Thursday, May 13, 2010

Posole



The pork roast that I made last Sunday provided an amazing number of meals, including the one last night: posole. I love making posole and it turns out very different each time. In this case there was the luxurious broth infused with onion, hominy and celery. I added another 14 oz. can of hominy, shredded the remaining pork, and tarted it up as best I could.

A word about liquid smoke. It’s not an ersatz ingredient. It’s perfectly ok and adds a flavor I can’t otherwise get, seeing as how I don’t own a smoker. If I had thought of it I’d have added it to the pork as it roasted.

Posole
12 oz. shredded roast pork
32 oz. beef broth
1 14 oz. can white hominy (supplementing the can already in the broth)
½ large jalapeno, seeded and minced
hot sauce to taste
2 tbsp liquid smoke
2 heaping tbsp tomato paste
salt and pepper to taste

Put it all in a pot and heat it through. Taste for seasonings and adjust as necessary. Serve with hot tortillas if you have them. Otherwise a nice crusty bread will do.

2 comments:

Andrea said...

Love posole! This looks like a perfect dinner for the yucky weather we've been having.

Jenn said...

Wow..this looks so good! I can just imagine dipping warm crusty bread into it!! YUM!

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