Looks like a posole weekend!!

[colorado russ]

Okay, we got about 3\" of snow last night and supposed to be cold all weekend so figure I\'ll be limited on outdoor activities. As luck would have it, King Sooper\'s just put their bone-in pork shoulder on sale so I grabbed a 10 lb\'er along with a big can of hominy, copious amounts of chicken stock, couple of onions and some hot Hatch green chiles to add to the mild ones I have in the freezer.

I\'m including the original recipe below which I\'ve modified for my own tastes. It\'s from Cooks.com and can find doing a Google Search. I\'ll post some of the pics and steps I take as I go along Sunday. This is SO good when done and can sit a few days or even freeze a week before eating.


POZOLE (SANTA FE SUPPER)

2 cans (1 lb. 13 oz. each) hominy, drained
About 3 qt. reg. strength chicken broth
2 1/2 lb. boned pork shoulder or butt (fat trimmed), cut into 1 1/2 inch chunks
1 med. size onion, chopped
8 cloves garlic, minced or pressed
2 tbsp. ground dry New Mexico or chiles, or chili powder
1/2 tsp. each dry oregano leaves and pepper
Roasted chilies or 1 can (7 oz.) diced green chilies
Salt
Sour cream and green onions (optional)


In a 5 to 6 quart pan, combine pork, onion, garlic, ground chilies, oregano, pepper and 1 cup broth. Bring to a boil, cover and simmer rapidly on medium heat for 30 minutes. Uncover pan; stir often on medium-high heat until broth evaporates meat is streaked with brown and drippings are richly browned. Add 1 cup broth and stir drippings free. Add hominy, 8 cups broth and roasted chilies.
Bring mixture to a boil, cover and simmer gently until pork is very tender when pierced, about 1 1/2 hours. Add salt, sour cream and green onions to taste. If made ahead, cool, then cover and chill up to 3 days.

Makes about 3 1/2 quarts, 6 to 8 servings.

 

[cohunter14]

So are you using red and green chilies Russ? My mother in law is from Albuquerque and makes pesole every once in a while...but she uses all red chili. Red chili isn\'t my favorite...but I LOVE green chili. So you have me intrigued... :think:

 

[colorado russ]

Derek, the red chile is dry whereas the green chiles are fresh/frozen. I always get a little \'gringo\' when talking green chile like on the vine pepper or like sauce/salsa spread over huervos rancheros. My wife just laughs at me, mumbles something in Spanish and walks off! We\'d always order \'Christmas style\' when visiting Tecolote Cafe in Santa Fe and they split it red and green sauce.

The way I generally use the red chile is in a rub. I pat dry the pork shoulder and rub a mix of chile powder, ancho chile, guajillo chile, cumin, garlic powder, salt and pepper. I sweat down an onion and garlic in olive oil until translucent. Scrape the pan, add more olive oil then I brown the pork shoulder on all sides really good.

Rest to come this weekend.......

 

[elky McElkerson]

that is almost exactly how i make it!!!

i use water only tho...and i add a pork bone. and growing up where i did,. red chili puree only. i usually make a couple gallons of red chili, and freeze it in quart ziploc bags. that red stuff is like the Swiss Army knife of Mexican cooking.

and i serve it traditional as well. shredded cabbage, some oregano & chili flakes..and dice onion, with a wedge of lime.

mine never taste the same. i am never smart enough to note my red chili pod ratios. i\'m all over the place. it\'s usually Ancho, Californian..and some Mexican one that is hot as fire..forget the name.

 

[colorado russ]

Wife makes red chile from pods also generally using chicken broth/stock to rehydrate. We\'ll serve the posole with red onions, lime, fresh tortilla and small dollup of sour cream.

Cleaning lady here at work brought hers in and it\'s made with just red chile. But, she uses pig knuckles and other parts! Great flavor - just have to get over a spoon with a bone joint in it!

I only use a bone-in shoulder. After I get the shoulder all browned, I pour in enough chicken stock to cover it entirely. I then boil it for 4-5 hours until the bone comes out of the shoulder with no effort. Add in the green chile and simmer another 30 mins. Add in the hominy and simmer another 30 mins.

 

[elky McElkerson]

Sweet. I can almost smell it.


Sent via Jedi mind trick.

 

[colorado russ]

I think I have everything I need to get started. [attachment=0]<!-- ia0 -->IMG_20160110_085326_755.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

Saute a medium size onion and 6 cloves of crushed garlic in 1/4C or so of olive oil. Spice that up with a 1/2t chili powder, 1/2t black pepper and 1/2 t cumin. [attachment=0]<!-- ia0 -->IMG_20160110_101258_025.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

While the onions and garlic are saut?ing, I take the bone in pork shoulder(10 1/2 lbs), rinse it off then pat dry with paper towels. Rub with ancho chile, guajillo chile, garlic powder, cumin, black pepper and chile powder. Give a good coating but not too generous. [attachment=1]<!-- ia1 -->IMG_20160110_102132_401.jpg<!-- ia1 -->[/attachment] [attachment=0]<!-- ia0 -->IMG_20160110_102239_621.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

Now to get the pork shoulder into the pan with the olive oil/onions/garlic. Add more olive oil if needed. Brown shoulder on all sides. Move it around in the pan while it\'s browning to keep the onions/garlic from burning. I cut up Hatch green chiles while it browns. [attachment=1]<!-- ia1 -->IMG_20160110_103920_187.jpg<!-- ia1 -->[/attachment] [attachment=0]<!-- ia0 -->IMG_20160110_104440_468.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

After the pork shoulder has a good brown on all sides, I add in a 4-5 whole cloves of garlic, 6-8 Hatch chiles in large pieces and enough chicken stock to cover the shoulder entirely. Bring it up to a boil then cover and reduce to a simmer for 4-5 hours. While this is simmering, I cut up approximately 30 Hatch green chiles which will be used in the final step. Now it\'s a waiting game until the pork shoulder is done enough where the bone comes out easily. [attachment=0]<!-- ia0 -->IMG_20160110_105136_692.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

My cheap-o Cabela\'s turkey frying pot gets wobbly when heated up so I have to use one of my wife\'s manly colored dumbells to keep it weighted down and helps seal the lid. [attachment=0]<!-- ia0 -->IMG_20160110_132030_488.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

Finally simmered enough to get the shoulder bone out clean. Removed all of the pork shoulder and fat as possible along with garlic cloves. Let it cool down then shredded the pork and back into the pool! Added all the chopped green chiles and another 1/2 onion. Set outside to cool down then put in fridge overnight.

This will let the fat congeal and rise to the top. Easy skimming of fat. Ready for a final tasting. I\'ll add additional spices if I think needed. [attachment=0]<!-- ia0 -->IMG_20160110_180432_754.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

Oops - I also added 3 cans of fire roasted diced tomatoes and my big ol\' can of hominy when I added the green chile and onion. The hominy will absorb the flavors this way without getting cooked too much and being mushy.

 

[elky McElkerson]

My cheap-o Cabela\'s turkey frying pot gets wobbly when heated up so I have to use one of my wife\'s manly colored dumbells to keep it weighted down and helps seal the lid. [attachment=0]<!-- ia0 -->IMG_20160110_132030_488.jpg<!-- ia0 -->[/attachment]

HAHA!!

i would blow out my shoulder lifting that 10er up that high..hahahha..