Posole My Way

     Hey!! I get to post my first recipe! I have had a mad hankering for some good posole a couple of weeks ago. I have been asking co-werkers and friends where i can get my hands on some. Most replied that they had an aunt, uncle, mom or grandmother that can make some kick ass posole! Un fortunately that does nothing for me, considering that i dont have a hispanic grandmother that can just whip me up a batch of posole. So since homemade was the way to go, I did some asking on how to make it. This is what I came up with.





     POSOLE:
                     pork soup bones
                     Water
                     3lbs. pork shoulder boneless (cubed)
                     3lbs. beef shoulder or chuck (cubed)
                     2lbs. tomatillos
                     some chilies of your choice for flavor or heat
                     2-3 dried chili pods
                     6 cloves garlic (peeled)
                     2 large onions
                     large can of white hominy
                     salt and pepper to taste
                     1 tsp pepper corns

     First we will need to make a stock with the pork bones. A good stock is the foundation of a good soup!

     Place soup bones in a pan to roast in the oven @ 425F for about 60 mins, turning them at 30 mins. also fill a stock pot 3/4 full of water, bring to boil.

     Once the soup bones are brown and that water is boiling add bones, 1 onion (quartered) 3 cloves garlic, pepper corns and a good hand full of sea salt. reduce heat and simmer for 2 hours, skimming off foam.

    Place chilis in a pan and roast them under a broiler. Now i know what you are thinking, thats a lot of chilies! For this recipe i only used the tomatillos and about half of the red ones you see to the left. Also take time to place the dried chili pods in a bowl of warm water for 15-20 mins to reconstitute them.

     After the chilies have roasted remove the stems and place in a pot, cook on medium heat to render chilies. once they have become basically mush place chilies and the chili pods with 3 cloves of garlic in a blender. Salt and pepper to taste and set aside. Once stock is done strain and reserve liquid.

     Brown meat with some cooking oil of your choice in a stock pot. One meat is brown return stock to pot and bring to a boil. Add 1 onion (chopped) and the peppers that were processed in the blender. reduce heat and simmer for 1 hour stirring on occasion.

     Now add giant can of hominy. Stir and simmer for another hour. And presto! You have posole!