Radtexan
Moderator
Posole
After my years in Northern New Mexico,one of the things that came back as a family Christmas tradition is Pasole....
Stew with a bleached hominy as a base..Never did like hominy till we found this dish...It is a Christmas eve staple,but usually make one batch ahead of time and Tonight is the NIGHT .....
Authentic recipe calls for pigs feet,but I just double the beef and pork...
7 Chile Pods (stems & seeds
removed, pods rinsed)
6 small pigs’ feet
6 qts. water
1 lb. lean pork meat, bite-sized
1 lb. beef cubed
1 32 oz. pkg. Posole
2 medium onions, diced
1 14 oz container chopped green chile's
6 cloves garlic, minced
4 tsp. granulated garlic
1 ½ Tbsp. salt
1 14 oz. container Frozen Red Chile paste
Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend. Makes twelve 16 oz. servings.
After my years in Northern New Mexico,one of the things that came back as a family Christmas tradition is Pasole....
Stew with a bleached hominy as a base..Never did like hominy till we found this dish...It is a Christmas eve staple,but usually make one batch ahead of time and Tonight is the NIGHT .....
Authentic recipe calls for pigs feet,but I just double the beef and pork...
7 Chile Pods (stems & seeds
removed, pods rinsed)
6 small pigs’ feet
6 qts. water
1 lb. lean pork meat, bite-sized
1 lb. beef cubed
1 32 oz. pkg. Posole
2 medium onions, diced
1 14 oz container chopped green chile's
6 cloves garlic, minced
4 tsp. granulated garlic
1 ½ Tbsp. salt
1 14 oz. container Frozen Red Chile paste
Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend. Makes twelve 16 oz. servings.
