clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2009-05-15 10:10 am
clevermanka) wrote2009-05-15 10:10 am
Entry tags:
Posole
I made this last night for the meat-eaters.
I make my recipes up as I'm cooking, and sometimes I leave out an ingredient when I record them later. If you ever see something listed in the ingredients that isn't mentioned in the directions (or vice versa), feel free to mention that in the comments. I appreciate it!
My Posole Variant
6-8 left over rotisserie ribs (I buy my ribs from Checker's)
2 onions, chopped
6-8 cloves of garlic, crushed
2 cups of fresh green beans, chopped into 1/2-inch pieces
Kernels sliced off 4 ears of fresh corn
1 can of tomatoes
2 t cumin
2 t ancho chili powder
1 T Penzey's Epazote seasoning
4 beef bullion cubes
1/2 c chopped cilantro, divided
4 green onions or scallions, chopped and divided
8-10 cups of water
2 T bacon grease (olive oil if you don't save your bacon grease you crazy person, you)
Heat fat of choice in soup pot. Add onions, garlic, and green beans. Cook until onions start to turn golden. Add corn and spices. Cook for another minute. Add ribs and tomatoes to pot. Pour water over to cover everything and drop in bullion cubes.
Let simmer for at least half an hour, stirring occasionally. A full hour would be better. Add water as necessary. Remove from heat and pull ribs out of pot. Let cool, then remove meat from rib bones. Dice meat and return to pot along with a tablespoon of the cilantro and half the scallions. Bring up to heat again.
Serve with extra cilantro and scallions, sour cream, and grated sharp cheddar on the side.
I make my recipes up as I'm cooking, and sometimes I leave out an ingredient when I record them later. If you ever see something listed in the ingredients that isn't mentioned in the directions (or vice versa), feel free to mention that in the comments. I appreciate it!
My Posole Variant
6-8 left over rotisserie ribs (I buy my ribs from Checker's)
2 onions, chopped
6-8 cloves of garlic, crushed
2 cups of fresh green beans, chopped into 1/2-inch pieces
Kernels sliced off 4 ears of fresh corn
1 can of tomatoes
2 t cumin
2 t ancho chili powder
1 T Penzey's Epazote seasoning
4 beef bullion cubes
1/2 c chopped cilantro, divided
4 green onions or scallions, chopped and divided
8-10 cups of water
2 T bacon grease (olive oil if you don't save your bacon grease you crazy person, you)
Heat fat of choice in soup pot. Add onions, garlic, and green beans. Cook until onions start to turn golden. Add corn and spices. Cook for another minute. Add ribs and tomatoes to pot. Pour water over to cover everything and drop in bullion cubes.
Let simmer for at least half an hour, stirring occasionally. A full hour would be better. Add water as necessary. Remove from heat and pull ribs out of pot. Let cool, then remove meat from rib bones. Dice meat and return to pot along with a tablespoon of the cilantro and half the scallions. Bring up to heat again.
Serve with extra cilantro and scallions, sour cream, and grated sharp cheddar on the side.
no subject
http://www.mexconnect.com/en/articles/2002-pork-and-hominy-soup-pozole
no subject
no subject
"You mean for me? Or for you?"
no subject
Also, where's the red chile?
Ancho powder? Srsly.
:)
no subject
I see your point, but really, this time of year I try to use as little non-fresh vegetables as possible.
And Penzey's has awesome ancho powder, what are you talking about? Hmph. (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html)
no subject
o_O
Not in my house. That's like re-corking wine.
But.. if I had them.. I'd totally make soup like this. <3
no subject
no subject