Quick and dirty posole
I've been craving posole forever, and while snowed in yesterday realized that I could make something a lot like it with the pork steaks and hominy on hand.
Referring to the Posole Rojo recipe on the Simply Recipes site, I cubed the steaks, salted and browned them and put them into a big pot of simmering water. (The center bones I cut out, browned and threw in one piece into the pot; when the meat had cooked I was able to just pull the meat off the bone and return it to the pan. Bonus: chance for the bones to give some broth-action.) Browned a few cloves of garlic before throwing that in as well.
Drained a can of hominy (reserving the liquid), rinsed it and added it to the pot. Deglazed the frying pan with the hominy liquid and poured that in. A bit of cumin, a bit of oregano.
Heat came from a can of chipotle peppers in adobo that is becoming a staple here. I threw that into the food processor with a few more garlic cloves, whirred it up and put that into the pot. Simmer for 2-3 hours.
The longest part is browning the pork cubes, but otherwise writing this probably took longer than the prep time. It's probably no where near authentic but it's some of the best winter soup I've ever tasted.
Sounds good. I generally add a half an onion or more. I always use dry posole (nixtumal corn) as opposed to canned hominy.
ennuisans, meat was often used only in "feast-day" posole. Sometimes it is very light on meat. If you use roasted pork bones, hominy, garlic, onion, etc., it can be very good without much meat or even just a little or even none. Here in NM it is often served as a vegetable side dish with no meat. It is seldom very spicy, especially when done that way. Sometimes it is almost sweet. When done that way it is sometimes kinda soup-like and sometimes has just a bit of liquid -- sort of like baked beans.
Sad to say the only posole I've really had was from a family restaurant in St Louis, now gone, that only made it on weekends and served enormous portions. I got a carryout order once and it was given to me in a quart styrofoam drink cup. It was less spicy than what I made and quite brothy.
I like to make pork broth a lot and it sounds like it would make an ideal base for a lite-pork version, with the veg you suggest.