POSOLE, ORIGINALLY FROM JALISCO MEXICO IS A TRADITIONALLY SERVED AROUND CHRISTMAS TIME. ENJOY DAN:

MEXICAN POSLE by CHEF DAN:


Serves 6



INGREDIENTS:



3-4 pound pork butt with bone

2 quarts beef stock

2 onions cut into 4-inch wedges

I jar (16oz) thick and chunky salsa Verde

1 (7oz) diced green chiles

8 garlic cloves, minced

2 (15oz) cans hominy, undrained

2 teaspoons oregano

4 teaspoons cumin

2 teaspoons chili powder

1/2- teaspoon ground cloves

2 tablespoons chipotle in adobo sauce

2 cups cabbage, shredded



DIRECTIONS:



1. In a stock pot bring beef stock to a boil over medium-high heat.

2. In a skillet brown the butt on all sides, and then add to the broth.

3. Simmer for 1-1/2 hours, or until the meat is tender.

4. Take out the pork butt and let cool.

5. Put the stock pot with the broth in the refrigerator over-night.

6. When the meat has cooled cut the meat into 2 inch chunks cutting out the fat. Put in the refrigerator.

7. The next day skim off the fat from the broth.

8. Bring broth to a boil and add the chunks of meat, onions, chilies, cumin, Chile powder, cloves, chipotle, oregano and the bone.

9. Simmer for about 1 hour and add hominy and cabbage and cook for 1/2- hour or until heated trough.



ENJOY DAN: hallelujah