“In order to keep a true perspective of one’s importance, everyone should have a dog that will worship him and a cat that will ignore him.” --Dereke Bruce

LIFE WITH LYNN


Friday, May 27, 2011

Posole con Tequila















We love posole.  My husband loves it because it's delicious; I love it because it's so easy and fun to make!  Typically made with pork and hominy, posole (prounounced puh-so-lay, and alternatively spelled pozole) is a rich, deeply flavored Latin American soup.  Other ingredients vary by locale and personal preference, but one thing is always the same: a hot bowl of well-made posole is a delightful thing indeed!

I typically think of posole as a winter meal, but we've had some chilly, rainy weather here recently in PA and it just sounded oh-so-good!  Always on the lookout for new recipes, this one intrigued me with the surprise addition of tequila.   So here's the recipe (from the following cookbook), along with my own notes.  (And even if you're not a Sandra Lee fan, you gotta try this recipe!  I'm tellin' you, it's DELICIOUS!)


















POSOLE CON TEQUILA
1 pound pork tenderloin, cut into bite size pieces
2 cans hominy (I used one can white and one can yellow hominy)
1 packet (1.25 oz.) McCormick White Chicken Chili Seasoning (I really don't use these kinds of seasoning packets; so instead, I eyeballed chili powder, cumin, coriander, oregano and added a bay leaf)
1 can (7 oz) diced green chilis
1/2 cup sliced jalapenos (I used fresh)
1 cup chopped onions (I also added fresh minced garlic)
1/2 cup silver tequila, Jose Cuervo
3 cups chicken stock
2 tablespoons chopped fresh cilantro (I used LOTS more!)
Salt and pepper to taste

In a 4-quart slow cooker, combine all ingredients except cilantro and salt and pepper; mix thoroughly.  Cover and cook on HIGH for 3-4 hours.  Stir in cilantro and adjust seasonings with salt and pepper.  Serve hot, garnished with additional fresh chopped cilantro and lime wedges.  (Really, could this BE any easier?!)

NOTE:  I also added a can of red beans to my posole, and a few generous splashes of fresh lime juice right before serving.  (The tequila just seemed to be begging for it!)  I served it with warm homemade cornbread and cold beer, and it was a simple and delicious meal.

PS  If you don't have a slow cooker, a heavy soup pot simmering on top of the stove for a few hours would work just fine!

1 comment:

  1. Not a Sandra Lee fan. But I'm a total Lynn fan! I love everything you cook, honey! Esp. anything with Latin Flair....Yum!
    Love you!
    ~Gwynnie

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