hominy.jpg
Hominy enriches pork stew to make it a satisfying meal.
Want to cook something rich and satisfying but don't have a lot of money? Maybe

"/>

Falling Off the Bone + Recipe for Posole With Pork and Green Chiles

hominy.jpg
Hominy enriches pork stew to make it a satisfying meal.
Want to cook something rich and satisfying but don't have a lot of money? Maybe you are craving Beef Bourguignon but want a recipe that you can cook in a slow cooker. Or, you want to make a bubbling pot of pozole but don't have easy access to a pig's head. In Falling Off The Bone, you get these recipes plus many more. Recipes that evoke the flavors of classic dishes, but are easier to source ingredients for, and dead-simple to cook. Read Part I of the review.

Jean Anderson's recipes employ some shortcuts like the use of prepared broth or dried herbs if it's more convenient. With many of the long-cook recipes in this book, most people won't notice the difference except in the cost or time savings. In other recipes though, Anderson will point out when it's worth spending the extra time. For example she insists you use fresh citrus and herbs in an orange gremolata to top a braised oxtail dish.

This recipe for Pueblo Posole With Pork and Green Chiles is a New Mexican-style pork stew with hominy. Hominy (also called posole, or pozole in Mexico) is field corn that has been treated with a lye solution to remove the hull. This starchy element balances out the fattiness of the pork. Incidentally, a steaming bowl of posole is traditionally served on Christmas Eve in New Mexico.

Pueblo Posole With Pork and Green Chiles

3 tablespoons bacon drippings, lard, or vegetable oil

2 medium yellow onions, coarsely chopped

5 large garlic cloves, finely minced

1/1/2 Mexican oregano

¾ teaspoon ground cumin

2 pounds boned pork shoulder (not too lean), cut into 1 ½-inch chunks

5 ¼ cup chicken broth

1 cup water

1 teaspoon salt, or to taste

2 cans (15 ounces each) white or yellow posole (whole hominy), well drained

2 cans (7 ounces each) chopped green chili peppers, well drained

Optional garnishes

12 large, bright red radishes, stemmed, washed, and thinly sliced

2 large limes, cut in slim wedges

1. Heat drippings about 1 minute in a large heavy nonreactive Dutch oven over moderately high heat. Add onions, garlic, oregano, and cumin and cook, stirring occasionally, until limp and lightly browned-10 to 12 minutes.

2. Add pork, broth, water, and salt. Adjust heat so liquid barely ripples, cover, and simmer slowly, stirring from time to time, until pork is nearly tender-about 1 ½ hours.

3. Mix in posole and chilies and simmer uncovered until pork is fork tender, flavors meld, and liquid reduces slightly-about 30 minutes more. Taste for salt and adjust as needed.

4. Spoon into heated large soup bowls and if you like, put out a platter of garnishes so everyone can add whatever they like to their posole. Accompany with tortillas or chunks of country bread. Good, too, with corn bread.

Makes 6 servings

(From Falling Off The Bone, copyright © 2010 by Jean Anderson. Published by John Wiley & Sons, Inc.)

 
comments powered by Disqus