Barbeque Posole

[fifi]

Barbeque Posole

Serves 4 as Main Dish.

This is one of those recipes that is definitely more than the sum of its parts. I had something very like this in a restaurant in Queretaro in central Mexico and went nuts. They use up the barbecue from the day before to make this. With my lousy Spanish, I got what I could out of the cook and tried it. This is damn close. Posole as a general term is a Mexican stew made with hominy. This one makes great use of left over barbecue, whatever kind as long as it is good smoked stuff. (Beef brisket and pork are the favorites.) This recipe is really the basics. You can add whatever you like, more and different kinds of peppers or other seasonings to your taste. I suggest you start with the basic and add from there. The amounts are approximate. No need to get too serious about this. I don’t think you can mess it up. It is really amazingly delicious and great on a cold night.

• 2 T lard, bacon fat or cooking oil
  
• 1 large onion, coarsely chopped
  
• 4 garlic cloves, chopped
  
• 4 c coarsely chopped or shredded barbeque meat
  
• 4 c beer, broth or water - enough to cover the meat
  
• 2 14 oz cans hominy, drained but not rinsed
  
• 2 4.5 oz cans diced green chiles
  
• 1 tsp dried Mexican oregano, or more to taste
  

Heat oil and saute onions until they just start to brown. Add garlic and cook for about 2 more minutes. Add the meat. Add liquid until well covered. Simmer slowly for about 30 minutes. Add the hominy and green chiles. Add the oregano, crushing between your fingers. (The cook seemed to think that the oregano was VERY important.) Taste and adjust the salt and pepper. It is important that you don’t add salt and pepper until this point as it depends on what the barbecue has on it. Best to taste first. Simmer about another 15 minutes.

Serve with some or all of the following condiments for the diner to add as desired: fresh lime wedges for spritzing, chopped radish, chopped white onion, chopped fresh chiles, shredded cheese, crumbled queso fresca, sour cream, chopped cilantro, shredded cabbage.

I have served this over traditional frying pan corn bread (not sweet) and gotten rave reviews.

A crisp salad with orange or mango is a great side dish.

Keywords: Main Dish, Barbeque, Mexican

( RG241 )