very good!!
Simpler Posole, Navajo -- serves 4-6
2 cups blue dried posole (dried whole hominy)
1/2 cup mild fresh green chiles, roasted, peeled
amd chopped or 1 4 oz can
1 - 3 fresh or canned jalapeños, peeled, seeded, chopped
2 cloves garlic, minced
1 onion, chopped
1 -2 peeled, seeded, chopped tomatoes (about 1 cup)
2 - 3 lb boneless pork roast
2 tsp dried oregano
1/4 cup choppeed fresh cilantro
Salt to taste
Rinse posole in cold water until water runs clear. Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a paper bag in a 400° oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour.
This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, no jalapenos. This and many others can be found in Spirit of the Harvest: North American Indian Cooking (see main RECIPES page, cookbooks section).
Because we don't have the taste for such hot foods up north here as they do in the southwest, when I make this posole I omit the jalapenos entirely, and added the cilantro to Marilyn's recipe. I cook up a bowl of hotter sauce for those who like it, and serve a (small) bowl of chopped jalapenos on the side for the real cast-iron gullets among us. I probably never will make the 2-day posole on the IHS server (seems kind of like you either have to live on a rach or in a sururban house with a backyard barbeque), but I've made Marilyn's many times, once 10 times the amount (in 4 pots) for a large crowd.
I use regular hominy.....
Also pressure cook pinto beans...clean beans...drain...put in pan...fill a little over half with water and one strip of raw bacon...you can add "chicos." Little yellowish hard corn..corn that has been roasted...only need a cup and a half... very good......great flavor.....
WADO
2 cups blue dried posole (dried whole hominy)
1/2 cup mild fresh green chiles, roasted, peeled
amd chopped or 1 4 oz can
1 - 3 fresh or canned jalapeños, peeled, seeded, chopped
2 cloves garlic, minced
1 onion, chopped
1 -2 peeled, seeded, chopped tomatoes (about 1 cup)
2 - 3 lb boneless pork roast
2 tsp dried oregano
1/4 cup choppeed fresh cilantro
Salt to taste
Rinse posole in cold water until water runs clear. Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a paper bag in a 400° oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour.
This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, no jalapenos. This and many others can be found in Spirit of the Harvest: North American Indian Cooking (see main RECIPES page, cookbooks section).
Because we don't have the taste for such hot foods up north here as they do in the southwest, when I make this posole I omit the jalapenos entirely, and added the cilantro to Marilyn's recipe. I cook up a bowl of hotter sauce for those who like it, and serve a (small) bowl of chopped jalapenos on the side for the real cast-iron gullets among us. I probably never will make the 2-day posole on the IHS server (seems kind of like you either have to live on a rach or in a sururban house with a backyard barbeque), but I've made Marilyn's many times, once 10 times the amount (in 4 pots) for a large crowd.
I use regular hominy.....
Also pressure cook pinto beans...clean beans...drain...put in pan...fill a little over half with water and one strip of raw bacon...you can add "chicos." Little yellowish hard corn..corn that has been roasted...only need a cup and a half... very good......great flavor.....
WADO
posted
by floatingfeathers
