Nov 24 2013
Posole actually means foamy but most have come to know it as
a Mexican stew usually made with pork or chicken, hominy, peppers and
seasoning.
With it not getting out of the 20’s all week-end called for
some soup for Sunday’s supper. I had pulled pork left over and thought hominy. I
knew a traditional posole soup would be too spicy for the wife so I came up
with this mild version. I added some heat to mine at the table.
After lunch I made some cornbread baked in my old Wapak cast
iron skillet. You can mix up your own but for convenience any more I use
Miracle Maize sweet box mix. The box says bake at 400 deg. but I find 380 deg.
for 25 minutes is just right for me. I pre-heat my skillet with a good teaspoon
of bacon grease while the oven is heating. I mix up the batter, pour the excess
grease from the skillet and pour the batter in and bake. When I check it and
the top is starting to crack and the edges are a nice golden brown, pulling
from the sides of the skillet it is done. I let it cool 5 to 10 minutes then
invert into a dish to serve; that shows the nicely brown bottom.
It only took an hour to throw the soup together. It came out
a lot better than I thought. The wife not being a big soup person thought it
was extra good too. I added some Cajun seasoning and hot sauce to mine. It
tasted great with buttered cornbread.
Printable Posole Recipe
Printable Posole Recipe
Cornbread
Inverted to serve
Posole ingredients
Ready to serve
My Posole
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