Charles' Posole
photo by sweetomato
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Posole
- 1 cup posole (dried or frozen hominy)
- 6 cups water
- 2 teaspoons chicken base or 2 teaspoons bouillon
- 1⁄2 teaspoon garlic, chopped
- 1⁄8 teaspoon dried oregano
- 1 lb diced pork
- salt and pepper
-
Red Chili Sauce
- 2 tablespoons hot red chili powder
- 1 cup water
- 1⁄2 teaspoon chopped garlic
- salt
directions
-
Posole:
- Combine posole, water, chicken base or bullion, garlic, and oregano in a 3-4 quart saucepan.
- Bring to a boil, cover, lower heat to simmer for 2 hours. **As you may lose water while the posole absorbs it and some evaporates, be sure to check occasionally that enough water remains in the pot to just cover the posole, adding water as needed.
- After posole is cooked, add pork and cook an additional 30 minutes. Salt and pepper to taste.
- Add chili sauce, 1 teaspoon at a time to your bowl until desired heat is obtained.
- Serve with warm buttered tortilla.
-
Chili Sauce:
- Combine powdered red chili, water, garlic, and salt in 1 quart sauce pan.
- Bring to a boil, then lower heat to simmer for 30 minutes.
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RECIPE SUBMITTED BY
I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios.
We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen!
I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage.
FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list.
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MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well.
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