Posole for the Weekend


: a thick soup chiefly of Mexico and the U.S. Southwest made with pork, hominy, garlic, and chili (miriam-webster.com)

Posole is hands down my favorite comfort food to make. I am going to layout guidelines for you here so you can adapt my recipe to your own taste. I rarely make the same thing twice and will turn up heat or change protein based on the weather or what I am listening to while I cook. Also, there is a transportive moment when the smell of the chili hits the smell of the corn and suddenly you are in some high desert land of your dreams. Making posole is typically a two-day process for me, but there are hacks that can get you to the finish line much quicker. 

Day one is the harder day, it is where all of the flavor develops and it gets me ready for showtime on day two. 

-Make chicken stock (or buy it at the store)

-Soak posole over night (or buy it in a can)

-Braise pork shoulder, recipe below (or use a rotisserie chicken)

Day two, all you do is sweat some onions and garlic, add the chicken broth, 1-2 cups of cooking liquid from pork broth and soaked posole. You want to cover the posole with broth by a generous inch and a half. Simmer for 1-2 hours, or until the posole is tender. Once the posole is cooked through, shred the pork and add it to the broth. If you can stand it, let the posole rest over night, so the flavors can combine and serve on day three. 

Garnishing the soup is pure joy. This is how I get the veggies in. I always add shredded cabbage, avocado, sliced radishes and avocado. The hot soup lightly cooks the veggies. They still have a crunch and the whole combination feeds the soul. For. Real. 

Slow Roasted Pork Shoulder

4.5 lbs, pork butt

1 beer

2 c. citrus juice, I use whatever is on hand

1 head garlic, cut in half

1 onion, rough chop

1/4 c. olive oil

2 serranos, halved

3 T good chili powder, green or red

salt, lots of it for the volume of the meat

Preheat oven to 250. Rub pork with a generous amount of salt and chili powder. Heat oil in an oven safe pot on the stove and brown all sides of the meat. Pull shoulder out and set to the side. Cook onion, garlic, and serranos for 2 minutes. Place pork back on onions, pour beer and citrus over the meat. Make sure that the fattier side of the meat is facing up, this will keep the meat tender, because the fat will melt all down in it and make it extra delicious. Put a lid on it and place it in the oven for 4-5 hours, or until it pulls apart easily with a fork. Reserve 1-2 cups of cooking liquid to add to chicken stock/posole simmer. 

Martha Pincoffs