Posole is a very traditional recipe that was prepared in the region now consisting of Central America. The common ingredient of the soup for thousands of years has been corn that is prepared as hominy. This palate pleaser at our Animal Processing Workshops uses a rich slow cooked soup stock that is beneficial for our joints and bones. Serve with lime and cilantro. Buen Provecho!
Preparation Time – 30 minutes
Cooking Time – 2 ½ hours
Stock pot or Clay Pot, medium
Ingredients: (Serves 12 to 15)
Soup stock – 12 – 15 cups
Meat, 1 inch cubes – 3-4 lbs
Tripe (stomach) cut in strips – all that is available
Onions, chopped coarse – 3
Carrot, sliced thick – 2
Celery, chopped coarse – 4 stalks
Bell Pepper, chopped coarse – 2
Anaheim Peppers, chopped thin – 1 or 2 (depending on heat of the pepper)
Garlic, minced fine – 8 cloves
Meat that was removed in the process of making the stock – all that is available
Hominy, treated and cooked – 6 to 8 cups
Limes, sliced into wedges– 3-4 limes
Cilantro, finely chopped leaves– 1 cup
Salt – 2 tablespoons
Pepper – 1 teaspoon
California chili, powdered – 4 tablespoons (This chili is mild)
Cumin – 2 teaspoons
Roast the Anaheim peppers on the coals (or in a frying pan if cooking at home) until the skin is slightly brown. Place in a plastic bag to “sweat” the peppers for about five minutes. Peal the skin from the peppers, open and de-seed the peppers and dice.
Place the stock into the pot and place the pot on the fire to begin heating.
Wash and cut the meat into one-inch cubes and add to the stock. Bring the stock and meat to a boil then reduce the heat until the stock just simmers. Cook until the sinew in the meat is soft and the meat is tender, 1 to 2 hours.
When the meat is sufficiently tender, add the vegetables and spices to the soup and simmer until the vegetables begin to soften, approximately 20 minutes. Add the meat that was removed in the process of making the stock and the hominy to the soup. Bring the soup to a boil and then reduce the heat to a simmer. Simmer for ten minutes.