Not Fall yet, but needed some Pork Posole

[SmokinEdge]

with fried taters

 

[ksmith9]

Looks awesome. I would love if you and other members who read this give some tips on posole. I have not attempted to make it yet but had a great cup at a brewery, definitely on my list of things to make but tricks of the trade are always beneficial :)

 

[tallbm]

View attachment 508450
with fried taters
View attachment 508451

mmmmm Lookin good man!

Looks awesome. I would love if you and other members who read this give some tips on posole. I have not attempted to make it yet but had a great cup at a brewery, definitely on my list of things to make but tricks of the trade are always beneficial :)

I have a great Menudo recipe tailored for using the Instant Pot pressure cooker.
If you sub out the tripe for pork meat you have Pork Posole.

Let me know if you are interested and I can msg you the link if SmokinEdge doesn't have this one ready to go :)

 

[ksmith9]

Please and thank you!

 

[tallbm]

Please and thank you!

Private Msg incoming :)

 

[sandyut]

man that looks great!

 

[SmokinEdge]

Looks awesome. I would love if you and other members who read this give some tips on posole. I have not attempted to make it yet but had a great cup at a brewery, definitely on my list of things to make but tricks of the trade are always beneficial :)

My process now is much different than when I was growing up. This is comfort food for us. This used to be a labor of love that started right after breakfast in the kitchen. I do it differently today.

I use frozen blanched white hominy From Bueno Foods. You can buy it just as dry but this takes the longest to cook. I have done the canned white hominy in a pinch but that tends to break up in the end.

What I do:
The Bueno comes in 2# package, I use 1# in this recipe.
I use country style ribs for meat. (3-4 pounds) I pressure cook them in water enough to cover with about 2 tsp chicken bouillon and some garlic. Pressure about 45 min. (I’m at 6400’ elev.) While that’s cooking, I take about 10 dried Chile pods and steep them in hot water (that was boiled then removed from heat) never boil the Chile. Let them sit in hot water for about 1 hour. Then place the pods in a blender with about 3 medium cloves of garlic, about 2-3tsp chicken bouillon and about half the tea water. Blend for about 5 minutes. Add more tea water if necessary along the way, but blend it very well.
Then when the meat has finished, open the pressure cooker add 1# of hominy and a little more than half the red Chile (add some roasted green too) . Bring to a simmer stay on the low side of medium heat and cook about another hour or two. That’s it it for posole.

 

[JCAP]

Looks really great!

 

[chef jimmyj]

I can't believe this post showed up! I was just talking to my Crew at Friday's dinner, made 35 Empanadas, about how we've not had Posole in a couple years and need to make a batch. Your's looks great. I'll post my recipe below for anyone interested...JJ

This is not a Fast Cook, but the Depth of Flavor is well worth your time!

Pozole Rojo

Stock/Broth

3-4Lbs Chicken on the Bone or 3-4Lbs Pork Country Style Ribs, plus 2 pounds, total, Trotters and/or Fresh Hocks. These are Optional but add a Rich Mouthfeel from the extra Gelatin.
1Lrg Onion (8oz), Rough Chopped
1Lrg Rib Celery, Rough Chopped
1Lrg Carrot, Rough Chopped
3ea Whole Cloves Garlic
2ea Sprigs Thyme
1ea Bayleaf
6ea Stems of Cilantro
1tsp Kosher Salt
8Cups Water, or to cover meat.

The Soup Ingredients

2ea Ancho or Mulato Chiles
2-3ea Pasilla Chile
2-3ea Guajillo Chiles
Other Chiles as desired totaling about 2oz. Toast in a dry pan, over Low Heat until Fragrant. Don't let them burn! Cool, remove stems and seeds and grind into a powder.
See NOTE below...
2C Diced Onions (1Lrg)
2C Diced Celery (2-3 Ribs)
2T Tomato Paste
1Tbs Sugar
3ea Cloves Garlic, minced
1tsp Fresh Thyme Leave (2-3 Sprigs)
1tsp Dry Mexican Oregano, or other.
2-3tsp Kosher Salt
1tsp Grnd Black Pepper
1/2tsp Grnd Cinnamon (1/2 Small Stick)
1/4tsp Grnd Cloves (4-5 Whole)
1/4tsp Grnd Cumin, or more to taste
1-14oz Can Diced Tomatoes
2-30oz Cans Posole, drained
NOTE: You can Substitute 4-5 Tablespoons of your favorite Chili Powder, if whole Chiles are not available or convenient...

The Garnishes

Sliced Red Radishes
Diced Sweet Onion
Shredded Cabbage
Diced Avocado
Lime Wedges
Cilantro Leaves
Queso Fresco or other Grated Cheese (Jack,Cheddar, Etc.)
Crema* or Sour Cream
Flour Tortillas*
*Recipes to follow.

Heat a 4Qt pot over high heat and add 2-3Tbs Fat of your choice and brown the meat, remove it to a plate and if there is a lot of additional fat rendered remove some, keep it, until you are left with about 2Tbs in the pot. At this point add the vegetables and saute them until golden. If the Garlic Cloves are getting too brown, remove and add back later. I ALWAYS sweat or saute my aromatic vegetables for soups and stocks because it creates and concentrates a ton of flavor that you can't get by adding raw veg to soup. For light colored soups, just sweat them over med/low heat until softened a bit. For dark soups saute until golden or even brown. Time to add the Water, fairly quickly as it's going to spit and pop, and the herbs. Scrape the bottom of the pot to get all the brown goodness that accumulated on the bottom of the pot. Add the meat to the pot, bring everything just barely to bubbling, reduce the heat to low and skim any floating scum. Cover the pot and simmer until the meat is tender and easily removed from the bones. If the level has dropped add some water. Now cooked, remove the meat to cool until it can be handled. Strain the stock into another pot, to remove the veggies, and keep warm. This stock contains very little Salt so the flavor will be flat and not that good, we will fix this later. Reheat the 4Qt pot and add 2-3Tbs of the reserved fat. Add the remaining Onions, Celery and Tomato Paste. Saute these just until the tomato paste begins to darken. Add the Garlic and saute another minute. Add the Stock and all remaining ingredients, Except the Meat. Bring to a boil reduce the heat to low and simmer the until the Celery, Onions and Posole are tender but still firm. Adjust seasoning adding more Salt, Sugar and Pepper to taste. Add the meat to the soup, turn up the heat, bring the soup back to a simmer and Serve in big bowls with all the Garnishes on the side so everybody can customize the Pazole to their tastes...
This Recipe Serves 4 to 8...Enjoy!...JJ

Flour Tortilla's

3C King Arthur Unbleached All Purpose Flour
1tsp Baking Powder
1tsp Kosher Salt (3/4tsp Fine Sea or Table Salt)
1/3C Cold Lard
1 1/4C Water,

Add Flour, Baking Powder and Salt to a bowl and combine. Cut or break the Lard into 1/2 +/- inch pieces and add to the flour. Cut in the lard until you have coarse crumbs. With the mixer or Food Processor running add the Water in a steady stream and allow to mix/knead in. If after 5 minutes mixing there is dry flour or dry flakes of dough, add 1T more water. If the dough is sticky, add 1T more flour. Continue kneading for another 5 minutes until smooth. Weigh and divide the dough. For 8" Tortillas, divide weight by 16. For larger Tortillas, divide by 12.

Crema (Mexican Style Sour Cream)

2C Heavy Cream
2T Buttermilk

Warm the Hvy Cream to 90°F.
Stir in the Buttermilk.
Pour the mixture in a clean, dry jar.
Place the lid loosely on top and let it ferment 24 hours, not just overnight, in a warm place.
If thickened,Tighten the lid, shake it up and refrigerate overnight before using.
If not thickened, try adding 2T more Buttermilk and let rest another 24 hours.
For use, stir the Crema and drizzle over Pozole or anything that you like to top with Sour Cream.
Crema is nicely Tangy but not as sour as Sour Cream.

 

[tx smoker]

Oh man that looks good!! This is something I've seen a bunch but have never made. I'm kinda thinking that needs to change real soon. Thank you for the "reminder" that I need to get my lazy butt in gear and put a pot of this together.

Robert

 

[SmokinAl]

That looks awesome, for a nice winter meal. But it’s a bit too hot down here for soup. But wilol bookmark this!
Al

 

[SmokinEdge]

normanaj JLeonard tallbm sandyut olaf JCAP chef jimmyj tx smoker Johnny Ray SmokinAl
Thank you all for the likes and those kind words. I do appreciate all of that.

This is a super simple comfort food that will warm your heart as well as the rest of you. We love it more through fall and winter and is traditional around Christmas time. I never imagined there would be this much interest. Thanks again.