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Classic Posole

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Introduction

Discover the heartwarming flavors of “Classic Posole,” a traditional Mexican stew that brings families together. With its rich, smoky taste and satisfying blend of ingredients, this recipe promises to warm your soul while tantalizing your taste buds.

Tips for This Recipe

For the best flavor, use a combination of fresh and canned ingredients. Grinding spices yourself using a mortar and pestle will enhance their potency. Slow cooking allows flavors to meld beautifully.

Why You Will Love This Recipe

“Classic Posole” is not just food; it’s a celebration of Mexican culture and hospitality. Its robust taste, hearty ingredients like pork and hominy, combined with the freshness of corn and spices, ensure an unforgettable culinary experience that will leave you craving more.

Ingredients

  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 2-pound boneless pork shoulder (Boston butt)
  • Kosher salt and freshly ground black pepper
  • 1/2 red onion, sliced
  • 1/4 cup vegetable oil
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 2 plum tomatoes, diced
  • 6 cups low-salt chicken broth
  • 1 28-ounce can undrained pinto beans
  • 1 28-ounce can white hominy, drained
  • 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
  • 1 tablespoon oregano (preferably Mexican)
  • 2 teasnips ground cumin
  • Shredded mild cheddar
  • Chopped fresh cilantro
  • Lime wedges
  • Flour tortillas

Adviced Equipment

To create this delightful dish, you’ll need:

  • Mortar and Pestle (for grinding dried chilies)
  • Large Stockpot or Dutch Oven
  • Colander or Fine Mesh Strainer
  • Chef’s Knife and Cutting Board
  • Meat Grinder with Pork Tenderloin Attachment (optional)
  • Slow Cooker or Large Casserole Dish (alternative method)
  • Meat Thermometer
  • Food Processor with Chilies and Corn Pre-Programs
  • Large Wooden Spoon or Spatula
  • Dutch Oven Lid
  • Culinary Linens (oven mitts, kitchen towels)

History of the Recipe

Posole has been a staple in Mexican cuisine for centuries. Originating from Mesoamerica, it was enjoyed by various cultures long before European colonization. The dish represents the agricultural practices and culinary innovations of pre-Hispanic societies. As with many traditional recipes, “Classic Posole” has evolved over time, incorporating local ingredients like pork and hominy while preserving its essential spice blend.

Fun Facts about This Recipe

Posole is more than just a meal; it’s a gathering. Traditionally, communities would prepare large batches to serve neighbors and friends during celebrations like Day of the Dead or Cinco de Mayo. The slow cooking process symbolizes patience and communal effort in preparation.

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Classic Posole

Classic Posole

amanda

Equipment

  • - Mortar and Pestle (for grinding dried chilies)

  • - Large Stockpot or Dutch Oven (for cooking the posole)

  • - Colander or Fine Mesh Strainer (for washing corn, if using fresh instead of canned)

  • - Chef's Knife and Cutting Board (for preparing ingredients)

  • - Meat Grinder with Pork Tenderloin Attachment (optional for grinding pork meat directly before adding to the pot)

  • - Slow Cooker or Large Casserole Dish (alternative methods, though not specifically mentioned in the recipe but useful for making pozole)

  • - Meat Thermometer (for ensuring chicken is cooked through properly if using)

  • - Food Processor with Chilies and Corn Pre-Programs (if preparing from scratch, particularly useful for grinding spices and drying corn)

  • - Large Wooden Spoon or Spatula (essential for stirring ingredients in the cooking process)

  • - Dutch Oven Lid (to cover the pot during simmering to enhance flavors and maintain a consistent temperature)

  • - Culinary Linens (such as oven mitts, kitchen towels for handling hot pots or spices)

Ingredients

  • 1 tablespoon ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 2-pound boneless pork shoulder (Boston butt)

  • Kosher salt and freshly ground black pepper

  • 1/2 red onion, sliced

  • 1/4 cup vegetable oil

  • 1/2 red onion, chopped

  • 3 garlic cloves, minced

  • 2 plum tomatoes, diced

  • 6 cups low-salt chicken broth

  • 1 28-ounce can undrained pinto beans

  • 1 28-ounce can white hominy, drained

  • 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth

  • 1 tablespoon oregano (preferably Mexican)

  • 2 teaspoons ground cumin

  • Kosher salt and freshly ground black pepper

  • Shredded mild cheddar

  • Chopped fresh cilantro

  • Lime wedges

  • Flour tortillas

  • Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Instructions

1

Instruction 1

Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
2

Instruction 2

Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
3

Instruction 3

Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
4

Instruction 4

Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.
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