(Requested by mama t)
3 to 4 lbs pork meat with bones (ribs, necks, chops, whatever is plentiful and priced right)
season meat with salt, 4 – 6 cloves garlic, 1-2 chopped onions, etc. Place in roasting pan and cook in 375° F oven for 1 – 2 hours or until browned and starting to get crunchy.
While this is cooking, measure out 2 cups of dried posole corn. Pick over and rinse. Put corn into crockpot. Cover with 4 cups of stock or water. Add in 1 cup roasted and peeled green chiles (or one 10 oz can Old El Paso green chile enchilada sauce) and start cooking on low.
When meat is ready, dump it and all its juices into the crockpot with the posole. Deglaze the roasting pan with 2 cups hot water or stock. You could also use some white wine if you want. Get all the crunchy stuff that sticks, this adds lots of flavor.
Cook at least 8 hours on low, until meat is falling apart. Shred the meat and pick out the bones before serving. If needed, add more stock or water while cooking, but not too much. When done, the posole should be chewy but not mushy. The soup should be more of a stew than a broth.
Serve with tortillas if desired. Some will also have lime wedges on the table to squeeze into the soup.
Cheaters version: Mix one can green chile enchilada sauce, one can hominy, cooked shredded pork and canned chicken stock to taste. Season with garlic and onion if needed. Heat through. Not nearly as good as the above recipe!
Recommended accompaniments:
Beer or Tequila based alcoholic beverages
Limeade and iced tea for designated drivers and pregnant ladies.
Thank you, thank you, thank you!
Next time pork is on sale, I'm MAKING THIS!
I LOOOOOVE green chile. My wife makes the BEST green chile (one every 3 years).
Adaptation for no-crockpot kitchens or people needing to minimize dirty pans ---- use a large oval roaster pan, and leave out any wire rack device. After browning the pork, put the other ingredients in the roaster with the pork pieces, including liquids, put lid on roaster (fortified with aluminum foil if not secure) and reduce oven heat to 225. Bake for at least 6 hours, stirring no more often than once an hour, until pork had fallen itself off its bones and the hominy is tender.
Yum, yum.
karen marie
Adaptation for no-crockpot kitchens or people needing to minimize dirty pans or us minimal electricty weirdos. I was just about to ask for the no crock-pot recipe. This looks wonderful. How many does this feed? Also, a question to make me look very ignorant, but what is posole? (northeast Hispanics are not Mexican, but Carribean, so corn dishes are not a staple).
non crock pot - as directed but simmer on low heat in big stockpot (I used to use my 20 qt one). not sure how many it feeds, it really depends on how much they eat! I have a large family and this feeds them for more than one meal, and I have served this at parties too. It is a huge quantity. It does freeze well and keeps well in the fridge for a week or so.
Posole is Hominy corn before it has been cooked. In the Northeast it used to be sold as 'samp' or 'flint corn'. The dried corn is soaked in an alkali which has the effect of releasing some nutrients. Fresh posole corn is nixtamal, and is extremely hard to find (I did find it in the taquerias in So Cal). Ground up it becomes masa, the dough that is used to make tortillas and tamales. Dried it keeps forever. I order mine from New Mexico (A friend who lives out there buys it in the stores and ships it to me). I am actually really fond of the blue corn variety. I think there are places you can order it through the internet, but they jack up the prices beyond reason.
Somewhere in my cookbooks I actually have the directions on how to treat field corn with lime (the kind of lime you but to make pickles) but finding the field corn can ba a problem - your Amish neighbors might have some though. Let me know if you want the info.
writing this at 0330 waiting for two moms to pregress in their labors - one 4th baby, one first baby. both taking longer that we expected! babies just gotta do their thing.
Feild corn as in regular conr on the cob from the feild? We have that everywhere, it's the only thing that gorws around here. But not yet, they are just plowing.
Masa I can find, that is easy, but I think that is as close as I will get. I was up on the Internet trying to figure out how to find posole in my area, and I think it is easier to find in the southwest. That is cool because I do not feel so ignorant.
Field corn is corn that is grown to be dried - not at all the same as the sweet corn you are probably thinking of. Field corn is grown to be ground into meal or (in this country) is fed to livestock.
Ask a farmer for more info.
Yes, that is the type of corn. We have a feild of it growing. Not many of the farmers here grow crops, but are dairy farmers.
With tha said, I'll use masa or hominy. ;)
here
is a source for mail order of posole.