Tuesday, November 01, 2011

Posole - A Mexican Stew

This is a nice braised dish for a cool evening and will serve 8. Start by cutting 3 lb of pork butt and 8 chicken thighs into 1" cubes. Skinless, boneless thighs make life easy but we think the skin and bone of the thigh added flavor. Brown the meat in 1/4C olive oil and remove from the oven proof pan. To the pan add 2 thinly sliced onions and saute for a couple minutes. Add 1T ground cumin, 1t ground coriander, and 1t ground cardamom and continue to cook until the spices are fragrant. Add 8 cloves minced garlic, 8 oz enchilada sauce and 1 14-1/2 oz can of chicken stock. Place in a 275 degree oven for about 2 hrs or until the meat is fork tender, adding stock as needed during cooking. Just before serving add hominy (up to 4 cans) and top with chopped cilantro. Serve over rice with tortillas. Delicious...proving once again that Mexican dishes are not necessarily spicy...but, you can add your favorite heat to taste.

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