My friend Phil talked me into trying posole. A New Mexican native who's half Polish and half Mexican, he is a coworker that I can count on to accompany me on many an obscure shopping trip on our lunch hour. A couple weeks ago, we went to John H King Used Books in Detroit and the Mexicantown area of Detroit to go grocery shopping. We went to Honey Bee Market to get our giant white corn. This is where I got my nifty "Our Lady of Guadelupe" calendar! Phil says that posole is a traditional Christmas dish his grandma makes. I followed a recipe suggested at http://4obsessions.blogspot.com/2005/12/more-than-sum-of-its-parts.html. Here's how I made it:
Posole
1 lb. pkg giant white corn, soaked over night
8 c. water
2 lb pork tenderloin cut into 1 inch chunks
2 t dried oregano
2 chipotle in adobe sauce, cut into pieces
2 T ground cumin
2 large onion, peeled and chopped
2 T minced garlic
juice of 2 limes
1 T salt
ground pepper to taste
4 T chopped cilantro
1 28 oz. can diced tomatoes, drained
Toppings (any or all of the following): more chopped cilantro, avocado chunks, grated sharp cheddar cheese
1. Drain corn and put in a crock pot. Add 8 c. water, plus pork, oregano, chipotle, cumin, onion, garlic, lime, salt and pepper. Turn heat low. Cook 8-10 hrs. covered until pork is falling apart
2. About 15 minutes before serving, add tomatoes and heat through
3. Stir in chopped cilantro just before serving. Ladle into bowls and let diners customize their bowl with the assorted toppings
1 comment:
I'm fond of posole. I grew up eating hominy as a vegetable, for one thing. I've made an ersatz version of posole myself a couple of times and enjoyed it but the very best was eaten out of styrofoam cups sold by a street vendor in Santa Fe during Fiesta. (That's the week after Labor Day when most of the tourists leave.)
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