I have a chunk of pork shoulder to use up. I roasted it a couple of nights ago and madesome wonderful cracklings with the skin but have a lot of pork leftover. I was thinking posole Sunday when I am through working. I know I can google for it and certainly find something in one of my Bayless books, but I am just curious if anyone has a favorite tried and true recipe.
Okay, so I just found this post and am replying very, very late. But, I have a great recipe from a fantastic place in San Antonio called Rosario's. If you go to San Antonio, skip the Riverwalk for any Mexican food and find this place. This is the best ever. The recipe here is excellent. It doesn't quite get to the restaurant's flavor, but its close. I'll keep working with it.
# 2 1/2 pounds pork butt (bone in)
# 4 quarts water
# 1/4 cup dried oregano
# 1 onion, cut in half
# 1 whole head garlic (about 8 cloves), puréed
# 1 tablespoon salt
# 2 bay leaves 11/2 cups puréed chile guajillo (you'll need about 10 dried guajillo chiles; New Mexico chiles can be substituted; see Note)
# Additional dried oregano, to taste
# 3 (151/2-ounce) cans white hominy, drained and rinsed
# Fried tortilla strips Thinly shredded cabbage
# Fresh cilantro
# Diced radishes
# Diced scallions
# Wedges of lime or lemon
# Chile de árbol paste (you'll need 1 cup chiles de árbol; see Note)
# Dried oregano
Place pork in a large stockpot, add water and bring to a boil. Skim off foam that rises to the surface. Add 1/4 cup oregano, onion, garlic, salt and bay leaves. Boil gently until meat is medium rare. Remove pork from liquid and let cool; reserve liquid. Trim fat from pork and dice into 1/2-inch cubes. Place the pork and the bones back into the broth and bring to a boil. Add chili guajillo purée and more oregano. Simmer briefly until meat is cooked through. Add hominy and let simmer for 5 minutes more. Remove and discard the bone, bay leaves and onion pieces and add more salt if necessary. Ladle the soup into big warm bowls and top with fried tortilla strips, shredded cabbage and cilantro. Serve additional garnishes of diced radish, scallion, wedges of lime or lemon, chile de árbol paste and oregano in separate bowls on the side.
Note: For Chile Guajillo Purée: Remove stems and seeds from chiles and tear them into large, flat pieces. Toast over medium heat in a heavy skillet, pressing them down with a metal spatula until they crackle and blister. Remove to a bowl, cover with boiling water and soak for 30 minutes. Place in blender with some of the water; blend until smooth.
For Chile de Arbol Paste: In a saucepan, place 1 cup chiles de árbol and cover with water. Add salt. Bring to a boil and simmer to soften chiles, about 4 minutes. Drain. Heat a tablespoon or so of olive oil in a pan, add chiles and sauté briefly. Purée in blender.
Makes 14-16 cups or about 8-10 servings.
3 tablespoons olive oil
3 medium onions -- chopped
6 cloves garlic -- peeled and lightly crushed
1 1/2 teaspoons cumin seed -- toasted and ground
1 teaspoon oregano -- toasted
2 tablespoons Ancho chili powder
2 morita chipotle chilis -- stems removed
pepper -- freshly ground
4 pounds pork shoulder or butt
8 quarts water
2 carrots -- peeled and sliced
1 can chick peas -- rinsed, skins removed
1 large can hominy -- rinsed and drained
2 andouille sausages -- sliced
4 Roma tomatoes -- diced
2 ears sweet corn -- kernels cut off cob
green onions -- chopped
cilantro -- chopped
chiles, fresh or dried
Heat olive oil in large heavy-bottomed stock pot over medium heat. Saute onions till transparent. Add garlic, spices and chili powders, salt and pepper and stir once or twice. Add pork and water to fill pot to within a couple of inches of the top. Bring to a boil, turn heat down and simmer with lid ajar for 3 hours, until pork is very tender. Remove pork to a bowl and keep moist with some of the stock. When the pork is cool enough to handle pull it apart with your hands into serving pieces.
Degrease the stock. Return to a simmer and add carrots, potatoes, chick peas, hominy, andouille and tomatoes. Simmer 30 minutes. Add corn and pork and cook 10 minutes more, until all ingredients are heated through. Taste broth and adjust seasoning.
Serve in deep bowls and pass chilis, lime, cilantro, green onions and radishes at the table to add as desired.
Re: chick peas, they're not traditional anyway, they won't be missed. If you wanted you could add a lttle more hominy to make up the difference. Obviously if your pork is already cooked you'll have to adjust the recipe anyway, but I thought this might give you a starting point. Have fun...