Does anyone know a great spicy posole recipe?

Question

allansc20...don't you want to share?

Answer 1

If you like shrimp, you'll love this version that make quite often. There's another below it that is a more traditional recipe.

Hot and Spicy Shrimp Posole with Tomatillos

SERVES: 4
ingredients
1 pound tomatillos, husked and rinsed
Salt
2 canned chipotle chiles in adobo, stemmed
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
One 28-ounce can white hominy, drained and rinsed
2 cups chicken stock or canned low-sodium broth
1 cup fresh or frozen corn
1 pound medium shrimp, shelled and deveined
1/4 cup coarsely chopped cilantro
1 small avocado, coarsely chopped
1 fresh lime, sliced


directions
In a medium saucepan, cover the tomatillos with water, add salt and bring to a boil. Simmer over moderate heat until the tomatillos soften, about 10 minutes. Drain and transfer to a blender or food processor. Add the chipotles and puree until smooth.
Meanwhile, heat the olive oil in a large saucepan. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin, coriander, oregano and 1 teaspoon salt and cook until the garlic is fragrant, about 1 minute.
Add the tomatillo puree, the hominy and chicken stock and simmer for 15 minutes. Stir in the corn and shrimp and simmer until the shrimp are pink and just cooked through, about 5 minutes. Ladle the stew into shallow bowls, garnish with the chopped cilantro and avocado and the lime slices and serve.


Traditional Spicy Posole
6-8 servings
6½ hours 20 min prep
1 lb country-style pork ribs, cut in 1 inch cubes
salt
pepper
1 medium onion, chopped
4 garlic cloves, minced
5 cups rich chicken broth
2 cups dried corn kernels (posole)
1 cup new mexico chili peppers, roasted, peeled and chopped or anaheim chilies, chopped, roasted and peeled
1 teaspoon dried oregano
1/4 cup cilantro, chopped
1 medium potato, diced
2-3 cups warm water or additional chicken stock (If using the dried posole)

Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
Lower the heat to medium and add the onion and garlic.
Sauté until the onion is tender, about 5 minutes.
Place the contents of the skillet into the crock-pot and add remaining ingredients.
If using canned posole, wait until the last 2 hours to add to the crock-pot.
Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
Salt the stew to taste, garnish with additional cilantro if desired and serve.

Answer 2

1 pound prepared posole corn, thoroughly rinsed (I usually buy frozen)
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon oregano
1 pound pork (I like pork shoulder)
1 teaspoon ground cumin
3-6 dried red chile pods, rinsed and crumbled
2 tablespoons salt

Place posole and about 10 cups water in large stewing pot. Bring mixture to a boil at high heat. Reduce heat to low and simmer posole for 5 hours. Approximately 1 hour before the completion of the simmering time, brown the pork in a large, heavy skillet on medium heat. Add the pork to the stewing pot with 5 cups of water and continue to cook on low heat until tender. Add the remaining ingredients to posole and simmer for an additional 1-2 hours. Adjust seasonings to suit taste.

Answer 3

I go to my friends moms house and she makes a huge pot of the Best pasole I have ever eaten. she cooks it in a big pot outside with a propane burnerk. I loved it so much I decided to watch everything she put in it. This might not sound authentic, but this lady was born in mexico so if it's good enough for her it's good enough for me too. First she put in some pork neck bones and boiled them for the broth then she added pork roast then canned hominy (white Corn) and lot's of salt and oregano to make it red she used a can of Las Palmas Enchilada sauce. I swear this is the best pasole top with shredded cabbage, onion and thin sliced radish's also a little lemon Enjoy!

Answer 4

I do