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pablo

Member Since 18 Dec 2007
Offline Last Active Aug 04 2011 08:42 AM

Community Stats


  • Group Members
  • Active Posts 225
  • Profile Views 3,190
  • Member Title Heating Up
  • Age 58 years old
  • Birthday December 7, 1960
  • Real Name
    jim
  • Gender
    Male Male
  • Location
    dona ana , nm
  • Interests
    plant science,bow hunting,classic rock,forest gump...
  • Anything Else
    i like to experiment

Food Stuff


  • Favorite Hot Pepper
    Hatch Green/Red Chile
  • Favorite Hot Sauce
    El Pinto Red Chili Sauce
  • Favorite Food
    fresh sea food
  • Favorite BBQ Food
    Smoked Brisket,Ribs
  • Favorite BBQ Sauce
    woodys
  • Chili... Beans or No Beans?
    No Beans
  • Favorite Beverage with Fiery Food
    iced tea
  • Share a Recipe
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
    here is my Posole recipe

    Large pork roast Bone in
    2 pint containers of New Mexico Red Chile Puree {HOT}
    1 large can of white hominy {commercial size}
    tbs oregano crushed
    clove /minced garlic
    salt to taste
    ...
    cut roast into small pieces {bite size}
    place all into a large kettle pot
    add the Bone too
    add water to cover
    add 1 tbs salt {opitional but improves flavor}
    add 1/2 chopped onion
    add 1 clove minced garlic
    add 1 tbs crushed oregano
    now [B]slow boil[/B] until meat is well cooked and meat falls from bone tender... do not remove water it contains the flavor now... if bone is clean then remove from pot.
    at this point add 2 pints of Red Chile Puree
    [I]New Mexico only[/I] HOT
    and continue to slow boil down so the liquid reduces some and thickens slightly...do not add anything to thicken.
    open can of Hominy and drain into a strainer,cold water rinse the hominy. let drain well
    when the meat and chili have combined well add the hominy into the cook pot with the mixture of meat and chile sauce.
    stir well and let slow cook until your ready to eat.

    serve in large bowl
    with sliced lemons,
    dried oregano ,
    chopped onions
    and saltine crackers
    as condiments with this dish...
    a chillin beverage and I bet you
    Go Back for seconds.... :onfire:

    [I]pablo[/I]

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