Limerick of the day:
I’m fond of the glory of taste.
No dish that I make is in haste.
It’s all in my head;
And even when dead,
I still will sauté, fry, and baste.
We’ve been making a conscious effort to wend our way through stuff in the pantry. After all, we don’t want to have to throw out a lot of perfectly good food when we move in about 6 weeks. I’ve been aware of a bag of dried hominy in there for some time. When we acquired a tube of chorizo (the uncooked kind) a few days ago, I knew posole was the solution for using part of it.
Under other circumstances I would use canned hominy. It tastes just fine and requires much less prep work. No matter – I did the work and the result was very good.
I soaked the hominy over night, changed the water, and simmered it for about two hours to finish it off. This is a hominy-heavy version of posole. But given how fond I am of hominy, that’s just fine with me.
Had I had it, I might have added some green pepper.
Now, a word about the long beans. They are available in Asian markets and come in dark green and yellow-ish varieties. They are more or less like green beans, though with a denser texture. You can cook them just the way you would string beans, blanched and stir-fried, steamed, you name it. They are fun because of their length. They aren’t expensive at all. A welcome diversion from the every-day.
5 minutes blanched and then stir-fried in a bit of oil with salt and pepper, oregano, garlic and onion powders, and a dollop of butter at the end was perfect.
Posole
2 pasilla peppers, seeded and torn into 1” pieces
4 cups chicken broth
3 cups cooked hominy
1 tbsp olive oil or vegetable oil
½ medium onion, chopped
2 large cloves garlic, sliced (or to taste)
4 oz. chorizo
salt and pepper to taste
1 tsp dried oregano
chopped cilantro, chopped onion, and more oregano for garnish
Puree the pasilla peppers with some chicken broth. Place in a pot with the rest of the broth and the hominy.
Heat the oil in a sauté pan. Add the onion and cook until softened 3-4 minutes. Add the garlic and stir for 1 minute. Add the chorizo and cook through (6-8 minutes).
Combine the chorizo mixture with the broth and hominy. Season to taste with salt, pepper and oregano. Heat to a simmer, cover and cook for 10 minutes. Let cool and refrigerate until time to reheat and serve.
In a restaurant you will be provided onion, cilantro and oregano to garnish. This is entirely up to your taste.
No dish that I make is in haste.
It’s all in my head;
And even when dead,
I still will sauté, fry, and baste.
We’ve been making a conscious effort to wend our way through stuff in the pantry. After all, we don’t want to have to throw out a lot of perfectly good food when we move in about 6 weeks. I’ve been aware of a bag of dried hominy in there for some time. When we acquired a tube of chorizo (the uncooked kind) a few days ago, I knew posole was the solution for using part of it.
Under other circumstances I would use canned hominy. It tastes just fine and requires much less prep work. No matter – I did the work and the result was very good.
I soaked the hominy over night, changed the water, and simmered it for about two hours to finish it off. This is a hominy-heavy version of posole. But given how fond I am of hominy, that’s just fine with me.
Had I had it, I might have added some green pepper.
Now, a word about the long beans. They are available in Asian markets and come in dark green and yellow-ish varieties. They are more or less like green beans, though with a denser texture. You can cook them just the way you would string beans, blanched and stir-fried, steamed, you name it. They are fun because of their length. They aren’t expensive at all. A welcome diversion from the every-day.
5 minutes blanched and then stir-fried in a bit of oil with salt and pepper, oregano, garlic and onion powders, and a dollop of butter at the end was perfect.
Posole
2 pasilla peppers, seeded and torn into 1” pieces
4 cups chicken broth
3 cups cooked hominy
1 tbsp olive oil or vegetable oil
½ medium onion, chopped
2 large cloves garlic, sliced (or to taste)
4 oz. chorizo
salt and pepper to taste
1 tsp dried oregano
chopped cilantro, chopped onion, and more oregano for garnish
Puree the pasilla peppers with some chicken broth. Place in a pot with the rest of the broth and the hominy.
Heat the oil in a sauté pan. Add the onion and cook until softened 3-4 minutes. Add the garlic and stir for 1 minute. Add the chorizo and cook through (6-8 minutes).
Combine the chorizo mixture with the broth and hominy. Season to taste with salt, pepper and oregano. Heat to a simmer, cover and cook for 10 minutes. Let cool and refrigerate until time to reheat and serve.
In a restaurant you will be provided onion, cilantro and oregano to garnish. This is entirely up to your taste.
Wow, only 6 weeks until the big move? That doesn't seem like a long time at all!!
ReplyDeleteI know this posole is good..it's got chorizo in it!! YUM! And the long beans are incredible looking...must find them, they do look fun!!
I love hominy!! I've never used dried, next time I see it I'll grab a bag, why not, right? The posole sounds really delicious!
ReplyDeleteLove your posole! As to the long beans, my grandsons need supervision at all times when I make them. They love to whip each other with them. I hope you are having a great day. Blessings...Mary
ReplyDelete