Posole
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Posole
Cuisine
Mexican
This recipe is straight from the kitchen of my mother-in-law, Jackie Williams
Notes
The lime juice is my secret ingredient, also the bacon grease, since pork is trimmed. It takes quite a bit of tasting to get the seasonings perfect. Also, it takes the right amount of bacon grease. When you store it in quart jars, you want about 1/4 inch of grease at the top, and as you serve it to people you stir it around so each bowl gets a little of the orange-ish grease. Sounds bad, but it doesn’t have a good flavor unless there is some fat. I suppose that when “natives” made it, they threw in a big chunk of pork that had fat on it.
Ingredients
- 2 lbs frozen posole
- 1 can stewed tomatoes, smooshed up
- 4 T mild red ground chili
- salt
- chicken bouillon crystals
- 1 onion, diced
- oregano
- garlic salt
- thyme
- pepper
- 1/4 c bacon grease (at least)
- 1 small can chopped green chiles
- 1/4 c lime juice
- 3 lbs cubed pork (chops, shoulder, roast, or loin)
Instructions
- Put frozen posole into kettle with a good amount of water, start to simmer.
- Add the rest of the ingredients except for the pork and continue simmering, adding more water as you go along, until the posole is about half done..
- Adjust seasonings as you go, tasting often.
- Add the pork and cook until just barely done, because Posole gets too mushy when you reheat it.
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