how do you make pesole?

Answer 1

Soak the pesole in the water overnight. Then, place the pesole and water in a 3-quart cooking kettle and add the remaining ingredients. Simmer, covered, until the kernels burst, about 2 hours.
This is really a complete meal. But since most of us are not used to thinking that way, I suggest you add some Cabbage and Salt Pork, along with bread and a salad.
INCLUDED OVERNIGHT SOAKING TIME

Answer 2

POSOLE

2 lb. lean pork, cubed
3 lb. posole, dried, frozen, or canned hominy
1 qt. water, for cooking
1 tsp. salt
1/2 tsp. each black pepper, ground cumin, and oregano
4 garlic cloves, minced
2 tbsp. med. hot red chili powder

In a large heavy pot, boil the pork in salted water until tender. Add the uncooked hominy and all the other ingredients. Cover and simmer until the hominy kernels swell and burst open, about 45 minutes. If using the canned, cooked hominy, simmer covered until heated through, about 20 minutes.

Serve as a stew with hot, buttered flour tortillas, or as a side dish. Posole is traditionally prepared for feast days among the Pueblo Indians of the Southwest and on New Year's Day for good luck. Serves 4-6.

Answer 3

There seems to be 2 spelllings "pesole" & "posole."

This recipe looks good to me:

Posole (Serves 4)

* 1 1/2 lbs. pork shoulder
* 1/2 onion stuck with 2 cloves
* 2 cloves garlic, peeled
* 5 peppercorns
* 1/2 teaspoon whole cumin seed
* oregano, pinch
* 1 onion, chopped
* 2 cloves garlic, chopped
* 2 tablespoon oil
* 1/2 teaspoon black pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cloves
* 1/2 teaspoon cayenne
* 4 cups canned white hominy, drained and rinsed
* 3 to 5 cups pork broth from cooking pork shoulder
* 1 cup canned chopped green chilies
* Salt to taste
* 2 whole jalapenos, canned or fresh, chopped (optional)


PREP WORK

This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed. Now you are ready to cook.

HOW TO MAKE AT HOME

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

This is a delicious recipe and well worth the effort to make.

Posole recipePosole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.

My neighbor Debbie found this recipe in a great looking cookbook that she just lent me called The Feast of Santa Fe by Huntley Dent.

Notes: 2/28/99 - My wife and I made this last night for some friends and came up with some additional ideas. We didn't add the optional jalapenos because we mistakenly purchased a couple of milder Anaheim chili peppers.

One of our guests suggested roasting them on our gas stove, slicing them, and adding them to the Posole. Great idea. Added another layer of flavor.

The next night we had the Posole leftovers and it was tastier than the night before which leads me to suggest you make this dish the day before you are going to serve it. Not a conventional idea but how many times have you had leftovers that were better than the first night?

http://www.reluctantgourmet.com/posole.htm