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ok, remember those barbecue pulled pork sandwiches from last week? we had leftovers from that monster 3lb pork shoulder, so we made posole.
matt, in a stroke of genius had the idea, so the credit goes to him. the best part about this, is that we only had to buy 1 thing (the hominy), and we had enough for two meals each. i had never had posole OR hominy before this, so i feel my palate horizons have been broadened, even though most would consider this a “peasant” meal.
the recipe is from a cookbook i got matt for his birthday, you can find it here. we’ve made a few other things from it as well, but we love that it is multicultural, which allows us to learn some new techniques and cuisine.
4 c. canned or pre-cooked hominy (i used one 29-oz can)
1 lb pork shoulder, shredded
1 t. dried oregano
1 chipotle chili in adobo, diced
1 T. ground cumin, or to taste
1 onion, chopped
1 T. minced garlic
chopped fresh cilantro, for garnish
lime wedges for serving
combine the posole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will hold them. add water to cover and bring to a boil. note: because our pork was already cooked, we skipped the adding enough water to cover everything, and only added a little bit to make the simmer easier. bring everything to a simmer for about 15 minutes. cook, stirring occasionally, until the onions are tender.
stir in the garlic and cook for a few more minutes. taste and adjust seasonings to your liking (i think we added more cumin and salt after trying this). serve in bowls. garnish with cilantro and lime wedge.
overall, it was a really great, and really easy meal! it came together in about 30 minutes which was perfect for a quick dinner when we were both hungry…a lot of that is in part to having the pork already cooked and shredded! we ate our posole with salads the first night and some raw veggies with dip the second to make sure we got some vitamins!
ever tried posole?