Roux. What a ******* word.
scrub-ass scrub
Roux. What a ******* word.
Originally Posted by Sting
scrub-ass scrub
Posole. My first time making it. Super tasty!
I'm convinced this is the result of some weird bet that radishes, lime, hominy, and jalepeno could never all be in the same dish.
Turns out they can. And I may insist on posole for every meal until I die...
Notorious D.O.G.
oh, man, i love a good posole. . .
recipe?
- John Elway“When we do find that guy, we’ve got to have the continuity on the offensive side to where we can train him and develop him and get him there. This is our fourth offense in probably three or four years. Quarterbacks need to be developed. You don’t find one ready-made. We got to have a solid system in place for when we do go after whatever guy it may be, a young guy or a trade or whatnot.”
scrub-ass scrub
I kinda just winged it based scanning online recipes and ingredient lists, but here's the gist
Hawg's Instapot Posole
ingreds-
1 package Fernandez* dried hominy
3/4 lb pork stew meat
1 lb green chili chicken sausage
8 cups chicken stock
med yellow onion
1 lb tomatillos
3 jalapenos
3 poblano peppers (I had to use 3xAnaheim but poblano seems most common among the online recipe lists)
1 bunch cilantro
1 bunch radishes
1 lime
sour cream
avocado
cheese
pine nuts
Fernandez chili carribe (1-2 tablespoons)
liberal chili powder
liberal cumin
salt
black pepper
saffron
cabbage (optional)
*I think it's called Fernandez, it's the white and red packages at King Soopers in the 'authentic Mexican' section, good stuff imo
1. Cook the dried hominy in the instapot and discard the water, about 35-50 minutes.
2. Blend together the tomatillos, jalapenos (seeds removed), cilantro, and chile caribe using some of the chicken stock to help turn it to paste
3. After heating some vegetable oil, saute on high heat the meat, onion, and garlic for about 10 mins (I could have done this in instapot was did it stovetop while waiting on the hominy)
4. Broil the poblano/anaheim peppers until blackened, put in paper bag for about 10 mins, then skin, de-seed, and chop
5. Combine everything in instapot--tomatillo paste, chicken stock, chopped peppers, meat and onion mix.
6. Liberal application of cumin and chili powder. Add saffron.
7. I ended up cooking it 90 minutes under pressure, but in two 45 minute blocks (accidental, I wanted the hominy a bit less firm after the first 45)
8. Thinly slice radishes. Shred cabbage. Toast pine nuts: NOTE/WARNING - DO NOT BROIL PINE NUTS, THIS WILL RESULT IN A PAN OF FIERY FIRE THAT DOES NOT IMMEDIATELY EXTINGUISH IN THE SINK, AND MIGHT CAUSE ANXIETY!!
9. Taste posole and add salt/pepper to taste. Serve with toppings (radish, pine nuts, lime, cabbage, sour cream, cheese, avocado)
I don't think I left anything out. Of all the toppings, I'd say the lime and radish are essential ones.
Last edited by Hawgdriver; 03-02-2020 at 10:33 PM.
Senior Member
1 pound of tomatillos? That seems like a lot of tomatillos.
*The statements above are my opinions, unless they are links, because then they are links, which wouldn't make them my opinions, and I suppose stats aren't necessarily opinion, but they are certainly presented to support an opinion. Proceed accordingly.
scrub-ass scrub
**** it
Senior Member
Wouldn’t that be more tomatillos than hominy (which I admittedly have never had)? I’m intrigued by this dish.
*The statements above are my opinions, unless they are links, because then they are links, which wouldn't make them my opinions, and I suppose stats aren't necessarily opinion, but they are certainly presented to support an opinion. Proceed accordingly.
scrub-ass scrub
Tell you what, I think the tomatillos are what made the dish--the lime flavor is utterly divine. I cannot imagine a higher calling for a lime on this planet. I think tomatillo is the Zimmerman to TD's lime.
WTE - 2007 - 2020 - RIP
Made a big batch of chicken soup last night.
I like to add barley and fresh dill.
Senior Member
Mesquite (grill mates) marinated baked chicken and fake garlic mashed potatoes.
*The statements above are my opinions, unless they are links, because then they are links, which wouldn't make them my opinions, and I suppose stats aren't necessarily opinion, but they are certainly presented to support an opinion. Proceed accordingly.
scrub-ass scrub
Yus!
Dude...and fake garlic mashed potatoes.
{narrator:} And these are the highs and lows of MOseph MOtorboaticus.
Senior Member
Idahoan fake potatoes are perfectly fine cuisine. Don’t @ me, bro.
*The statements above are my opinions, unless they are links, because then they are links, which wouldn't make them my opinions, and I suppose stats aren't necessarily opinion, but they are certainly presented to support an opinion. Proceed accordingly.
scrub-ass scrub
This corned beef brisket is about to spend 90 minutes in a hot beer and chicken stock sauna...yummmmmm
Senior Member
Powdered milk and beefaroni.
Let's Rid3!!!!
I love my wife.
The Mrs., despite being on a self imposed quarantine, went out and found brisket. It's cooking now. Smells great!
And no - I have zero idea how she's cooking it. I'm just here to eat.
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