Mexican Easter Ideas
Some friends of mine throw a fantastic "Mexican Easter" party every year. They serve up a ton of delicious food like tamales, stuffed poblanos, etc. I'd like to make either and appetizer or main dish that is easy to transport and does not need to be reheated. Problem is that I am not all that well versed in Mexican cooking. The only idea I could come up with so far is albondingas in a Mexican spiced tomato sauce as I could transport that in a crockpot. Any ideas from my fellow Chowhounds are much appreicated. Thank you in advance!
In many parts of Mexico, posole (sometimes spelled "pozole") is popular at any feast. It is traditionally made with extra meat for such a holiday. Here is my recipe. It scales easily.
¾ bag frozen posole
½ Onion chopped
2-3 Cloves Garlic
About 1 T whole oregano
1 T powdered red chile (or a bit more) – NOT chili powder.
Red chile sauce and cilantro for garnish. (I use a red chile sauce that is store bought. I can send a recipe if you need it.)
Yes, I know that’s vague. Depending on your slow cooker and how much you want to make, you may need more or less of these to taste.
For the pork, I use whatever is on sale. I often find some sort of pork chop or boneless pork ribs at a good price. Some folks use shoulder, others add neck bones in addition to the meat (they are not cheap anymore, when I can find them.) I generally add enough pork so every spoonful gets a piece.
Empty the posole into the slow cooker, cover with boiling water and turn on the cooker. Throw in the onion and oregano. I like to crush the oregano in my hand first.
Cut the pork into whatever size pieces you want. I like smaller ones, about ½ inch cubes.
Heat a small amount of oil in a pan and add garlic. Sautee for a bit and then add pork. Season with salt and pepper and brown quickly. Add to the pot and top up the water to cover all. Stir the pot and cook until all the posoles “pop” – I do the work just before bed and wake to the smell of the posole. You may need to add a bit of water to top it off.
Serve garnished with cilantro and red chile sauce. I generally serve the chile sauce on the table so people can add however much they want.
Cook a pork shoulder separately and shred it. Cook the posole without pork, then add some of the shredded pork and cooking juices near the end of the posole cooking time.
You can do this on the stovetop, too, of course, and it only takes a few hours. But I prefer the slow cooker.