Posole (Jim's new favorite)
- Preparing Time: 1 hour
- Total Time: 8 hours
- Served Person: 8
- salt and pepper
- 1 tablespoon ground cumin
- 1/4 cup extra virgin olive oil
- 2 tablespoons olive oil
- 3 tablespoons ground cumin
- 1 onion
- 2 tablespoons garlic powder
- lime wedges
- 2 tomatoes chopped
- 1 28 oz can diced tomatoes
- 3 tablespoons smoked paprika
- 8 cups water
- 1 red onion chopped
- for the garnish
- for the pulled pork
- 1 5 lb pork shoulder
- 1 can coca cola
- for the roasted pepper
- 4 fresh green chilli
- for the posole
- 6 cloves fresh garlic, peeled and minced
- 2 poatoes diced (skin on)
- 3-4 green jalapeno pepper diced fine
- 1 tablespoon beef stock paste
- 1 28 oz can pinto beans undrained
- 1 28 oz can white hominy drained
- 2 tablespoons fresh oregano
- shredded mild cheese or
- fresh cilantro chopped fine or
- Carbohydrate 17.1430275095773 g
- Cholesterol 0 mg
- Fat 5.34773375532039 g
- Fiber 3.23047504605868 g
- Protein 2.69744500272883 g
- Saturated Fat 0.712628000671386 g
- Serving Size 1 1 Serving (388g)
- Sodium 41.5927682509447 mg
- Sugar 13.9125524635186 g
- Trans Fat 0.328385750399762 g
- Calories 115 calories
OK. Here we go. This seems like a lot of steps but this is truly worth it. And its really easy besides: 1. Preheat oven to 275 degrees F. In a roasting pan ( I use my Le Creuset) put a drizzle of olive oil. Place roast in the pan, and sprinkle on the cumin, garlic, and paprika. I sometime use some chili powder or some dried hatch chili powder too if I have them. Add the can of coke to the pan, and add salt and pepper. IMPORTANT - SEAL the pan with tin foil then put the lid on and roast for 7-8 hours until the meat is able to be "pulled" apart with two forks easily. I do not even check this for 7 hours!!!!. Leave it alone! Then remove meat from pan, pull it apart and save it and the juices in separate pans for later. (Note: I don't use all of the pork in the Posole so you have plenty left over for roast pulled pork sandwiches!) 2. While the meat is roasting, oil and salt and pepper the peppers. Add them to a hot grill and char them til black. Place them in a bowl and cover with plastic wrap to steam off the skins. When cool, skin the peppers, and chop them and remove seeds and stems. Reserve for later. 3. Now to make the posole: In the same Le Cruset pan(after it has been cleaned), add the olive oil and saute the onion about 5 minutes. Add garlic and jalapeño peppers and continue to saute for 2 more minutes. Add the reserved roasted peppers, the potatoes and and the diced fresh tomatoes and continue to cook for 2 more minutes. Stir in water and stock paste (or just use beef and/or chicken stock) Add the canned tomatoes, the canned hominy and the canned beans. Add the reserved juices from the pulled pork. Cover and simmer for 30 minutes. Add the pork. (I just use my judgement here but its about 1/3 to 1/2 of the pulled pork). Add the oregano, and the cumin and simmer another 20 minutes uncovered. Serve in bowls and garnish with one or more of the garnishes. If you want to add more peppers, wait and taste this before you do. It has a nice kick. If it is not hot enough I chop some fresh or roasted jalapeno peppers, put some in each bowl and serve the hot soup over top. I also get some nice rolls, butter them and put them on the grill. Then add some mayonnaise or butter and then add the pulled pork. IT goes great with this soup!
