A New Way to Celebrate the New Year: Bev’s Posole
By Beverly Hicks Burch
Well, yesterday Tall & Handsome and I celebrated out 5th wedding anniversary. One thing I’ve picked up over those five years is his love for some of his New Mexican foods…green chilies in particular.
When he first came to Alabama, he brought a southwestern, or at least New Mexican holiday tradition with him…that was serving Posole during the holidays. Posole is a type of soup/stew made with pork, hominy and green chilies.
I’m planning on serving this tomorrow to start the New Year out with a tasty, spicy kick…nothing like trying a new tradition!
Pork, Green Chili and Hominy Stew
For the Pork:
1½ – 2 pounds lean pork loin, trim any fat away
Juice of 3 limes
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
The day before, cube pork and add juice of limes, oregano, and onion and garlic powder. Mix well and marinate overnight in the refrigerator.
2 tablespoons olive oil
1 small onion
2-3 cloves minced garlic
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon ground cloves
Cayenne pepper (optional) can use up to ½ teaspoon. I add a couple of dashes… more will make it hotter! (Because of my Sjogren’s I make ours mild)
4 cups chicken broth (I use Swanson’s canned or boxed)
2 4 oz. cans chopped green chilies
1 large and 1 small can white hominy (Posole), drained and rinsed
½ teaspoon oregano
½ teaspoon onion powder
½ teaspoon garlic powder
In large pot, heat oil until hot. Sauté onion until it begins to brown. Add minced garlic, black pepper, cumin, cloves and cayenne pepper. Stir and cook for 1 minute allowing spices to ripen and toast. Next add chicken broth, pork with the marinade, the hominy, additional spices and the green chilies. Adjust heat to simmer. Cover and cook until pork is cooked and tender.
Serve with warm tortillas* and red enchilada sauce drizzled over a bowl of hot Posole before serving.
*Reggie is usually in charge of heating the tortillas. He does it between layers of paper towels in the microwave and then takes them out and butters them with Land of Lakes “butter” that is 60% canola oil. Yum-yum
© 2008 Beverly Hicks Burch All Rights Reserved.