I've been craving posole forever, and while snowed in yesterday realized that I could make something a lot like it with the pork steaks and hominy on hand.
Referring to the Posole Rojo recipe on the Simply Recipes site, I cubed the steaks, salted and browned them and put them into a big pot of simmering water. (The center bones I cut out, browned and threw in one piece into the pot; when the meat had cooked I was able to just pull the meat off the bone and return it to the pan. Bonus: chance for the bones to give some broth-action.) Browned a few cloves of garlic before throwing that in as well.
Drained a can of hominy (reserving the liquid), rinsed it and added it to the pot. Deglazed the frying pan with the hominy liquid and poured that in. A bit of cumin, a bit of oregano.
Heat came from a can of chipotle peppers in adobo that is becoming a staple here. I threw that into the food processor with a few more garlic cloves, whirred it up and put that into the pot. Simmer for 2-3 hours.
The longest part is browning the pork cubes, but otherwise writing this probably took longer than the prep time. It's probably no where near authentic but it's some of the best winter soup I've ever tasted.
Updated 18 days ago | 0
Updated 1 year ago | 3
Updated 3 hours ago | 124
Updated 4 days ago | 106
Updated 2 days ago | 48