Kroger had pork shoulders for 99 cents a pound so I grabbed one. I figured it was past time for a big pot of posole.Mrs J eats hers with crushed nacho chips but I like to go with the traditional garnishes, sans cilantro because reasons. Posole as I made it here is a pork stew with hominy spiced with a sauce made from dried chilies. I soaked the chilies in hot water and then liquified them in a blender. Push the raw sauce through a sieve and saute the result in a shallow pan with a bit of oil to bring out the flavors. Stir it into the pork broth.
This was easy enough. I poached some chicken thighs in stock and then set them aside to cool. I found a pint jar of tomatillo salsa and added that to the broth, a quart jar of hominy, plenty of garlic, cumin, salt and pepper, and finally, the chicken , shredded. Thicken, as needed, with a slurry of masa in water.
Some corn tortillas, cooked on the griddle and then torn into pieces and fried, made a nice side. Toss them with salt and a grind or two of mixed dried peppers while warm.
Mrs J is from a small town a stone throw from the Mighty Mississippi and she grew up eating fish from those waters. She won’t go long without demanding fried fish for dinner. These are cod fillets instead of catfish but she was satisfied nonetheless. The tartar sauce has a ton of dill in it.Someone found this old dog astray down by the county line and brought it in to St Francis. Poor dog looks to be half starved. I’m sure the good folks at the shelter will have him bulked up faster than you can say Chris Christie.I took this one of Toby and Bea a few years ago and ran across it while browsing through my archives. The original was in color but I’ve run it through an editing program to convert it to B&W and added some film grain with an appropriate filter. I like it better this way.Moar sammich! I always make what looks like way too much salad garnish for these things but I manage to eat it all – I keep adding back what falls off so every bite has plenty of crunch.Kittehs! Mrs J says she is just the sweetest little thing. They’ve named her Socks. She’s about eight weeks old. She likes to reach out and pat you with her cute little paw. Peeking out from atop the other shoulder of the volunteer is a little gray and white boy kitteh, Fraggle. He’s a tad younger that Socks.It’s always a good day for posole, the traditional pork and hominy stew. This is the red version, a green version with pork or chicken is also common.This little calico is named Lizzie. She’s ten weeks old. Mrs J doesn’t have any info on the other kitty. They are snuggled together in one of the kitteh beds she makes.Mmm… smoked pork sammy with slaw and a generous pour of a local BBQ sauce hat has gained some fame.
Mmm… posole with a few garnishes with quesadillas. The dish is similar in spirit to the classic tomato soup/grilled cheese combo. I made a huge batch of posole a few months ago and pressure canned several quarts of it to put back for quick dinners. I think there are six quarts left. The quesadillas are beef, cheese, and bean.Mrs J spotted Miss Bea down in the yard trying to decide if the deer was a threat. She decided the answer was no and proceeded to ignore it. She treats me the exact same way.We had chili one day this week, I used some ground beef and threw in some chorizo meatloaf that didn’t quite work out the way I had hoped and had frozen. Worked better as chili than as a meatloaf.There was enough chili left over to make a few chili dogs. These are garnished with chopped pickled jalapeno, fresh onions, and shredded cheese. The dogs are actually smoked sausages that claim to incorporate Vidalia onions in the recipe. I didn’t notice any particular onion-y taste but the natural casings did have a nice snap to them.This little pup took a few seconds off from the towel fight to pose for a picture. All the new arrivals get a flea bath whether they like it or not.Hard to beat a nice steak. I boiled the potatoes first and then squashed them a bit before frying them in duck fat and olive oil. Tasty little things with kosher salt and fresh cracked black pepper! The veggies were stir fried in a little stock with a dab of soy, and a spoon of chili garlic paste.One more puppeh! I think he likes her!I’ll wind this up with an enchilada platter. These are beef, bean, and cheese rolled in corn tortillas and are baked with a roasted red pepper sauce. The corn salad with black beans was pretty good, it has chopped celery, onions, red and green peppers, garlic, and is dressed with a seasoned rice vinegar/garlic oil vinaigrette.
I cleaned all the chicken bones out of the freezer, the wing tips from all the wing dinners, and a few pork bones and roasted them all for a nice stock. I used that to braise a pork shoulder for the posole. The recipe doesn’t need much more than that. I tossed several dried chilies into the broth to soften and pureed those with garlic and lime juice, adding the chili paste back to the broth. There’s a diced onion in there and oregano with a few bay leaves.I love to fry flour tortillas in a little oil, flip them once when they start to brown and them remove them to a plate atop a paper towel to drain. Give them a sprinkle of kosher salt when they are still hot. I like to grab a piece and roll a bit of pork into it with some of the cabbage and radish garnish to make a mini taco bite. Dip it into the broth or give it a squirt of hot sauce. Yummy!This is Ginger’s momma. She’s still at the shelter but Mrs J says there have been several inquiries.
I found a frozen block of posole in the nether reaches of the big freezer and decided today was a good day for it. That’s Monterey jack in the bowl with a few nacho chips. On the platter is an array of traditional garnishes. Colorful! Delicious, too.
I’ve had a batch of posole in the freezer for a long time and decided to go ahead and thaw it out today. The long, cold nap didn’t hurt it a bit. Cabbage is one of the traditional garnishes for this hearty soup so I tried a bit of my hot slaw on it this time. It was so good I dumped a bigger helping into the bowl before I finished it. There is a fresh habanero pepper in the mix and I could tell it was in there, the flavor came through over the jalapenos.
I said I would make posole again, this time with chicken, and did today. I was thinking white posole going into it but I talked myself into going two ways – one with green chilies and another with red ones. I can’t pick a favorite, both are very good.
Start the day before, soak the dried hominy overnight in water, then put it on to boil for a couple of hours. Plop a whole chicken into a stew pot and cook it while the posole is going. I added carrots and celery and onions along with several whole cloves of garlic to the stew pot. Bone the cooked carcass and set the meat aside, skim the fat from the stock and pour the stock into the hominy pot after straining out the solids. You can’t overcook the hominy unless you boil it dry. Break up the chicken with a fork and add it in along with two teaspoons of oregano.
Here is where you decide which way to go. I flipped a coin and it came up heads and tails. Dividing the recipe into two pots allowed me to have it both ways. (I’m sure there are more than two ways!) I started some dried chilies simmering in a sauce pan for the red posole, and opened a can of green chilies to add to the other. Each version got an onion sliced into it, the white version got the green chilies and a healthy dose of freshly ground cumin, the simmered chili pods were pureed with a slug of lime juice and a few garlic cloves and added to the other.
There are a bunch of traditional garnishes for these dishes, today I had cheese, jalapenos, and nachos for the red, and cabbage, jalapenos, and nachos for the white. Thinly sliced radishes are common, as are avocados and fresh chilies, cilantro for those that use it.