Posole

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.

 To Serve

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.