KE - Posted - 01/19/2011:  09:13:14

In the vein of tradition mesoamerican stews, posole is a great alternative to menudo. My recipe is entirely sanitized for American consumption. This can be made on a stovetop, but is especially nice cooked outdoors in a dutch oven. It is a family favorite, and very popular on campouts on cold evenings.

2 Tbs vegetable oil
garlic cloves (to taste, I recommend about 5)
1 large onion, chopped
2 cans (4 oz. each) diced mild green chiles, undrained
2 pork tenderloins (1.5-2 lbs) cut into 1/2 inch chunks
2 Tbs cumin
1/2 tsp chile powder (per your taste: ancho, chipotle or any good ground chile preparation)
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 cups chicken broth
4 cans (14.5 oz ea) white hominy, drained and rinsed
for garnish: thinly sliced radishes and green onions; broken tortilla chips

In a large pot (or dutch oven) with medium-high heat, heat oil until hot but not smoking. Sautee onions and garlic for three minutes. Stir in chiles, undrained, and cook another 3 minutes. Add the pork and cook an additional 8 minutes, stirring frequently. Sprinkle in cumin, chile, salt and pepper and cook and stir an additional 2 minutes. Add broth and hominy and heat to boiling. Reduce heat to low, cover and simmer for 30-60 minutes. Serve in soup bowls, garnished individually per preference with radishes, green onions and broken tortilla chips.

Posole is a ritually-connected traditional stew dating at least to the pre-columbian era. It was mentioned in books ca. 1500. Corn was always used, because the religious tradition was that mankind was created from corn. "The other white meat" completed the ritualistic circle of life (use your imagination.)

Edited by - KE on 01/19/2011 09:59:01

rinemb - Posted - 01/19/2011:  09:54:57

Love this stuff. I eat it once a year at a friends fashion store. They serve it on Christmas Eve along with wine and champaign, trying to provide you one last chance to buy. The buffet and wine seems to work. I will copy your recipe and put it in my files. Thanks, Brad

Texasbanjo - Posted - 01/19/2011:  10:50:30

We make a similar recipe for Posole and we love it. Dave fixes it and takes it to our monthly jam occasionally and it's always a hit with everyone.

He also adds a can of pinto beans which adds flavor and color -- and tastes great!

pandjlocke - Posted - 01/19/2011:  11:31:21

That recipe is definitely going into my file. Thanks, KE.

Mopick - Posted - 01/19/2011:  12:04:12

I want to make that in my camp Dutch oven. I have been wanting to fire up the fire pit and cook in the Dutch oven. We are under a burn ban right now, but as soon as they give the all clear for a fire.

Randy

Ronnie - Posted - 01/19/2011:  12:06:03

you guys are making me hungry!!

KE - Posted - 01/19/2011:  12:18:41

I'm sure many of you know Sam2 (isn't she the sweetest?!). Her dad was looking for suggestions for a dutch oven competition, and I suggested this recipe. Sam2 mentioned he won a prize in his first-ever competition!

PS: Ronnie, if we had a proper Food Forum, you could avoid it if circumstances required.

Gomer - Posted - 01/19/2011:  13:16:38

I call it gringo menudo. Great stuff!