Posole (Mexican Stew)
This is one of my favorite recipes for fall. I got it from my friend Laurie, and I think she got it from
Bon Appetit magazine. The stew is hot and spicy, and the toppings are cool and crunchy. It's different from anything else I make.
1 1/2 tsp. salt, divided
2 tsp. paprika
1 tsp. black pepper
2 lbs. shoulder pork roast, or beef roast
2 c. chopped onion
3 garlic cloves, minced
1 1/2 c. water
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried oregano
14 oz. can stewed tomatoes, undrained
28 oz. broth
1 can chipotle chilis in adobo sauce (Use as many as you like, but they are spicy for some people).
2 cans golden hominy, drained
Combine 1 tsp. salt, paprika, and pepper. Trim fat from meat.
Cut meat into 2 inch pieces, toss in paprika mixture to coat.
Heat 1 Tb. vegetable oil in a large Dutch oven on medium-high,
add meat and cook, stirring, until brown. Remove meat
from pot. Add onion and garlic, saute 3 minutes. Stir in water and
next 7 ingredients. Return meat to pot.
Add in 1 chili, chopped, and 2 Tb. adobo sauce
Simmer 2-3 hours on low heat
At this point, if you have time, allow to cool and refrigerate until you can skim the fat off the top.
If I'm using beef I don't do this. (I use grass-fed beef, and it can be tough. I cooked it about 7 hours).
Bring stew to boil, add hominy
Bring to simmer.
Ladle 1 cup stew into bowl.
Top with shredded lettuce, crushed tortilla chips,
cilantro, and grated radishes.
When I made this yesterday, I couldn't find radishes at either Trader Joe's or Costco.
I used green and orange peppers, but radishes are better.
Such is life....we had way too many radishes in our garden this summer, and now when I need just a few, there is nary a radish to be found.