I saw a recipe on another blog for posole that just really put me in the mood for this hearty soup; it has a soft spot in my heart. The first time I ever had posole is when my husbands' cousin made it for me. I was hooked from that day on; the porkyness (feel free to call the grammar police on me) of the broth and the tingle the chile leaves on your lips. I prefer a little tingle, but if you prefer a more gringo version, just dial back on the amount of chiles a tad.
My husbands' dad used to cook stews all the time, and I'd watch my husband eating them with sweat pouring off his forehead. When he'd ask me if I wanted to try some; I'd always think twice. I think my husband has finally converted me; I'm always saying that could use a little more heat now.
This is my husbands' cousin's recipe, with a few tweaks of my own. You know our family is all related because they all tell you how to make stuff the same way. You know those folks; oh you just need a handful of this and about that much. I've seen many versions, and most seem to be more of a southwest style. It's like anything; I think we all have our own favorite version.
4 lbs. Pork shoulder, cut into 1” cubes and reserve bone for pot
1 large onion, chopped
3-4 cloves garlic, minced
1 – 14.5 oz. can diced tomatoes, drained
12 cups water
8 Chile Pasilla (about 3 ozs.)
8 Chile California (about 3 ozs.)
4 cups boiling water
½ tsp. ground cumin
2 – 29 oz. cans white hominy, drained
Finely shredded green cabbage or lettuce
1-bunch radishes, diced
2-3 limes cut in wedges
Tostada Caseras Amarillas (I like Guerrero) (or tortilla chips)
Finely diced white onions
1. I like to cut the pork shoulder up first and remove the excess fat from the pork. You can also leave it whole and shred it later, but this will save you a step. Plus you will end up with less fat in your broth.
2. Place the cut up pork and bone in a large stock pot and cover with 12 cups of water. Add the chopped onion, can of tomatoes and minced garlic. Bring to a boil, then turn heat down to simmer for 1 hour 30 minutes.
3. Place chiles in bowl and cover with 4 cups of boiling water, let sit till softened about 30 minutes. Making sure they stay submerged.
4. Once chiles are soft, remove stems and place chiles and 2 cups of their water in a blender and pulse till all chopped up. Pour mixture through a sieve and add to pot, then add cumin. Simmer for 30 minutes longer. At this point I like stir the pot and ladle some of the broth through a strainer to get out any impurities from the broth, I like mine on the clearer side.
5. Add drained hominy and salt, simmer 30 minutes longer.
The way I like to serve it is, place a pile of shredded cabbage on the bottom of the bowl, then ladle soup over that, squeeze of lime, a bunch of chopped radish, and break up some of the Tostada chips over everything. That's my favorite combo, but I added a list of other condiments that are also traditional. If you like even more heat in your broth, add 2 chipotles in adobo (rinsed) to your chiles, before putting them in the blender.
This is one dish I would love to try. Sadly there's not that many Mexican restaurants here in London and I don't know of any that serves this dish. We eat a type of corn that's similar to hominy in the Philippines and I just love it. Your posole looks so delicious.ReplyDelete
This really sounds good and I don't mind the heat at all. I'm trying to convince my husband to eat some hotter foods. I think he is coming along slowly. I have never made it myself - just out at restaurants. I think I could actually do this!ReplyDelete
I would really like to try this sometime! It looks really amazing and I love heat! The more heat the better...my boyfriend doesn't feel the same way at all. haha, he is always wanting me to make a "mild" salsa whenever I make my homemade kind in the summer. Ah well, I think this looks super delicious, thanks for sharing!ReplyDelete
This looks so good but think I'd have to eat this on my own with a good chilled glass of something. If your husband is sweating with this one, mine would run away...ReplyDelete
Thanks everyone, you should try it, I think you'd love it. I don't think it would make you sweat if you don't add the chipotles, which I have to have.ReplyDelete
Think of the chilies on this alarm scale,
California Chile - Very mild you could use only these
Pasilla - Warmer, richer flavor I think
Chipotles - Kick it up a notch
I always giggle when I see people cutting jalapenos with gloves, they don't bother me.
Have a great weekend!
ah i totally spelt it wrong and my mama eats this. haha! I meant posole!ReplyDelete
Your polose looks so flavorful and beautiful! I would love a bowl of it for dinner tonight :)ReplyDelete
I voted for you over at Babble! :) ♥- KatrinaReplyDelete
This is new to me...but I love spicy food, so I am sure that I will love this.ReplyDelete
What an amazing and great sounding recipe; another new dish to add to try list. Can almost taste it.ReplyDelete
I really love posole! but aside from that, have I ever told you how much your pictures have improved in the last few months?! I totally love them! You are doing a great job, GinaReplyDelete
I've never had posole :(( and it sounds so yummy good! I will take the porkyness in anything and everything!ReplyDelete
I had Posole for the first time a few years ago and instantly loved it. The flavors all melded together in just the right way. I've never been able to make it as good as that first one I tried, but you've just reminded me to try again. We'll give this version a go!ReplyDelete
Gina, thanks so much for your comments on Dennis' post. Olivia was SO excited at all the kind and supportive comments that came our way and so many people mentioned her. She was really concerned about sharing her essay, but in the end was happy that she did. Sara (cafeina) even said she was going to read it to her preschool class!! How cool is that???!! Thanks again for all of your comments, my friend. You really make our day!!
I love a little spice and I love this dish - that squeeze of lime would be all I'd need to break the heat. Edible photos!ReplyDelete
Wow this looks great! I have never had this combination of flavors before.I think my husband would love this too.ReplyDelete
Posole is big out here, but I haven't eaten any in a long time. Love the chunks of pork and hominy in yours - and the sweat-inducing chipotle peppers :)ReplyDelete
now that is one tasty bowl of porkyness!! I love it, although I might have to tone down the heat a bit, I'm just Mexican light...lol!
but it does look delicious, pork really does have so much flavor, and those chips are a perfect accompaniment!
Congrats on your top 9 post today!
Yo quiero posole Gina! Your posole is making me so homesick, it's my one of my favorite dishes. Add some tostadas on the side and it was my favorite birthday dinner. I'm so proud of you wanting more spicyness :)ReplyDelete
All I can say this is delicioussssss!! Nicely done and again congrats on top 9...ReplyDelete
Great dish and wud love to have it. congrats on top 9 !ReplyDelete
Congrats on Top 9 today Gina! Stunning PosoleReplyDelete
Congrats on the Top 9, Gina! We all want some of this spicy deliciousness :) Have a great week!ReplyDelete
Congrats on your top 9. This is some mouth-watering posole!ReplyDelete
Congrats on the Top 9 today!ReplyDelete
Thanks everyone, I was so pleasantly surprised this morning.ReplyDelete
I just saw Rachel Ray make a posole yesterday and was thinking I should try one... then you showed up in my foodbuzz... I think it's a sign!ReplyDelete
Oh, I love posole. There's this fantastic place here in SF that I went to (for pleasure and to review for my blog) called Nopalito that has an incredible posole! Perfect for the foggy weather here in the Bay Area. Thanks for sharing!ReplyDelete
I love stews, but am such a wuss when it comes to spicy foods. This might be one my husband taste tests for me :) Looks delicious though!ReplyDelete
i don't think I've had Posole but 'm pretty sure i can take the heat pretty easy! :) pork and chili go well together!ReplyDelete
Hi Gina! I've never made posole before, but I am so eager to try your recipe. It looks so hearty and satisfying. Thanks for sharing all this culinary goodness. I hope you sleep well tonight and wake up refreshed and ready to embrace the new day!ReplyDelete
I can see us really liking this dish! We're always looking for new things to try and if it's spicy I'm sold :)ReplyDelete
Mmmm. This is my idea of comfort food! Looks wonderful, and I can just imagine how good it smells when it's cooking! :)ReplyDelete
Wonderful recipe and gorgeous photo!ReplyDelete
I think this is something I must try very soon!! It looks fabulous! Congrats on the Top 9 with this gorgeous Posole, Gina;)ReplyDelete
Oh Gina, this looks fantastic. You're making me wish I didn't need the gringo version. I just can't handle that much heat. This looks like the perfect recipe for this last gasp of cool weather we're having.ReplyDelete
Love Love Love this!!! OMG I have no words. The weather we're having at the mo this is perfect! I'm starving...gotta stop reading such great food blogs so early in the am. At least you all encourage me to eat breakfast ;)ReplyDelete
Hi Gina, Thank you for being a part of March's YBR and sharing your posole decilioso!ReplyDelete