Share and Enjoy
I love Cinco de Mayo. Any day that gives you an excuse to drink margaritas and gorge on Mexican food is OK in my book. We’ll have the typical rice, beans, chips and guacamole, salsa and the like; but my favorites are steak tacos and posole. The steak meat is arrachera, click the link to an easy and wonderful recipe from a gal named SB on allrecipes.com. Hard to improve on good steak filling, so I’m not. But I will give you my posole recipe-Ken’s Kickin’ Posole. It’s part stew and part soup…a stoup! Yeah, corny I know. But, it is killer. Enjoy your day, hug your family and stay safe!
Recipe: Ken’s Kickin’ Posole
- 2 fresh poblano chile peppers
- 8 ounces bacon chopped
- 1 tablespoon bacon drippings
- 1 onion diced
- 2 jalapeno peppers, seeded and diced
- 1 teaspoon dried Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon New Mexico Chile powder (or any mild)
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 2 pounds pork loin cut into 1 inch cubes
- 1 bunch cilantro chopped
- 8 cups chicken stock
- 10 garlic cloves minced
- 1 (14.5 ounce) can mild red enchilada sauce
- 2 (29 ounce) cans white hominy rinsed and drained
- Preheat oven broiler or bbq grill and cook the poblanos until the skin blisters and completely blackens. Place the blackened peppers in a bowl and cover with foil or plastic wrap for 15-20 mins to steam. Remove the black skin, seeds, stems and discard. Dice the chiles.
- In a large pot over medium heat, cook and stir the bacon until it has released its fat and is starting to crisp. Remove the bacon to a paper towel-lined plate to drain and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium high and add the pork loin cubes. Cook until lightly browned on all sides then remove to a plate. Reduce heat to medium and stir in the onion and garlic. Cook until the onion has softened and is beginning to turn brown (about 10 mins).
- Add the poblanos, jalapenos, oregano, cumin, New Mexico chile powder, cloves, salt and cilantro to the onion and cook for 1-2 mins. Pour in the chicken stock and enchilada sauce. Stir in the cooked bacon and pork cubes, and bring to a simmer over medium high heat. Once at a simmer, reduce heat to medium low, cover and simmer for 1 hour. Stir in the hominy, recover and continue cooking for 1 more hour until the pork is tender.
- Serve w/ sliced radishes, lime wedges, avocado, sour cream, queso fresco and tortilla strips (or whatever you prefer).
- Tortilla strips: Cut white corn tortillas into strips and deep fry @ about 365 degrees for around 3 minutes per batch. Drain on paper towels and season immediately w/ a mixture of 1 part ground cumin, 1 part fine sea salt and 2 parts New Mexico chile powder. Can be kept warm in a 200 degree oven till ready.