by Robb Walsh
from The Tex-Mex Cookbook
(Broadway Books, 2004)
Serves 6 to 8
Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time the meat and chiles have become extremely tender. This version uses easy-to-find canned hominy and still gets better as you cook it longer.—Robb Walsh
For the roasted green chiles
5 to 6 fresh green Anaheim chiles
For the posole
1 1/4-pound pork shoulder, cut into slices (bones included)
1 1/2 cups roasted green chiles, chopped
3 garlic cloves, minced
1 cup chopped onions
2 tablespoons crushed red chiles
One 30-ounce can poole blanco (white hominy)
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
For the garnish
Chopped fresh cilantro
Baked tortilla strips
Make the roasted green chiles
1. Place the whole fresh peppers over a high gas flame and turn the peppers as needed to blister the skin on all sides. Don’t allow the flame to burn too long in one place or you’ll burn through the pepper. If you don’t have a gas range, put the pepper in a skillet with a little vegetable oil and blister it over high heat on the electric burner. After most of the skin has been well blistered, wrap the warm pepper in a wet paper towel, place it inside a plastic bag, and set it aside to steam gently for 10 to 15 minutes.
2. When you remove the towel, most of the skin should come off easily. Scrape off the rest of the skin with a butter knife. Chop up the peppers.
Make the posole
1. Bring 6 cups water to a boil and add the pork. Cook for 10 minutes.
2. Reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Salt to taste. Cook, covered, for 1 1/2 to 2 hours (or longer), stirring and adding water if needed.
3. Serve in soup bowls. Pass around a plate of garnishes for everyone at the table to add to their soup.
Recipe © 2004 Robb Walsh. All rights reserved.