Gringo Posole Food

MEXICAN GREEN POZOLE SOUP (GUERRERO STYLE)

Steps:

• In a large stock pot cook the meat with salt, onions cut in half, garlic heads, bay leaves and thyme with enough water to cover the meat.
• After opening the cans with Hominy, rinse, drain, and set aside.
• Once the meat has cooked and the bones can be removed easily from the meat, discard the bones. Place the meat in a large bowl to cool. Cut the meat in small bite size pieces and shred the rest of the meat from the Country style ribs or cut it too. Strain the broth where the meat was cooked. Remove the herbs, garlic and onion. Place the meat, broth and Hominy back in the stock pot.

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)

Steps:

• In a large pan.
• Saute onions in lard or bacon drippings until clear.
• Add garlic and spices and cook another two minutes.
• Add meat, green chili, rinsed hominy and beans.
• The beans are not traditional but we like them.
• Cook another two minutes.
• Pour stock over all.
• Add salt to taste.
• Simmer, covered, about 1hour.
• Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
• I serve this with large corn chips and cold melon.

GRINGO GREEN POSOLE FOR 2 (GLUTEN-FREE)

Steps:

• clean and dry the pork loin. place it in a zip lock bag. mix all the dry ingredients in a small bowl, then pour herbs and spices into the bag over the pork loin. close the bag and massage the pork until covered with seasoning. place in the frig over night. (the pork juices will help keep the seasonings on.) place roast in a small roasting pan. if the loin doesn't have much fat on top, place 1 slice of bacon on top, then set the pan in the oven. cook for about 30-40 min @ 350 degrees F. the internal temp should read 160 degrees f, before removing from the oven. When cool, dice half of the roast into small bite sized pieces. You can use the remaining roast for another dinner tomorrow night, or you can double the posole soup recipe and have more posole . . .
• press 2 cloves of garlic into a small stock pot or other non-reactive pot. (chile is murder on aluminum pots and pans.) add a small amount of olive oil (i use less than a tablespoon) to saute over medium high heat. Add chopped onions. I dont stir much so I get a little brownness on the onion. remove from the flame when the onions are turning clear but have some caramelization on the edges. They should still be slightly crunchy. Add rinsed and drained hominy, enchilada sauce, tomatillos or salsa, and chicken stock. Add diced pork loin. simmer till hot and flavors have had a chance to meld, about 30 min. Watch for evaporating liquid and add more chicken stock or water to keep a slightly thick and hearty consistency.
• scoop warm soup into bowls and dress with garnishes.