Posole

[WMAn]

Not a game dish, but looking good just the same. As per usual, this is a Cook's Country recipe.

Ingredients:
- Dried Ancho Chiles
- Chicken Broth
- Country-style pork ribs
- White hominy
- Onions
- Garlic
- Oregano
- Lime

The ancho chiles are the really cool part. You toast them in the oven at 350 for 6 minutes. Remove the stems and seeds. Place them in a cup of broth, cover with plastic wrap, and microwave for 2 minutes. Place broth, peppers, cooked onions, and garlic in food processor and puree.

The pureed pepper mixture, looked so good that I had to stop myself from turning the container up and drinking it! I'll post pics later.

 

[jb3]

My wife has a subscription to one of the cooking magazines out there and that dish was in it this month.

 

[TAFKAP]

I had it once, and wasn't a big fan. It was OK, but didn't blow my skirt up. I guess I'm just not a big fan of hominy like that.

 

[TAFKAP]

To me, posole was just an OK chicken soup with a Mexican flair, with chunky corn. I guess I've just never had a goodversion of it.

I've been meaning to try it at La Guadalupana, but I just can't tear myself away from their tacos.

 

[TAFKAP]

I've never been to any of the ones besides Summer. I'm never out towards Hickory Hood (for good reason), and never had any desire to try the one on Austin Peay. It's the old "go with what you know" principle.

 

[WMAn]

I had it once, and wasn't a big fan. It was OK, but didn't blow my skirt up. I guess I'm just not a big fan of hominy like that.

The posole was even better tonight than last. To what you said TAFKAP, there isn't anything to this dish that will blow you away.

The best word I can think of to describe it is, authentic. What I mean is that many Mexican resteraunts in America overdo their dishes with sour cream and cheese.

This posole recipe has a smell and flavor that is authentically Mexican with substantial flavors that are not over the top.

The recipe used a two step process for the hominy, which I think is a big part of the good results I got. Step 1 was to toast the rinsed and drained hominy in the grease left over after browning the pork. You do this for 2-3 minutes and then remove the hominy. Step 2 is to add the hominy back to the stew only during the last 30 minutes of cooking so as to soften the hominy.

The result is the hominy lends the aroma of corn tortillas heated on a grill to the dish.

If the Mexican restaurant ya'll mentioned is good, I would give their Posole a try.

 

[Hawk]

I think Posole is an Indian dish. I know the frist time I had it was In Santa Fe at a New Mexican Restaurant. It was on several other restaurant menus. It was really good. I had green chille added to spice it up a little.

 

[TAFKAP]

The Mexican place I mentioned is extremely authentic. It's the kind of place you go and might be the only Gringo in the joint. When the waiters and cooks clock out at the sour cream & cheese Mezzcan places, this is where they take their family to eat. I'll try it there before I dismiss it outright.