Sunday Supper Posole (Mexican Stew)
This recipe has been served at the Northside Farmers Market the last 4 years. My friend, Sergio Corona, Lunch Chef at Rossario’s, showed me this recipe and the 2 of us have served each year at the”Cinco de Mayo” celebration the first Sunday in May. It is a pretty authentic recipe except, we felt the pigs foot in the center of each bowl on top the Posole stew and covered with shredded cabbage would be a little too much for Gringos. So we say we use pork neck bones. Above garnish or finish is the correct custom of his family from Jalisco, Mexico. (recipe #427023)
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INGREDIENTS
Nutrition- 3lbs pork loin
- 112ounces white hominy
- 2lbs pork neck bones
- 1large sliced onion
- 1bunch sliced celery
- 4quarts water
- 2tablespoons minced garlic
- 4tablespoons salt
- 3dried chilies
- 28ounces corn kernels
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DIRECTIONS
- Rehydrate dried chili’s by boiling in 2 cups water for 1 hour. Run through blender and set aside.
- Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)!
- Drain and rinse well hominey.
- Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
- Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
- Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.
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