REC: Posole Rojo - dinner 2/7/22

[US Janet]

Dinner last night was Posole Rojo. I'd been craving it for a long
time It was quickly made because I used the pressure cooker for the
meat, jarred spices, jarred pre-minced garlic and canned hominy.

It was very, very good, luscious in fact.

Posole Rojo
2 or 3 pounds pork boneless pork shoulder, trimmed and cut into 1-inch
pieces,

Seasoning:
I Tbsp. chile powder from Mexico (not the mixed chile powder )
(I didn't have the chile de Arbol called for)
1 Tbsp. Ancho chile powder.
2 teaspoons cumin
2 tablespoons dried Mexican Oreagon
1 Bay Leaf
1 teaspoon salt (to start)
rub the mixed seasoning into the meat.

2 tablespoons oil in pot, heat to medium
put the meat into the pot and brown.

Add:
1 large white onion, chopped
minced garlic equivalent to 6 or 8 cloves or 3-4 tablespoons jarred,
minced garlic
1 Bay leaf

Add 2 quarts water to pot to just cover meat and veggies. If you used
dried chiles and soaked them, seed and put in blender, them add their
water to the pot or use chicken broth to desired depth in pot

If using pressure cooker it will take about 40 minutes on high.

After cooking the meat, add 3 - 15 ounce cans of white hominy, drained
and rinsed.

Cook uncovered 1 hour more until meat and hominy are tender.
Add broth is Posole is too thick.
Taste for salt.

Serve with: Diced avocado, shredded cabbage, sliced radishes, wedges
of lime, and minced, fresh cilantro.
Warm tortillas if desired.

Janet US

[Raphael]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Tammy]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[itsjoan...@webtv.net]

On Tuesday, February 8, 2022 at 1:30:54 PM UTC-6, US Janet wrote:
>
> Dinner last night was Posole Rojo. I'd been craving it for a long
> time It was quickly made because I used the pressure cooker for the
> meat, jarred spices, jarred pre-minced garlic and canned hominy.
>

> Janet US
>
That's one dish I've never had.

[US Janet]

My daughter lived in New Mexico for some years. She sent me a pack
that contained dried hominy, chilies and a recipe. I've been making
since then.
Janet US

[Joni]

[Joni]

[Transition Zone]

MMM, once served, i looks like it would be tasty if the meat were finely diced and put in tortillas with everything else!

[Joni]

[dsi1]

I made that soup with posole. It takes quite a while to soften up. Next time I make it, I'll use canned hominy. I use kalua pig in the soup. It works great!

https://photos.app.goo.gl/mSb39X7wmCE69n2UA

[Jerry]

On Tue, 8 Feb 2022 14:52:26 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
wrote:

>
>I made that soup with posole. It takes quite a while to soften up. Next time I make it, I'll use canned hominy. I use kalua pig in the soup. It works great!
>
>https://photos.app.goo.gl/mSb39X7wmCE69n2UA

I don't know about how that looks.

[Jerry]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Jerry]

[Jerry]

[Jerry]

[Jerry]

[Bryan Simmons]

On Tuesday, February 8, 2022 at 1:30:54 PM UTC-6, US Janet wrote:

If you don't have arbols, you can sub the thai or chinese
chiles, which are pretty similar. If you want to take it to
the next level, make the hominy fresh, instead of using
canned. You can buy frozen hominy that's just as good
as making it yourself, but it's really expensive. Most
canned hominy isn't even nixtamalized.

It's really simple. Just take about a cup and a half of
water, and stir in about a teaspoon of pickling lime, then
add a half cup of dried corn. Put it in the instant pot for
about 30 minutes, and let it naturally depressurize. After
about an hour, take it out and let it sit overnight, then
rinse it, remove the skins, and rinse it some more.

Your post inspired me to get some going.
https://www.flickr.com/photos/36178182@N08/albums/72177720296551078
>
> Janet US

--Bryan

[dsi1]

The cheese does hide most of it but I like cheese. That pozole soup had way too much posole. That's the breaks.

[Roger]

[Roger]

[Roger]

[Roger]

itsjoan...@webtv.net wrote:
> On Tuesday, February 8, 2022 at 1:30:54 PM UTC-6, US Janet wrote:
>>
>> Dinner last night was Posole Rojo. I'd been craving it for a long
>> time It was quickly made because I used the pressure cooker for the
>> meat, jarred spices, jarred pre-minced garlic and canned hominy.
>>
>> Janet US

>>Uhm Yes. Ghe Ghe Ghe :)))))))))))

> That's one dish I've never had.
>

[US Janet]

On Tue, 8 Feb 2022 15:24:37 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Tuesday, February 8, 2022 at 12:58:38 PM UTC-10, Jerry wrote:
>> On Tue, 8 Feb 2022 14:52:26 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>> >
>> >I made that soup with posole. It takes quite a while to soften up. Next time I make it, I'll use canned hominy. I use kalua pig in the soup. It works great!
>> >
>> >https://photos.app.goo.gl/mSb39X7wmCE69n2UA
>> I don't know about how that looks.
>
>The cheese does hide most of it but I like cheese. That pozole soup had way too much posole. That's the breaks.

I don't know if you mean peppers (posole doesn't mean that) you are
free to use the amount of peppers that suit you
Or, do you mean too much hominy? Again, use the amount of hominy to
suit you.

Hominy is corn
Janet US

[Rand]

[Rand]

[Rand]

>>Uhm Yes. Ghe Ghe Ghe :)))))))))))

>> Janet US
>
> --Bryan

[Rand]

>> of lime, and minced, fresh Uhm Yes. Ghe Ghe Ghe :)))))))))))cilantro.

>> Warm tortillas if desired.
>>
>> Janet US
>
> I made that soup with posole. It takes quite a while to soften up. Next time I make it, I'll use canned hominy. I use kalua pig in the soup. It works great!
>
> https://photos.app.goo.gl/mSb39X7wmCE69n2UA
>

[Rand]

Transition Zone wrote:
> On Tuesday, February 8, 2022 at 5:14:33 PM UTC-5, US Janet wrote:
>> On Tue, 8 Feb 2022 13:56:12 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>>> On Tuesday, February 8, 2022 at 1:30:54 PM UTC-6, US Janet wrote:

>>>>Uhm Yes. Ghe Ghe Ghe :)))))))))))

>>>> Dinner last night was Posole Rojo. I'd been craving it for a long
>>>> time It was quickly made because I used the pressure cooker for the
>>>> meat, jarred spices, jarred pre-minced garlic and canned hominy.
>>>>
>>>> Janet US
>>>>
>>> That's one dish I've never had.
>> My daughter lived in New Mexico for some years. She sent me a pack
>> that contained dried hominy, chilies and a recipe. I've been making
>> since then.
>
> MMM, once served, i looks like it would be tasty if the meat were finely diced and put in tortillas with everything else!
>

[Rand]

US Janet wrote:
> On Tue, 8 Feb 2022 13:56:12 -0800 (PST), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>> On Tuesday, February 8, 2022 at 1:30:54 PM UTC-6, US Janet wrote:
>>>
>>> Dinner last night was Posole Rojo. I'd been craving it for a long
>>> time It was quickly made because I used the pressure cooker for the
>>> meat, jarred spices, jarred pre-minced garlic and canned hominy.
>>>
>>> Janet US
>>>
>> That's one dish I've never had.
> My daughter lived in New Mexico for some years. She sent me a pack

> that contained dried hominy, cUhm Yes. Ghe Ghe Ghe :)))))))))))hilies and a recipe. I've been making
> since then.
> Janet US
>

[Rand]

itsjoan...@webtv.net wrote:
> On Tuesday, February 8, 2022 at 1:30:54 PM UTC-6, US Janet wrote:
>>
>> Dinner last night was Posole Rojo. I'd been craving it for a long
>> time It was quickly made because I used the pressure cooker for the
>> meat, jarred spices, jarred pre-minced garlic and canned hominy.
>>
>> Janet US

>>Uhm Yes. Ghe Ghe Ghe :)))))))))))

> That's one dish I've never had.
>

[US Janet]

The second last time I made it I started with the dry hominy from New
Mexico. It was wonderful and corny. The last time I made it I used
hominy from the supermarket. It didn't have any corny flavor at all.
Now I get my hominy from Amazon.
Previously I soaked the hominy overnight then cooked 'til tender. If
you go that route and also use dried peppers and soak them and use the
blender the soup takes much longer to prepare. But it is excellent.
Janet US

[dsi1]

The posole was dried corn treated with lye. I got it at the Mesican store. The kernels were huge compared to regular canned hominy. I didn't care for the chewy, corny, goodness of it even though that's what most people are looking for.

[Bill]

Ghe? Uhm, can you go into more detail? I don't get it

[Bill]

[Bill]

US Janet wrote:
> On Tue, 8 Feb 2022 15:24:37 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
> wrote:
>
>> On Tuesday, February 8, 2022 at 12:58:38 PM UTC-10, Jerry wrote:

>>> On Tue, 8 Feb 202Ghe? Uhm, can you go into more detail? I don't get it

> I don't know if you mean peppers (posole doesn't mean that) you are
> free to use the amount of peppers that suit you
> Or, do you mean too much hominy? Again, use the amount of hominy to
> suit you.
>
> Hominy is corn
> Janet US
>

[Bill]

> If you don't have arGhe? Uhm, can you go into more detail? I don't get itspoon of pickling lime, then

> add a half cup of dried corn. Put it in the instant pot for
> about 30 minutes, and let it naturally depressurize. After
> about an hour, take it out and let it sit overnight, then
> rinse it, remove the skins, and rinse it some more.
>
> Your post inspired me to get some going.
> https://www.flickr.com/photos/36178182@N08/albums/72177720296551078
>>
>> Janet US
>
> --Bryan
>

[Bill]

dsi1 wrote:

>> water to the potGhe? Uhm, can you go into more detail? I don't get itakes quite a while to soften up. Next time I make it, I'll use canned

hominy. I use kalua pig in the soup. It works great!
>
> https://photos.app.goo.gl/mSb39X7wmCE69n2UA
>

[Susan]

dsi1 wrote:
> On Tuesday, February 8, 2022 at 1:47:09 PM UTC-10, US Janet wrote:
>> On Tue, 8 Feb 2022 15:24:37 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>>
>>> On Tuesday, February 8, 2022 at 12:58:38 PM UTC-10, Jerry wrote:
>>>> On Tue, 8 Feb 2022 14:52:26 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>>>> wrote:
>>>>>

>>>>> I made that souUhm Yes. Ghe Ghe Ghe :)))))))))))eppers (posole doesn't mean that) you are

>> free to use the amount of peppers that suit you
>> Or, do you mean too much hominy? Again, use the amount of hominy to
>> suit you.
>>
>> Hominy is corn
>> Janet US
>
> The posole was dried corn treated with lye. I got it at the Mesican store. The kernels were huge compared to regular canned hominy. I didn't care for the chewy, corny, goodness of it even though that's what most people are looking for.
>

[Susan]

> The second last time Uhm Yes. Ghe Ghe Ghe :)))))))))))I made it I started with the dry hominy from New

> Mexico. It was wonderful and corny. The last time I made it I used
> hominy from the supermarket. It didn't have any corny flavor at all.
> Now I get my hominy from Amazon.
> Previously I soaked the hominy overnight then cooked 'til tender. If
> you go that route and also use dried peppers and soak them and use the
> blender the soup takes much longer to prepare. But it is excellent.
> Janet US
>

[Susan]

> Hominy is cornUhm Yes. Ghe Ghe Ghe :)))))))))))

[Hank Rogers]

Yoose expected it to be same as rice?

[Angus]

[Angus]

dsi1 wrote:
> On Tuesday, February 8, 2022 at 1:47:09 PM UTC-10, US Janet wrote:
>> On Tue, 8 Feb 2022 15:24:37 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>>
>>> On Tuesday, February 8, 2022 at 12:58:38 PM UTC-10, Jerry wrote:
>>>> On Tue, 8 Feb 2022 14:52:26 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>>>> wrote:

>>>>>Uhm Yes. Ghe Ghe Ghe :)))))))))))

>>>>> I made that soup with posole. It takes quite a while to soften up. Next time I make it, I'll use canned hominy. I use kalua pig in the soup. It works great!
>>>>>
>>>>> https://photos.app.goo.gl/mSb39X7wmCE69n2UA
>>>> I don't know about how that looks.
>>>
>>> The cheese does hide most of it but I like cheese. That pozole soup had way too much posole. That's the breaks.
>> I don't know if you mean peppers (posole doesn't mean that) you are
>> free to use the amount of peppers that suit you
>> Or, do you mean too much hominy? Again, use the amount of hominy to
>> suit you.
>>
>> Hominy is corn
>> Janet US
>
> The posole was dried corn treated with lye. I got it at the Mesican store. The kernels were huge compared to regular canned hominy. I didn't care for the chewy, corny, goodness of it even though that's what most people are looking for.
>

[Angus]

> Uhm Yes. Ghe Ghe Ghe :)))))))))))

> The second last time I made it I started with the dry hominy from New
> Mexico. It was wonderful and corny. The last time I made it I used
> hominy from the supermarket. It didn't have any corny flavor at all.
> Now I get my hominy from Amazon.
> Previously I soaked the hominy overnight then cooked 'til tender. If
> you go that route and also use dried peppers and soak them and use the
> blender the soup takes much longer to prepare. But it is excellent.
> Janet US
>

[Angus]

> Uhm Yes. Ghe Ghe Ghe :)))))))))))

> Hominy is corn
> Janet US
>