[CH] Sorta posole
Doug Irvine (dougandmarie@shaw.ca)
Tue, 08 Apr 2003 14:54:35 -0700
This is what I did for supper last night. After grinding a pork roast
for our own ground pork, I had about 12 ozs of coarse grind left after
making up a few pkgs of fine grind. I got a can of white hominy and a
can of niblets and a can of chopped green chiles. The end result was
pretty good, so here it is:
12 ozs coarse ground pork(or beef)
1 onion, medium dice
2 garlic cloves, fine dice
2 jalapeno peppers,seeded and chopped
8 ozs chicken stock, home made is best, but whatever
1 19 oz can white hominy, drained
1 12 oz can niblets not drained
1 4 oz can chopped green anaheim chiles
2-3 tbls masa or white corn meal
1 tsp smoked hab powder (Jim's red savina)
Brown the meat, push to one side of skillet, and add the onion garlic
and peppers,cook on low, until onion is cooked but not browned, mixing
it all well into the meat. Add the hominy and the chopped chiles, and
cook on medium low for about half an hour, adding some of the chicken
stock as the mixture drys out. Taste for seasoning,add salt and freshly
ground black pepper to taste. Add the can of niblets and the smoked hab
powder, and mix well into the skillet. Add the masa and cook for another
20 minutes, and serve with warm corn tortillas. Garnish with pickled
Jalapenos. If you wish it hotter, add 1 tbls ;-) of Jim's Smoked Red
Savina! Cheers, Doug in BC