Hands-down one of Dave's favorites. This has evolved over the years and is a flexible recipe. It most recently made an appearance at my team's YMCA chili fundraiser at the office - yes that chili fundraiser.
Ingredients:
2 pounds Pork Shoulder Roast, cubed
3 quarts Chicken Broth
10 ounces Dry Posole
1 Onion, diced
4 cloves Garlic
1¼ teaspoon Cumin
1 teaspoon Oregano
1 Bay Leaf
14 ounces Salsa Verde
14½ ounces Crushed Tomatoes
Salt, to taste
Directions:
Soak Posole overnight in plenty of water.
In a large stock pot, simmer Pork, Chicken Broth, Onions, Garlic, Oregano, Bay Leaf and Cumin 1-2 hours, until pork is tender. Remove the Bay Leaf.
If you are making this ahead of time, chill Pork and Broth mixture and de-fat.
In 3 qt pan, cover Posole with plenty of water and cook until Posole pops and is tender, 1-2 hours. Drain Posole, saving some water if a soupier stew is desired.
(Two 29 ounce can of Posole can be substituted for the dry Posole. Skip this step if you are using canned Posole.)
Add Posole, Tomatoes, and Salsa Verde to the Pork mixture. Season to taste. Heat and serve.
Serve with a dollop or sour cream and flour tortillas.
Notes:
For a richer taste, brown the Pork before cooking.
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.
Prep Time: 3 hrs.
Servings: 10
Source: MLK
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Comments
Pardon me whilst I have a Homer moment.
Mmmmmmm.....Posole....hrggegggrrrgg...
Posted by: Stan at March 17, 2004 7:36 AM
Well were gieing this a go for Friday night. I'll let you know how it turns out.
Posted by: Stan at April 29, 2004 3:21 PM
Also...
I found a great use for the worlds hottest Vodka...Marinade for the Pork.
Posted by: Stan at April 29, 2004 10:45 PM
Sounds great - just don't marinade for too long or the meat will get mealy.
Posted by: Margie at April 30, 2004 7:16 AM
Nope...
Only for as long as it took to chop/prep stuff and sautee the onions/garlic to clearness. So about a half an hour.
Posted by: Boulder Dude at April 30, 2004 8:14 AM
Ok, I give. What the heck is the world's hottest vodka. I tried a google, but all I could find was some thing that is only sold in Canada.
Posted by: Amanda at June 3, 2004 3:43 PM
Stan made a pepper vodka that turned out, well, peppery. We tried it at Margie Gras and decided that it was a good thing that we had been drinking a bit before said tasting.
Stan - if you want to post either vodka recipe let me know. The vanilla was very nice.
Posted by: Margie at June 3, 2004 4:35 PM
Watching the show “New Scandinavian Cooking” they had an entire show on Vodka and Aquavit. The recipes were about like the one’s that I had picked up from the Little Russian Café in Boulder.
Except for one.
The concept was fairly sound, and the recipe was really easy, except for the one caveat that made a whole world of difference.
Basic “Worlds Hottest Vodka”:
1 Litre of Potato Vodka.
1 Stalk Lemon Grass
10 Sprigs of Italian Parsley
2 Tbls of whole pepper corns (any combo of black, red, and/or white)
Put bottle in sunny window for two hours.
And the important part!
Serve that night…not two days latter.
After my last attempt, I would cut the peppers to 1 Tbls or less.
Standard Flavored Vodka Recipe
1 Litre of Potato Vodka
Remove 1 cup of Vodka and replace with 1 cup of whatever flavoring you want. Reseal bottle and place it in a cool dark place for 6 months. At this point you can either transfer it to a clean new bottle via a cheese-clothed or strainered funnel. Or if you don’t care about people seeing the fruit in the bottom of the bottle, just haul it out and serve.
My Favorite:
Honey Vanilla
One cup of your favorite type of honey and 3 vanilla beans.
Posted by: Boulder Dude at June 8, 2004 9:53 AM
Thanks Stan!
Posted by: Amanda at June 11, 2004 10:27 AM
Margie, will try this recipe. Thanks
Posted by: Jennifer at February 11, 2005 10:09 AM
