Recipe by mic_babe
"Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread."
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green chile peppers, sliced in half lengthwise and seeded
boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can
white hominy, drained
1 (29 ounce) can
yellow hominy, drained
1 1/2 cups
ground black pepper
I am only giving this a 4 star because I adjusted the recipe to be pretty delicious. If I had not done this, the Posole would have been inedible. It is either a typo or someone likes really heavy spice and salt ingredients but that would have totally ruined this recipe. As it turns out, it was delicious with the following adjustments for 4 servings: 1/4 tsp cumin, 1/4 tsp chili powder (or to taste), 1/4 tsp salt, 1/8 tsp pepper ( or 1/2 tsp Morton's Nature Seasons. I had a little left over white rice so added 1/4 cup to the recipe. Garnishing the top with a few Cilantro leaves gives that extra "mmmm".
I was really excited to try this recipe for a traditional New Mexico Posole. For a first try I use the recipe as is and from there make modifications. Unfortunately this recipe had so much salt and was way too spicy (which I realize is a personal preference). I will try it again as I could tell the recipe had the right ingredients, but will start with 1 teaspoon of salt and 1 tablespoon of red pepper, then add as needed.
My wife and I just had a ball making this dish! Seasoning was just right for our taste and really went well with Me ican cornbread. Moved away from NM 8 years ago and haven't had this wonderful taste since we moved. Might be to spicey for some, but not in this house.
Good spice to it!
It was awful and way too spicy.
I used this recipe and combined the efforts of similar recipes to extract the steps I wanted to try. Made red chili sauce with a variety of dried peppers. Baked the pork roast using the cook's note and applied a garlic paste to cover the pork roast. While simmering, slipped in some thin sliced carrots that added even more flavor. My first attempt was a success thanks to all the great recipes and suggestions. Traditional condiments are a plus with this dish, fresh is best. I even made the pickled red onions, so glad I did.
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Pork Posole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
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