Posole
One of the world’s great soup meals.
1 Boston Butt roast (bone in or boneless, doesn’t really matter)
Water to cover by an inch
1 onion, chopped
4 cloves garlic.
Don’t salt and pepper it until it until it’s in the bowl and you’re ready to eat it, then season to taste.
On the stovetop just simmer your pork butt for about 4 hours. In a crock pot, cook it about 6 on high-when it is falling apart tender it’s done. You can refrigerate it (it’s as soup so there is no need to remove the pork from the broth) overnight to remove all the fat that will accumulate on top, or just skim it carefully instead.
Those of you who attended the cooking classes will know that you can flatten paper towels on the surface of the broth, remove them and they will have soaked up the grease without disturbing the broth. Repeat as needed.
"Pull" the pork. That means remove the meat from the bone and all the fat from the meat. Return the meat to the broth. Throw away the bone and fat.
Now add:
2 29-oz cans hominy and the juice of one lime.
Simple Chilie Sauce to stir into the posole pot:
1 cellophane package of chiles Colorado (the big dried red ones they make ristras from).
1 small onion
5 cloves garlic, chopped
1 Tsp. Oregano-mexican oregano is best and no it is not the same as the "normal" oregano-it’s an entirely different herb.
1 cup of the broth from the soup pot
1 Tsp. Ground cumin
hot sauce to taste
I toast my peppers in a dry pan but it’s not really necessary.
Put the cup of broth and all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer, covered until the peppers, are re-hydrated and soft. Buzz up in your processor and add to the soup. That’s it. Now all you need to do is fix your toppings and everyone can add what they like.
Some people put in finely shredded cabbage and serve with warm tortillas or corn chips.
Other Toppings:
3 limes, cut in wedges
1 bunch green onions, thinly sliced
1 bunch cilantro, chopped
1 fresh avocado, cut in chunks
If you’re not serving tortillas a bag of tortilla chips is most welcome, guests can crumble them into their soup or eat them out of hand.
To serve, heat the broth with the meat. Everyone gets a bowl of the soup and helps themselves to the toppings.
One of the world’s great soup meals.
1 Boston Butt roast (bone in or boneless, doesn’t really matter)
Water to cover by an inch
1 onion, chopped
4 cloves garlic.
Don’t salt and pepper it until it until it’s in the bowl and you’re ready to eat it, then season to taste.
On the stovetop just simmer your pork butt for about 4 hours. In a crock pot, cook it about 6 on high-when it is falling apart tender it’s done. You can refrigerate it (it’s as soup so there is no need to remove the pork from the broth) overnight to remove all the fat that will accumulate on top, or just skim it carefully instead.
Those of you who attended the cooking classes will know that you can flatten paper towels on the surface of the broth, remove them and they will have soaked up the grease without disturbing the broth. Repeat as needed.
"Pull" the pork. That means remove the meat from the bone and all the fat from the meat. Return the meat to the broth. Throw away the bone and fat.
Now add:
2 29-oz cans hominy and the juice of one lime.
Simple Chilie Sauce to stir into the posole pot:
1 cellophane package of chiles Colorado (the big dried red ones they make ristras from).
1 small onion
5 cloves garlic, chopped
1 Tsp. Oregano-mexican oregano is best and no it is not the same as the "normal" oregano-it’s an entirely different herb.
1 cup of the broth from the soup pot
1 Tsp. Ground cumin
hot sauce to taste
I toast my peppers in a dry pan but it’s not really necessary.
Put the cup of broth and all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer, covered until the peppers, are re-hydrated and soft. Buzz up in your processor and add to the soup. That’s it. Now all you need to do is fix your toppings and everyone can add what they like.
Some people put in finely shredded cabbage and serve with warm tortillas or corn chips.
Other Toppings:
3 limes, cut in wedges
1 bunch green onions, thinly sliced
1 bunch cilantro, chopped
1 fresh avocado, cut in chunks
If you’re not serving tortillas a bag of tortilla chips is most welcome, guests can crumble them into their soup or eat them out of hand.
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