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From:
Subject: [TXREDRIV-L] Posole Stew
Date: Mon, 1 Jan 2001 15:30:46 EST


This is not my recipe, but I went to www.ask.com and typed in posole, and
found this one. Mine actually has less ingredients.. I will post it later..
BEEF or PORK POSOLE STEW

3-quarts of your favorite stock
1-1/2 lb of uncooked Posole (nixtamal), well rinsed
2 -1/2 lb (Lean) London Broil or Sirloin (Loin cut) or
Pork Loin (approx. 1 to 1-1/2 in. thick)
*l large onion - chopped
*1 whole head of garlic w/ top cut off
*3 tsp of oregano
*2 large bay leaves or 4 small
*5 mounded Tbls of Ariz. Santa Cruz or N Mex. Chili
Powder (pure red chili powder- not the commercial mix)
3 - 15oz. cans of "no salt added" peeled tomatoes,
chopped
12 - Fresh green Anaheim chilis, roasted and chopped
2- 15 oz. cans of no salt Pinto Beans, rinsed well, ( Optional)
or a equal amount of fresh cooked (plain)
2 bunches of green onions including most of the tops
cut in 1 in. pieces
Black Pepper to taste
Posole Day.1-1/2 lb of uncooked Nixtamal, or 16oz of dried. (This is a form
of hominy and can be purchased in markets that cater to an Hispanic
clientele. It is better for this purpose than hominy, however, I have seen
posole made with hominy and seems to work okay) Measure out nixtamal, pick
clean, wash, and put into about 8 quarts of water, bring to a rolling boil
and, covered, boil for about 2-3 hours, or longer, until the "corns" blossom
into kind of a "flower". Not all of them will do this but the majority will.
(When nixtamal is done; strain, rinse well and set aside. Nixtamal can be
done a day or two in advance. Put in bowl and cover with cooking liquid and
plastic wrap. Keep in frig. When ready for use rinse well.) Now while the
Nixtamal is cooking. . .
. . .start a, hot, mesquite (or your favorite wood) fire in a charcoal grill
(smoker), off to one side of the grill. Trim meat of all extraneous fat.
Place in shallow throw away foil pan or sheet of foil, on the side of the
grill without the fire. Cook until well smoked, and "done'ish" throughout,
about 30 to 40 min. depending on thickness, fire, etc. Turn meat about half
way through cooking time. When done, cool to handle and cut across the grain
into small bite size pieces. Set aside.
After the meat is done, spread the coals and put the Anaheim chilis on the
grill. Roast them until the skins turn mostly brownish black, do not burn.
Put them into a plastic bag and allow them to steam for 20 to 30 min. Skin
them, cut open and de-seed and de-vein them. Chop into small bite size
pieces. Set aside.
Skim fat off of beef or chicken stock. To de-fat further, line a large
strainer with cheesecloth filled with ice cubes and pour stock through this.
Use a full 3 quarts of stock. Freeze the other half for a future batch or
other uses. Place stock in stock pot. Heat and add - all items above marked
with *. Simmer, covered, for 1 hour. Sieve out all the stuff (throw away) and
return liquid to pot (3 quarts - check with the marked stick). Put in chopped
Meat, Nixtamal, Beans, Tomatoes, Green Chili's. Simmer whole thing for
another hour, covered. The last 10 minutes of cooking add the Green Onions to
pot. Serve with gordita (thick) corn tortillas, warmed. Garnish each serving
with Hard (white) Mexican cheese, plenty of chopped fresh Cilantro and
squeeze in half a fresh lime.
This recipe takes time to do so you should enjoy cooking and preparing
exquisite food before attempting, but I guarantee, if you take the time to
collect the proper ingredients and the time to cook it, you will impress
everybody lucky enough to be served this extremely flavorful and healthy dish.


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