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Thread: Hominy.

  1. #21
    Senior Member Lucretia's Avatar
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    Easy-peasy for a side dish. Fry up a couple slices of bacon (of course, more bacon is always better), remove from pan, and fry the drained hominy a few minutes in the bacon fat. Crumble up the bacon and put it back in the fried hominy with some sliced scallions, salt & pepper to taste. YUM!

    Also great in chicken chili.

  2. #22

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    This is awesome guys. I am so excited to see these awesome ideas. I am going to try the posole this weekend Wish me luck lol. And Lucretia, i will try the bacon fat one tomorrow!

  3. #23
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    Quote Originally Posted by bprescot View Post
    Oh man! Hominy is amazing! Still can't seem to get into the grits thing since moving south (can't shake the feeling that most Shrimp and Grits would be improved by the simple substitution of a smooth, creamy polenta), but whole dried hominy is amazing. Our "Posole" isn't actually posole, but we make it regularly and it is simple, tasty, healthy and just all around bangin'.

    Would LOVE to get ahold of your real Posole Recipe sachem.


    -Ben

    EDIT: Woops! Just saw your post, sachem. I shall wait with bated breath, and in the interim look through those two other ones that just got posted! Thanks 9mm!
    sorry, I'm so lat e with this lots of family stuff. definitely today.
    for sure

  4. #24
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    Sorry it's late

    • Chef Son’s Posole recipe Santa Fe Style
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    • 2 lbs. pork shoulder diced into ½ in. cubes
    • 3 Tbl olive oil
    • 2 cans of beer nothing too dark or bitter
    • 4 qts. water
    • 1/2 onion stuck with 2 cloves
    • 5 cloves garlic, peeled smashed
    • 10 peppercorns
    • 1 Tbl. teaspoon whole cumin seed
    • 1 Tbl. oregano
    • Broth
    • 2 medium onions, chopped
    • 5 cloves garlic, chopped
    • 2 tablespoon olive oil
    • 1 teaspoon black pepper
    • 2 teaspoon ground cumin
    • 1/2 teaspoon whole cloves
    • 1 can chipotles in adobo
    • 4 cups canned white hominy, drained and rinsed
    • 8 to 10 cups pork broth from cooking pork shoulder
    • 1 cup canned chopped roasted green chilies
    • 8 to 10 diced tomatillos (char first on the stove burner)
    • 3 Medium vine ripen tomatoes charred and diced
    • 4 dried ancho or guajillo chilies soaked in water seeds and stems removed
    • 1 large store size can of rinsed black beans( if you have a good ethnic or goya frozen food section, you can find some frozen beans and they work better because they have a firmer texture, any kind will do)( not green beans)
    • ½ bunch cilantro torn
    • Salt & pepper to taste

    PREP WORK
    This recipe requires a simple prep. Soak the chilies after removing stems and seeds. Drain the hominy rinse. Char the tomatillos and tomatoes on the stove top or use a torch if you like. This step is not necessary, but it adds tones of flavor. Now you are ready to start cooking.
    HOW TO MAKE AT HOME
    Cube the pork shoulder and brown in some olive oil. Place the meat in a large saucepan and just cover with lightly salted water and beer. Add the clove studded onion, 5 cloves smashed peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 30 minutes. Remove meat and broth, reserving both.
    Sautι the chopped onion and garlic in oil at high heat until just starting to brown. Add the remaining spices, tomatoes and tomatillos stir for a minute or three. Add the pork cubes to the pan. Stir in the canned hominy, beans, pork broth (if there is not enough pork broth, add chicken stock), green chilies and the dried chilies. Add the Chipotle chilies. ( I love chipotle chilies and my posole really spicy, so I use the whole can. You can use less if you like.) Season as needed.
    Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. Stir in the cilantro. Skim off the fat, taste for salt, and serve in soup bowls.

    Traditional garnishes are: sliced radishes, lime wedges, green onions, fresh cilantro and shredded cabbage. It is also served with tortillas and crema Mexicana, if you can’t find that sourcream works great too. Sometimes if I want it really hardy I add diced potatoes and fresh corn.
    enjoy
    Son

  5. #25
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    Quote Originally Posted by crizq0 View Post
    Every find that Posole recipe? Starting to get cold around here and a nice warm posole would do the trick
    did you make the posole yet?

  6. #26
    Senior Member Lucretia's Avatar
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    Quote Originally Posted by sachem allison View Post
    did you make the posole yet?
    Haven't had a chance to make this yet--when I had a hunk of pork to cook, I didn't have all the ingredients (didn't have tomatillos or the green chiles handy). BUT--I did try a few things shown. I cooked the pork in beer as described. I was expecting it to be on the dry side since it was a loin instead of a shoulder, but it was really moist. The big revalation was the cloves--I've heard of adding cinnamon to this style of dish, but not cloves. That was GREAT!!! Making additions to the grocery list so I can follow the recipe next time.

  7. #27
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    Quote Originally Posted by crizq0 View Post
    Every find that Posole recipe? Starting to get cold around here and a nice warm posole would do the trick
    Well? I'm waiting!

  8. #28
    Senior Member Lucretia's Avatar
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    Quote Originally Posted by sachem allison View Post
    did you make the posole yet?
    There's a pot of it simmering on the stove right now. Figured it would be a nice flexible dish for dinner, since hubby is working late and don't know when he'll get home. All the usual frustrations with first time thru a recipe. The @#!@!#!! grocery didn't have canned roasted chiles, so I had to roast some fresh ones. The tomatilloes were about the size of marbles, so a real joy to clean up and hold over the burner. BUT--it smells great, and tastes even better. Only put 1/2 can in of chipotles in--it's plenty hot! Will have to make sure there's plenty of cold beer available.

    Now off to prep the cabbage, radishes, etc.

  9. #29
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    Quote Originally Posted by Lucretia View Post
    There's a pot of it simmering on the stove right now. Figured it would be a nice flexible dish for dinner, since hubby is working late and don't know when he'll get home. All the usual frustrations with first time thru a recipe. The @#!@!#!! grocery didn't have canned roasted chiles, so I had to roast some fresh ones. The tomatilloes were about the size of marbles, so a real joy to clean up and hold over the burner. BUT--it smells great, and tastes even better. Only put 1/2 can in of chipotles in--it's plenty hot! Will have to make sure there's plenty of cold beer available.

    Now off to prep the cabbage, radishes, etc.
    Yeah! I love you! tell me how it went.

  10. #30
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by NO ChoP! View Post
    We do a take on shrimp and grits at my restaurant. We add cheese and bacon to the hominy.....
    Chris,

    I haven't been to your restaurant yet and hope to get there soon and that is the dish that I really want to try it with shrimp. Do you do the bbq shrimp with it?

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