05 May 2010

Pork Posole

Pure coincidence, I am posting this recipe on Cinco de Mayo. Not that I actually celebrate Cinco de Mayo, but as usual, where food is involved, so am I.

I often have a difficult time deciding what to make for dinner. I'm not picky about food, and to say Aaron isn't picky is an understatement. As long as I make things in bulk, he should be satisfied. I had to laugh when the other day he told me not to worry about dinner because he'll "eat like a normal person".

So like I said, sometimes I just can't think of what to make, and I will spend a decent amount of time (hours. daily.) browsing my food binders. Usually I just want something different, fun to make, and something I don't have to go out and buy $50 worth of ingredients for. So when day's like Cinco de Mayo come around, it
really helps narrow down the type of dish I should make.
I'm typing this up a few days early, and am still unsure of what to make on Cinco de Mayo, but at least I can share this with you. Posole is a traditional Mexican stew with a type of corn (hominy), meat (pork), chili's, and other spices. I had never had hominy before, and they sell it all over down here, so I thought this was perfect to try. I'm not sure how to describe canned hominy, it's basically dried corn soaked in lye-water so it's big and puffy. After cooking it, it still has a slight 'bite' to it, but is still soft and corny.

I simmered the posole much longer than it called for, evaporating much of the liquid and keeping everything on the thick side. I then made some homemade corn tortillas, which I will share with you in the future (another simple DIY!), and instead of loading these up with cheese and the like, I topped each taco with a slice or two of avocado, giving it that desirable smooth and creamy texture with spicy pork and corn texture.

This also freezes very well, so don't be afraid to make a big batch of this!

Ancho Pork Posole

Printable Recipe
Found at First Look Then Cook, by Cooking Light
  • 2 tbsp ancho chile powder
  • 2 tsp dried oregano
  • 1 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
  • 1 tbs olive oil, divided
  • 2 cups chopped onion
  • 3/4 cups chopped green bell pepper
  • 3/4 cups chopped red bell pepper
  • 1 small can of diced green chiles
  • 1 tbs minced garlic
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1 (28-ounce) can hominy, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
  2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside.
  3. Add remaining 1 teaspoon oil to pan. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender, stirring occasionally.
  4. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, chile peppers, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.