it's real chilly.
OK, enough of the simple, monosyllabic sentences. If you like pork, Posole is one of the best stew's around. It's thick, easy, and robust.
When I lived in Dallas, we used to go to Taqueria Tepatitlan, (in the Oak Cliff neighborhood) for posole on weekends. I dissected their recipe ages ago and have used a variation of it ever since.
Use a boneless pork roast. Nothing fancy, just well-marbled. Stay away from tenderloin, this dish needs the fatand the flavor-filled dark meat. I've used bone-in roasts but you have to cut the meat from the bone before cooking it. I've then taken the meaty, raw bone and simmered it with onions skins or whatever veg and made hog stock.
It's easier to just use the correct cut of meat.
Posole
2.5 pounds boneless pork roast (Boston Butt) or shoulder
2 Tbsp XVOO
5 cups chicken stock
1 can tomatoes (unsalted please)
2 medium onions, chopped
1 Modelo Especial (or any Mexican beer, lager, or bitter)
2 poblano peppers roasted, peeled, de seeded, and cut in a julienne
2 jalapenos, deseeded and chopped
1/2 brick (about 1 tspn +) Achiote paste (look for it in Mexican grocery stores)
Salt TT
1 can ho miny (either white or yellow will work) drained -- reserving the juice
1 Tbsp cumin
1 Tbsp oregano
Garnish:
1/2 white cabbage, shredded
1 bunch cilantro , chopped
2 limes, cut into wedges
Optional: 1/4 cup of sliced radishes
Cut the pork into two-inch-square chunks. Season with salt and brown in a heavy stock pot in olive oil. Remove from pan. Add onions and saute until soft. De-glaze with beer. Add stock, tomatoes, jalapenos, achiote paste, spices, and pork. Bring to a boil, reduce to a simmer and cook for 1.5 hours. Add the hominy. If the soup seems thin but well-flavored, slowly add the hominy juice** to thicken.
Ajust seasoning to taste, adding salt and/or hot sauce.
Garnish with shredded cabbage, poblano peppers, radishes and lime wedges.
Optional: top with tostadas; crunchy deep friend tortillas. Personally, I don't think the soup needs tostadas, but add them if you want to be authentic.
** I picked up this trick from Manfriend Spike. He's a loverly cook.
Stay warm and Salud!
