Caitriona's Posole Recipe - Cooking Index
Caitriona's Posole Recipe - Cooking Index
| Posole | ||
| 4 lbs | 1816g / 64oz | Pork shoulder roast - (to 5 lbs) - fat trimmed |
| 1 | Whole tomatoes including juice - (29 oz) | |
| 1 | Onion - chopped (large) | |
| 4 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Salt |
| Water - as needed | ||
| 4 | Drained white hominy - (15 oz ea) | |
| Garnishes | ||
| Oil for frying | ||
| Corn tortillas - cut 1"-wide strips | ||
| Shredded red cabbage | ||
| Chopped red onion | ||
| Shredded Cheddar cheese | ||
| Lime wedges | ||
| Chopped cilantro | ||
| Salsa | ||
| Dried red pepper flakes |
For the posole, place meat, tomatoes, onion, garlic and salt in large pot. Use wooden spoon to break tomatoes into small pieces. Add enough water to cover meat by 1 inch. Bring to boil over high heat, then reduce heat to low and simmer, covered, until tender, 2 to 3 hours.
Remove meat from pot and cut into small pieces. Return to soup. Add hominy and cook 1 hour. Skim fat before serving, or refrigerate overnight; fat will congeal on surface and be easier to skim. Serve in bowls or ladle from a large pot.
For the garnishes, heat 1 inch oil in deep skillet over high heat. When hot, add tortilla strips; don't overcrowd. Fry until crisp and golden, 2 to 3 minutes. Drain on paper towels. Place tortilla strips, cabbage, onion, cheese, lime wedges, cilantro, salsa and red pepper flakes in small serving bowls and offer alongside Posole.
This recipe yields 10 to 12 servings.
Each of 12 servings, Posole only: 477 calories; 970 mg sodium; 93 mg cholesterol; 31 grams fat; 25 grams carbohydrates; 23 grams protein; 1.15 grams fiber.
Source:
The Los Angeles Times, 12-08-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.