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Imagevic
Oct 17, 2016 8:07 AM CST
Name: Vicki
North Carolina
From Toni

I made posole yesterday/last night. I cheated LOTS. This is a 2 day job. But if anyone wants the recipe, here it is:

1/2 cup chile powder (your choice as to how hot)
1 Tbsp shortening (should use lard, though, if you got it)
1.5 Tbsp flour
1 Tbsp salt
1 Tbsp cumin seed, fresh ground
1/2 Tbsp dried oregano leaf
1 Tbsp minced garlic
3 cups water
-------------------
1 #10 can white hominy (www.shop.com/Juanitas+Foods+Bg14670+Juanitas+Foods+Hominy+6x105OZ-999499935-p+.xhtml)
32 ounce container chicken broth
Salt to taste
(diced saute'd pork or shredded chicken if you want)

In a large frypan, melt the shortening until completely melted on medium-high heat. Add the flour & stir constantly until lightly browned. Turn on your kitchen fan if you have one.. you'll need it. Add the chile powder & stir stir stir stir for about a minute while the chile powder is mixed with the browned flour & starts to darken. Quickly, add 1 cup water, keeping your face as far away from the pan as possible (this is actually almost identical to getting blasted with pepper spray). When the steam dissipates, add the other cup of water, stirring constantly. The flour/chile mixture will glump up, you need to stir this out. I use a flat spatula & squish it along the bottom of the pan and shake gently in the water. Add your garlic, oregano, & cumin. Once the chile/flour is completely dissolved, turn the heat all the way to the lowest setting possible and let simmer UNCOVERED for at least an hour. When you taste it, that's when you'll add the salt (I have no idea honestly on how much salt I use.. I think 1 Tbsp is way too much, though, but some people will want more.. I honestly probably use about 1/2 tsp). Let simmer until about 1/2 the moisture is evaporated (probably about 1-2 hours) on extremely low heat, stirring every once in a while so it doesn't scorch on the bottom (it probably will, though.. that's OK). After about 1/2 the moisture is gone, let cool & store in the fridge (if possible) in the same cooking pan overnight. The next day, put it on the stove on medium low heat & add a LITTLE more water to make it pliable as it'll be almost jellied. You can now use this for enchilada sauce or frybread sauce, or anything that requires a red chile.

In a large (BIG) crockpot, open your #10 can of hominy & drain (you don't want that juice.. yuck.. always tastes metallic). Pour the hominy into the crockpot along with the 32ounces of chicken broth. Now add your red chile that you made up (or half of it, or all of it, or a tablespoon of it.. dealer's choice). Let cook on low until the hominy is so swollen it's practically going to pop out of the crockpot & has turned a very nice orangey-red color. The top of the crockpot will be messy with the chile grease. Make sure that you stir every great once in a while so that all the hominy gets well bathed in the chile. Let cool & serve as a side dish.

If you want to make it as the soup, then add more chicken broth, diced onions, & diced pork/shredded roasted chicken and let cook for at least an hour. When serving, serve with more fresh diced yellow onion, lemon wedges, & fresh cilantro, a side of saltine crackers, & butter. Posole & Menudo are traditional Sunday morning meals for men in Mexico.. mainly because it's classified as a hang-over cure and you don't want to go to Mass hung over!! This same exact recipe can be used for menudo, as well, just don't use diced pork/shredded chicken. You'd use honeycomb tripe instead.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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