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Richard's Quick Posole - made in Instant Pot

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Joined: Jun 15, 2006

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Posted to Thread #30281 at 3:09 pm on May 13, 2018

I'd never made Posole so I researched other recipes on Finer Kitchens site to use up about half of the remaining pork roast, including making it in the Instant Pot. Following Richard's recipe (copied below), I used less garlic, black pepper, cumin, and cloves, more oregano, no cayenne, and 1/2 tsp of Ancho chili powder. For peppers, I used 3 roasted, deseeded whole poblanos (including stems), 5 slices deli jalapeƱo jarred peppers, deseeded and cut into tiny pieces, and a small (10oz?) can of green enchilada sauce. I also added 2 heaping tablespoons of Trader Joe's jarred southwestern corn relish - spicy ;). Drained, rinsed and added a big can of Juanita's Hominy along with a small can of diced tomatoes. IP Manual 10 minutes with 20 minutes after on warm, then NR. I removed the poblanos, added 1/4 cup chopped fresh cilantro, a small leftover sweet potato,cubed, and 4 small corn tortillas, cut into wedges. Because the soup was still a bit spicy for us, I made rice to serve topped with the posole. With changes to become more of a Hominy Stew ;), we loved it and are looking forward to the leftovers!

Richard's Quick Posole

3 Tbsp lard or oil
1 white onion, chopped
4 cloves garlic, minced
1 tsp black pepper
1 tsp ground cumin
1 tsp mexican oregano
2 tbls ground New Mexican chili (see note below)
1/4 tsp ground cloves
1/2 tsp ground cayenne pepper (optional)
1 1/2 lbs roasted pork cubed
4 cups chicken broth
1 cup chopped green chile
3 cups cooked posole or 3 cups canned hominy

Heat lard and saute onion until it turns golden. Add the garlic, black pepper, cumin, cloves, and cayenne, stir and cook briefly to toast the chilies. Add the pork, cooked posole (or hominy), broth, green chile, and New Mexican chilies. Cover, simmer at 1 hour.

Serve with finely shredded cabbage, thinly sliced radishes, diced white onion (rinse in water to remove some of the bite), picante sauce, lime wedges, and corn tortillas. Garnish posole as desired.

Note: if using whole dried NM chilies: toast in cast iron skillet, don't burn. Remove seeds and stems. Put in blender with enough boiling water to cover. Let sit until water is warm. Process into a puree. Strain into pot through a wire mesh strainer to remove the bits of skin.

Link: Quick Posole


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