Tradition in the Mexican community is to make Menudo or Posole on New Years Day. I always make Posole because the types of meats used in Menudo don't appeal to my family. But both soups are purported it to be very good for a hangover. So if any of you overindulged last night, get over to the market and pick up the stuff to make this healing soup.
This isn't really my recipe but I don't have one written down, so I found this one that is very close to how I make it.
Don't forget to garnish! Have chopped onion, chopped cabbage, chopped cilantro, a bowl of sliced lemons and sliced radishes. Have some extra hot sauce for a little more picoso! Pour the hot bowl of soup and then add all the wonderful garnishes, especially lime juice. YUMMY, can't wait for mine to be done. COOK ON IN 2010..........
POSOLE
Ingredients SERVES 10
1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3-5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)
This recipe requires a simple prep. Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed. I boil my ancho chilies in a separate small pot for the garnish part(read below).
Place the meat in a large saucepan and just cover with lightly salted water. I use 1/2 chicken broth for added flavor)
Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both. Saute the remaining chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Degrease the stew, taste for salt, and serve in soup bowls. This is a delicious recipe and well worth the effort to make. Garnishes that are always served with are:.
lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
Shredded cabbage(not red).
fresh/ packaged fried corn tortillas.
(Elaine's Note: This is optional, not what I do, but does sound good) When my ancho chilies are soft from boiling(takes about 15 minutes), then I put them in the blender with 1 1/2 cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you.
The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
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