in her newfound excitement over kale, lisa asked for my posole recipe.
PORK POSOLE WITH GREEN CHILE
2 tbsp vegetable oil
2 medium onions, chopped
6 garlic cloves, minced (more to taste)
7 cups chicken stock
2 1/2 cups canned hominy, drained
4 cups kale, chopped
4 cups pork shoulder, cubed, braised (or a good roast with a little fat on it)
4 cups tomatillos, blanched (blanched for this recipe is merely boiling the tomatillos 10-15 minutes.)
4 poblano chiles (or long green chiles), roasted, peeled
garnish - lime wedges, chopped red onion, cilantro, grated queso fresco (or medium cheddar)
1. in a large saucepan (or soup pot), heat oil and sautee pork until brown. add onions and sautee until translucent. add garlic and sautee an additional 2-3 minutes.
2. add stock, hominy and kale. reduce heat and simmer 30 minutes to an hour (longer for more tender pork.)
3. puree tomatillos and chiles in a blender. add mixture to stock and bring to a boil. reduce heat and continue to simmer until ready to serve.
4. season to taste. garnish with cheese, onions, lime wedges and lots of cilantro.
yield: 8 servings
Posted by xta at October 18, 2005 06:40 PM | TrackBackWow, that sounds awesome! Just right for a crisp fall day, if we ever get two in a row. I love kale too - I make a sort of caldo verde with sausage. Nothing like adding a good dollop of pork fat to something ostensibly healthy.
Posted by: marianne at October 18, 2005 09:22 PMYay! I love posole. Burlington has lots of good posole places on the weekend if you wanna come! This is also a good crockpot dish. And, for the meat, a cheaper meat that works well is "boneless ribs" (yeah, I don't really know what kind of meat that is but it's good).
Posted by: elizabeth at October 19, 2005 10:06 AMthought this said pork popsicle.
don't laugh -- it could have.
Posted by: blackbird at October 20, 2005 01:50 AM