Anyone who has ever spent a new years with me has been treated to my posole, which I have always believed to bring good luck for the next year when eaten before and just after midnight. And over the years, especially after moving to the Big Island, I have been getting requests for my recipe A recipe that does not really exist outside my head.
So I am going to attempt to write something down here for those who wish to attempt to prepare this special dish for themselves. I am not saying that this is the most authentic posole to ever be prepared, but it was handed down to me by a beautiful old rotund Mexican lady that I knew and loved when living in Albuquerque, New Mexico in my teen years. I may have refined it some over the years though.
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- Pork Loin
- Mexican Style Hominy
- Seasonings Garlic Powder, Onion Powder, Cumin, Salt and Pepper. You can add chopped onions and garlic as well if you wish but have the powdered stuff available.
- Bacon Fat
- Anaheim/New Mexico Red Chili Powder
- Lots of LOVE
- I like to slice the pork loin in long strips and grill over a flavorful wood. This year I am using Maui Kiawe. The object is not to cook the meat but to sear it. Then set aside. I am searing mine today and refrigerating tightly wrapped over night.
- Manyhours before you plan to eat, I recommend New Years Eve morning, cube the strips of seared pork loin and add to a large pot. Cover with lots of broth or water (or both) and liberally season. Bring to boil then reduce the heat and cover. And let it cook, adding liquid as needed, for like all day long. The idea is to cook the meat until it shreds.
- As the meat cooks taste occasionally and adjust seasonings as needed. Don't be afraid to use lots of cumin and garlic.
- An hour or two or three before you are ready to serve, add liquid again and add your Mexican Hominy. Be sure and taste and season as needed.
- This basically completes the posole, but make the sauce as well!
- Mix dry ingredients together: flour, lots of red chili powder, garlic powder, onion powder and lots of cumin.
- Heat bacon fat and add flour mixture (a little at a time, you may not need it all). You are making a rue, like you would making a gravy because this is basically what this is, very hot and flavorful red gravy.
- Slowly add broth and whisk until smooth. Adjust fluid/flour/seasonings as needed.
Ladle the posole into a bowl and and spoon some of the red chili sauce over it and serve. Those who like to sweat will want more of the sauce and those more sensitive to spicy dishes will prefer less. It's all good either way!
And on that note I would like to thank all of you that follow along and I wish you a very very great 2013. Try the posole, can't hurt! <3
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