Christmas Eve, family andÂ friends get together toÂ have dinner and exchange a few love notes and gifts.
Abby made Posole for the buffet table.Â Even though she was a bit late, the stew is completely goneÂ since everyoneÂ wanted toÂ take some home.Â Excellent.Â
- 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 sauceÂ
- Place meat in a large kettle and add about 5 quarts of water and the enchilada sauce, enough to cover meat. (Abby says sheÂ cubes the meat after it has cooked, but you can start by cubing it first.) Â 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:Â sliced radishes, lemon slice, shredded cabbage, fried tortilla chips
I think you should make the day ahead so the flavors blend. Delicious.