Hola AR Friends and Family!! Yes, it’s been some time since I’ve been hanging around this old place.
I’ve been re-nesting, making myself crazy with party planning and holiday cooking, and the occasional bout of feeling sorry for myself.
Now that the crazy holidays are over, I’ve been doing my annual New Year re-evaluation of things and going over successes of the holidays and things I’d do better this coming year, sticking to festive parties at not having pity parties,
being grateful for my wonderful life, and looking forward to making more wonderful memories in the coming year.
One of the things I’m “re-evaluating” is my AR name.
My 1stLady name came from the fact that I was a wife to a 1st Sgt in the Marine Corps, and well, that’s not me anymore.
So I’m vetting some new names and it’s a little harder than I thought.
So being that I tend to get ADD in tough decision making times, I decided to divert focus to a more important AR issue…POSOLE!!!
**Applause** - Thank you , thank you…you like me, you really like me!!
And, without further adieu…
8 cups water
1 pata (pigs foot) cut by butcher in half or 1/4s
(optional- kinda gives the saying “It’s so good cuz I put my foot in it” some validity)
2 lbs of pork neckbone (called espinazo at the Mexican stores)
2 lbs of cubed pork (stew meat or cube your own pork shoulder)
1 clove of garlic (or 2 if love garlic as much as I do)
2 bay leaves
Chicken bouillon (follow directions on ratio of bouillon to water…also trust your taste buds add til you feel it’s right, don’t let it overpower the broth)
1 can (7 oz) El Pato Jalapeno Salsa
1-2 cup chile sauce (soak 10 California or New Mexico chilis in boiling water til softened. Remove stems and put into blender with water from soaking starting with a cup and
blend, adding a little more water to smooth out if too thick. Strain chilis through a colander or cheesecloth to remove skin and seeds)
1- 16 oz Can of hominy (drain liquid & rinse hominy)
Salt to taste
Start off by rinsing pig feet, neck bones, and meat.
Place first 7 ingredients into a pot with onion cut in quarters and one whole clove of garlic.
Bring to a slight boil and let everything “simmer” boil for at least 1-2 hours.
Don’t stir. As foam impurities rise to the top, skim off for a clearer broth.
If water goes down too much, just add cold water to cover the meat and let come to a soft boil again. Did I already say
Don't stir, ok, well don't pleeeez. Then, after 1 hour, check meat.
If fork tender then you can take meat and bones out of the soup and shred the meat (you can return bones to pot if you like, if not remove them and give them to your dog – I know PETA, so bad for dogs but mine are still alive and they love their bones.)
Finally, add bouillon and salt to taste.
Then add the can of El Pato…mmm, things are gettin’ good!! Now add hominy and chile sauce and simmer a half hour more.
Place in bowls and add your fixin’s
Radishes sliced or diced
Avocado slices (mmm, heaven)
Cilantro if you love it, some don’t and well, not sure how I feel about you.
Tostada shells or corn tortillas
And there you have it folks…feel free to tweak, but not too much.
If I’ve learned anything in the Posole Game, it’s keep it simple.
!!!Feliz Ano Nuevo y Buen Provecho Amigos!!!