Friday, February 15, 2013


1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 pound pork shoulder
sea salt and freshly ground black pepper
4-6 cloves garlic

2-3 T olive oil
1/2 onion, chopped
1/4 red bell pepper
1 roasted poblano, diced
1 c sliced mushrooms
3-5 garlic cloves, minced
2 plum tomatoes, diced
2 cups chicken or pork stock
1 28-ounce can white hominy, drained
1 quart or 1 28-ounce can crushed tomatoes
2 T ground guajillo chile
1 T Mexican oregano
1 T ground cumin
sea salt and freshly ground black pepper
Shredded cheddar
Chopped fresh cilantro
Lime wedges

Preheat oven to 350°. Add cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and add 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, about 4-5 hours. Let pork rest until cool enough to handle and then shred pork.

Heat oil in a large pot over medium-low heat. Add onion and pepper and sauté until tender. Add garlic and cook, about 2 minutes more. Add the diced fresh tomatoes and stir until softened, about 2 minutes. add stock and remaining ingredients. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes. Salt and pepper to taste.

Add pork and any juices to posole. Simmer uncovered for another 30 minutes. Skim any fat that comes to the surface as needed.

Top with shredded cheese, cilantro, and lime wedges, and serve with multigrain tortilla chips. Serves 4.

Sometimes I roast the veggies instead of sautéing for a rich deep flavor. And I always use homemade stock made with bones (sometimes roasted), carrots, onions, and celery.

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