Here is a recipe for one of my favorite things - Posole.
4 lbs. pork shoulder (cut into 1" cubes)
1-29oz can white hominy
4-8 Dried Guajillo chiles
1 yellow onion (diced)
6 cloves garlic (chopped)
1/4 cup red wine vinegar
1 qt chicken broth
1 qt water
1 small green cabbage (sliced thin)
5 radishes (sliced thin)
1 bunch of cilantro (picked)
1 bunch green onions (chopped)
2 tablespoon achiote
3 tablespoons cumin
5 tablespoons masa harina
3 Goya spice packets
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons Mexican oregano
salt and pepper to taste
Step 1: In a medium sauce pot steep the dried chilies and achiote in 1 qt of water until soft (about 20 minutes).
In large mixing bowl combine cumin, masa, Goya spice, garlic powder, onion powder and Mexican oregano and mix
Dice onion and mince garlic (you can use a food processor I won't judge you ;-)
Toss the pork into the bowl of spices and mix until evenly coated thoroughly
Brown the pork in about 1/4 cup canola oil in a large skillet (small batches will help brown evenly) then transfer to cooking vessel (crock pot or pressure cooker). In the same pan sauté the onions and garlic and deglaze with vinegar and
transfer to cooking vessel.
Place chilies (liquid too) into a blender and blend until smooth and add this, hominy and the chicken broth to vessel (don't forget to check seasoning... Add salt and pepper if needed)
If using pressure cooker bring to simmer then place lid on and let pressurize and cook for 30-40 minutes)
*if using crock pot.... Set it and forget it! 6-8 hours on low or until pork is tender.
Serve this savory soup in a large shallow bowl garnished with sliced cabbage, radishes, cilantro and green onions.
Serves 8-10 for under $20
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