Christmas Eve, family and friends get together to have dinner and exchange a few love notes and gifts.
Abby made Posole for the buffet table. Even though she was a bit late, the stew is completely gone since everyone wanted to take some home. Excellent.
- 2 pounds boneless pork loin or pork roast, cubed
- 1 tablespoon salt
- 2 (15 ounce) cans white hominy, drained
- 1 teaspoon dried oregano
- 2 cloves garlic, crushed
- 2 tablespoons chopped onion
- 4 dried hot red chile pepper pods, seeded and diced or use red enchilada sauce
- Place meat in a large kettle and add about 5 quarts of water and the enchilada sauce, enough to cover meat. (Abby says she cubes the meat after it has cooked, but you can start by cubing it first.) Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
- Remove excess grease and set aside. Reserve liquid.
- Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
- Mix meat, posole. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.
Serve with garnishes: sliced radishes, lemon slice, shredded cabbage, fried tortilla chips
I think you should make the day ahead so the flavors blend. Delicious.