I’ve decided that I need to keep up with this blog and post more than my Menu Plan Monday post. So, I’m going to start posting recipes!
The first one I’ll start with is Posole. I grew up in New Mexico, so this dish was a tradition in our house for New Year’s Eve, although it is traditionally served on Christmas Eve. This dish to me means comfort and home.
There are several variations, some make it plain and ladle the red chili sauce into each bowl as it is served and others use lots of garnishes like cabbage, radishes, cilantro, avocados, or onions. It’s up to you. I prefer mine as I describe here served with buttered flour tortillas.
- 2lb pork roast
- 1 1/2 tsp cumin
- 1 tbsp oregano
- 1/2 tsp chili powder
- 1 tsp cilantro seed
- salt and pepper to taste
- 1 29oz can of hominy
- Your choice of red chili sauce, I use red enchilada sauce or El Pato (or if you’re ambitious, make your own!)
- Flour tortillas
Season pork with cumin, oregano, salt, pepper, chili powder, and cilantro seed. (Please keep in mind, I don’t ever measure my spices out when cooking, so I only gave estimates in the ingredient list. Use your best judgement.) Cook pork roast in crock pot for 8-10 hours on low. Shred pork with two forks.
At this point you can put everything back into the crock pot or switch to a pot on the stove, whichever is easier.
Add can of hominy plus chili sauce to pot along with about 1 1/2 to 2 cups of water (I rinse out my cans from the chili sauce and hominy and add that to the pot). Add pork to the hominy mixture and simmer until warm.
Serve with warm buttered flour tortillas and enjoy!