Pico Posole Pintos Food

TEXAS SOUPER PINTOS

Steps:

• Place beans in dutch oven.
• Cover with water 2 inches above beans;bring to a boil.
• Boil 2 minutes;remove from heat,and let stand for 1 hour.
• Drain and return to dutch oven.
• Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
• Add ground chuck,stirring to crumble.
• (I cook and crumble mine before I add to beans but you can do either way).
• Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
• Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.

POSOLE

Steps:

• INSTRUCTIONS:.
• Preheat oven to 400°F.
• Slice off tops of garlic heads, about 1/4.
• Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
• Drizzle garlic heads with extra virgin olive oil.
• Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
• Wrap garlic in foil and place on middle oven rack for about 45 minutes.
• Remove and let cool.
• Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat.
• Add chiles to oil until just soft, don't crowd the pan.
• Remove chiles and set aside.
• Salt and pepper pork well.
• Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches.
• In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies.
• Add 1/2 Cup water to pan.
• Press garlic heads to squeeze out garlic and add to pan.
• Add posole, salt and pepper. Stir.
• Add 4 qrts of water to pan, cover and bring to a boil.
• As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender.
• About 30 minutes before posole is done, prepare garnishes and set out for serving.

SUNDAY SUPPER POSOLE (MEXICAN STEW)

Steps:

• Rehydrate dried chili's by boiling in 2 cups water for 1 hour. Run through blender and set aside.
• Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)!
• Drain and rinse well hominey.
• Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
• Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
• Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.

RED CALDWELL'S PRIZE WINNIN' PINTOS

Steps:

• Drain and rinse the beans.
• Place the beans in a crock pot set on low, cover with water.
• Add everything else.
• Cook overnight.
• Add any salt that is needed.
• (Don't salt at the beginning because of the salt pork.) Serve.
• These freeze well and are even better when reheated.
• I had to cut this recipe in half to get it to fit my crock pot.