Posole (Mexican Pork Stew)

Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!

INGREDIENTS:

• 2 lbs of pork or chicken (I used left over pork tenderloin) but pork shoulder or pork roast is less expensive and more favorable
• 2- 10 oz cans diced tomatoes with green chilies (Rotel is what I used)
• 2- 28 oz cans of white or yellow hominy, drained and separated in half
• 2 -14.5 oz cans of chicken broth
• 2- 10 oz cans of red enchilada sauce
• 1 TBS vegetable oil
• 1 cup onion, chopped (1 medium onion is about a cup)
• 2 TBS minced garlic (from the jar is the easiest)
• 1 TBS Chili powder
• 1-2 tsp Ancho Chili Powder (gives it a smokey taste)
• 1-2 TBS ground cumin ( I like more)
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 C fresh cilantro leaves, chopped…(or more if you LOVE cilantro)
• lots of sliced lime wedges ( 1 lime cut into 8ths)

DIRECTIONS: GO GATHER ALL YOUR INGREDIENTS, open cans, cut up, measure etc. then start!!

1. Take whatever pork you have chosen, trim the fat and cut into 1/2 inch cubes. Brown in oil over medium heat then remove from heat and put aside in a bowl
2. Add some oil to pan and now saute onions until tender…about 3-4 mins
3. Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, the 2 cans of enchilada sauce, all the seasonings and 1 1/2 cans of chicken broth and 1/2 (or 1 can of the hominy, saving the other can that was drained…or eyeball it!)
4. Now put slow cooker on for 2 hours and let the smell permeate throughout your house…or, you can put it in a stew pot and bring it to a boil, then reduce the heat and simmer for 30 mins until the meat is tender.  Just depends in what kind of rush you are in!!!
5. Take the other can of hominy (that was drained) and add it to a food processor and blend it till it is pureed.  Add the other 1/2 c of chicken broth at the same time. This pureed hominy thickens the stew.
6. If you are using the slow cooker, take the lid off and after an hour, add the pureed AND the whole hominy to your pot and let cook for the last hour.
7. Finally, when it is ready, take out and serve into bowls…add as much cilantro that you would like, some cheese if you so desire, and then squeeze the lime on top and PHEW…it is worth the work!

Thank you starman5 for the inspiration on making this.  What a hit and a new FAVORITE!!!

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Chicken Tortilla Soup (EASY!!)

Chefboyrd2’s Tortilla Soup

 2 tbls corn oil

3 corn tortillas ( 6 inch) cut into 1’’ pieces

1 small onion finely chopped

1 tbs minced garlic from the jar

1 tbls jalapeno chili from a 4oz can (or 1 fresh one, seeded and minced!)

1- 4 oz cans of diced green chilies

8 plum tomatoes, seeded and diced

1- 4 oz c tomato paste

2 tsp ground cumin seed

¼ tsp cayenne pepper

5 cups chicken stock

1 can Red Chili Sauce

1 cooked chicken from the grocery store minus the skin and   shredded

1 ripe avocado pitted, peeled and diced

Lots of Monterey Jack cheese, grated

Lots of cilantro (can never have enough)

Tortilla strips

Large dutch oven pot.  Corn oil heated then throw in the corn tortillas and cook until golden brown.  Next, throw in the minced onions and cook until you think it’s time to add the garlic and the jalapeno.  Next you add the green chilies, the tomatoes and the paste and cook for about 5-6 minutes, stirring.  Next, the cumin and the cayenne pepper and stir some more.  Now, the chicken stock, slowly, and then the red chili sauce and simmer for about 20 minutes.  Add the shredded chicken and avocado and cilantro. Now, let it sit on your stove until you are ready to serve it.  When it’s time to serve, put in bowls and then put the shredded Monterey cheese and then the tortilla chips…mm…mmm…good!  Even better the next day!