POSOLE THAT WHAT'S FOR DINNER OH YEA ENJOY DAN:

                              PORK POSOLE by CHEF DAN:

Serves 12

 

INGREDIENTS:

1-1/2-tablespoons grape-seed oil

2-3 pounds pork shoulder (preferably with bone), cut into 1 to 1-1/2-inch cubes

3 (14.5 Oz) cans enchilada sauce

3 (14.5 Oz) cans white hominy, drained

2 onions, sliced

1 cup green chilies

2 Anaheim chilies

6 garlic cloves, roughly chopped

3/4-teaspoons cayenne pepper

2 tablespoon chili powder

3 teaspoon ground cumin

1 tablespoon dried oregano

1/4-cup fresh cilantro, chopped

3/4-teaspoon sea salt

3 tablespoon lime juice

 

DIRECTIONS:

1.    Roast Anaheim’s over a gas flame until skin is charred.

Remove and put into plastic bag.

2.    After 20 minutes, remove and take off skin, do not run under water.

3.    Heat oil in skillet over medium-high heat, season meat with salt and pepper.

4.    Working in batches, brown the meat on all sides.

5.    Add chopped garlic to the pan with the meat, cook for 1 minute.

6.    Place meat and garlic in a crock-pot.

7.    Pour the enchilada sauce over the meat.

8.    Top with hominy, onion, chilies, cayenne pepper, chili powder, cumin, and oregano. 

9.    Pour in a enough beef stock, or water to fill crock-pot.

10. Cook on high for 6-7 hours

11.  then stir in cilantro, lime juice and salt.

12. Cook on low for 30 minutes.

 

GARNISHES:

Half a small head of cabbage, thinly sliced

1 bunch cilantro, chopped, ½ onion, chopped, 2 avocados, chopped,4 limes, quarter, 1 bunch of red radishes, sliced thin, a couple dozen corn tostada shells, crispy fried.

ENJOY DAN:                                BON-APPETITE!!