Posole: A Great Dish for Leftover Pork Roast

15 Mar
by Deanne

Photo of Posole

I love the idea of using leftovers in new ways.  Here is an interesting soup or stew from Mexican cooking that was there in Mesoamerica before Columbus sailed the ocean blue.  Anyone remember the grade school rhyme well enough to shout out the year?

In preparing our version, you have a choice:  You can add shredded leftover pork roast directly or you can twice roast the pork using a little stock, liquid smoke (if you like that flavor) and some sauteed onions.  If you pick this route, just spread the mixture on a cooking sheet and bake in an 350 degree oven until crispy but not burnt.  Then use this crispy pork in the recipe below.

Pasole

 2 Tablespoons oil

1  onion, diced

3 cloves garlic, minced

1 Anaheim or Poblano pepper, diced

2 and 1/2 cups chicken stock

3/4 pound of twice roasted pork

1 can hominy, drained

2 tablespoons cilantro, minced

4 scallions, diced

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon Mexican oregano

Instant Corn Masa Flour, just enough to thicken

Salt to taste

Garnish with shredded green or red cabbage, radishes, scallions, tiny diced red pepper and/or cilantro

1.  Mince and dice onions, garlic, Anaheim peppers, cilantro and scallions.

2.  Heat oil over medium heat.

3.  Add onions, garlic, and peppers and sweat until they just start to brown.

4.  Add the chicken stock and deglaze the pan. 

5.  Add roast pork and any drippings if you have them.

6.  Add remaining ingredients, salt to taste and thicken with masa.

If you like the history of food, it is probably worth noting that I found a potential skeleton in the closet when researching the history of this dish.  Honest Cooking, an interesting online cooking magazine, explained the history of Pazole and it’s adaption since ancient times.

Advertisements

One Response to “Posole: A Great Dish for Leftover Pork Roast”

  1. Deanna March 15, 2013 at 1:32 pm #

    This looks great! I’m putting this idea into my file for later–thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: