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Ted Weiant's Posole
This
is a fantastic and easy recipe. It is truly comfort food and a great dish
for a cold night or a Mexican party. Your guests will ask for you to make it
again and again.
Ingredients:
4 onions -- chopped
2 cloves garlic -- peeled and chopped
2 tablespoons olive oil
1/2 teaspoon black pepper,ground cumin, cloves and
cayenne
1 1/2 pounds pork shoulder -- Cut into cubes
3 cups or more Chicken Broth
3 cups or more canned Posole (Grits)
1 12 - 16 ounce can chopped green chilies -- pureed in a processor
4 chopped jalapeno chili peppers
Chipotle chili canned in adobo -- to taste
1/2 cup flour mixed with salt, pepper and chili powder
Directions:
Cube the pork. Dredge in the flour mixture and brown in a deep
pan with the olive oil. When the pork is browned, remove from the pan and set
aside.
Puree the garlic, Jalapeno and the green chilies in a food processor. Sauté the
onion in the pan where the pork was browned. Add a little oil if the pan has
become dry. Saute the onions until soft and transparent. Add the chopped
chilies, garlic and Jalapeno. Then add the pork and cover with stock.
Season with the Chipotle, salt and pepper to taste. Simmer for an hour or until
the pork is getting tender. Add the Posole and taste seasoning again. The "heat"
will mellow, so add just a little more than how you want the final dish to
taste. Adjust to taste. The "heat" will soften with the addition of the Grits.
Simmer with the Posole for another hour or so. Serve with a side bowl of sour
cream on the side.
This goes well with a tossed salad, guacamole and tortillas.
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