Posole
I've been wanting to try this soup recipe for a while and yesterday was the day. It was cold, I had some time to prepare and cook dinner after a busy holiday season. I halved it because certainly, my family of five would have a good meal and leave me a little for leftovers for the next week. Wrong! One child had thirds and two more had seconds. We had no leftovers. It was a little spicy for them so I think I'll tone it down a little more next for them. It was fine this time however because we had extra sour cream for them. A lone jalapeno didn't make it home with us and again, the spice was still fine for us.
Here's what I'll do next time, a full batch.
Ken's Kickin' Posole
2 fresh poblano peppers
8 ounces of bacon, chopped
2 lbs pork loin, chopped into 1 inch cubes
1 onion, diced
6 cloves garlic, minced
1 tsp oregano
2 tsp ground cumin
1 tsp chile powder
1/4 tsp ground cloves
1/2 tsp kosher salt
1/2 bunch cilantro, stems removed and chopped
8 c. chicken stock
14 oz can enchilada sauce (if you wanted to turn down the heat, replace with more chicken stock or water)
2 28 ounce cans of hominy, rinsed and drained
Roast the poblanos, cut side down under the broiler until the skin is blistered and blackened.
Remove to a covered bowl, cover with plastic wrap for 10 minutes.
When cool, remove wrap, peel the skin off and chop the chiles.
Set aside.
In a large heavy bottomed pot, cook the bacon until crispy.
Removed from the pan and drain.
Pour off all but 1 tbs of the bacon fat.
Add the pork cubes and cook until all side are brown.
Removed from the pan and add to the bacon.
Add the onions and cook until soft.
Add the garlic and cook 1 more minute.
Add in the chopped peppers, oregano, cumin, chile powder, cloves, salt and cilantro and cook one minute.
Add in the enchilada sauce and chicken broth and stir.
Add in pork and bacon and stir.
Bring to boil then reduce heat, cover and simmer about an hour.
Add the hominy and stir.
Bring back to a boil then cover and simmer another hour or until the pork is very tender.
Top with lime wedges, sour cream, diced avocado and radishes (the first two are not optional IMO)
Update 3/2019- This was kinda disappointing this time. We made it the night before and then warmed up as needed today. What I wanted was my pork cheese chili, not this. It wasn't spicy enough, the hominy was a little tough and the pork was too lean. Kids and adults ate it all but was def missing something.
Here's what I'll do next time, a full batch.
Ken's Kickin' Posole
2 fresh poblano peppers
8 ounces of bacon, chopped
2 lbs pork loin, chopped into 1 inch cubes
1 onion, diced
6 cloves garlic, minced
1 tsp oregano
2 tsp ground cumin
1 tsp chile powder
1/4 tsp ground cloves
1/2 tsp kosher salt
1/2 bunch cilantro, stems removed and chopped
8 c. chicken stock
14 oz can enchilada sauce (if you wanted to turn down the heat, replace with more chicken stock or water)
2 28 ounce cans of hominy, rinsed and drained
Roast the poblanos, cut side down under the broiler until the skin is blistered and blackened.
Remove to a covered bowl, cover with plastic wrap for 10 minutes.
When cool, remove wrap, peel the skin off and chop the chiles.
Set aside.
In a large heavy bottomed pot, cook the bacon until crispy.
Removed from the pan and drain.
Pour off all but 1 tbs of the bacon fat.
Add the pork cubes and cook until all side are brown.
Removed from the pan and add to the bacon.
Add the onions and cook until soft.
Add the garlic and cook 1 more minute.
Add in the chopped peppers, oregano, cumin, chile powder, cloves, salt and cilantro and cook one minute.
Add in the enchilada sauce and chicken broth and stir.
Add in pork and bacon and stir.
Bring to boil then reduce heat, cover and simmer about an hour.
Add the hominy and stir.
Bring back to a boil then cover and simmer another hour or until the pork is very tender.
Top with lime wedges, sour cream, diced avocado and radishes (the first two are not optional IMO)
Update 3/2019- This was kinda disappointing this time. We made it the night before and then warmed up as needed today. What I wanted was my pork cheese chili, not this. It wasn't spicy enough, the hominy was a little tough and the pork was too lean. Kids and adults ate it all but was def missing something.
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