New Mexican Posole

You need the following ingredients:
One package frozen Posole or
One LARGE can Hominy
Two medium onions chopped
4 or more cloves garlic
Oregano to taste; approx 1 tblspn
Boneless pork loin roast; approx. 2 lb.
Large package frozen red chili - Medium heat (I use Bueno)
Medium package frozen red chili - hot (if desired)
Rinse posole and place in large pot or dutch oven with enough water to cover. Bring to a boil, then simmer.
Saute garlic and onions lightly and add to posole
Pork roast should cook until medium in center
When roast cools enough to handle, cut into bite size pieces, and add to posole.
Add chili; you can put in a couple of dried pods if you have them
Cook until meat is falling apart, and posole is tender
If you use canned Hominy, rinse it throughly before cooking. Hominy should be added after roast is fairly done in the pot. Do not put it in first as you would with frozen posole.
DKP New Mexico Posole

Well, here's what I did last Sunday:

Bought 4 pounds of fresh Hatch green chiles, then roasted and peeled them. Took out the bulk of the seed pod, but didn't worry about leaving a number of seeds because I kinda like them in there. (Didn't de-vein, either.)

Took 2 pounds of locally-raised Texas grass-fed beef stew meat, cut into small bite-sized pieces, lightly floured, and browned that with a chopped Texas 1015 onion in bacon grease. I added beef stock (sorry, Kitchen Basics, not homemade) and put that into the oven at 325 for about 3 hours.

That morning, I had put about 4 ounces of dried hominy (please order from these guys: http://www.welrp.org/nativeharvest/organicfoods.html ) to reconsitute in chicken stock (again, Kitchen Basics ).

When I took the beef out of the oven, I added the chile (cut up in the bowl), the hominy (with the remaining stock) some sea salt, fresh-ground black pepper, and about a teaspoon of ground comino. I debated about this, but I also ended up adding a large russet potato, cut into pieces about a half-inch.

I simmered it all another half hour, then dug in.

It was actually better reheated the next day. Obviously, I had plenty left over (it was too hot for my wife, and my daughter wouldn't even consider eating it), so I have a couple of portions frozen for near-future enjoyment.

Bushie,
You can ship a portion to me, if you're feeling generous. I feel like My Cousin Vinnie. If you'd like to voir dire the witness, I'm SURE you'd be more than satisfied as to his qualifications.

dkp, Your recipe looks good - I'm going to give it a try. Thanks. I think I'll make one change; I'm going to use pork shoulder or butt instead of the loin - I think those cuts, besides being less expensive, braise/stew better, and the additional fat adds flavor.

Thanks for reminding us of something really good! jm