Olsson Recipes

This is from Cindy R in Cody.

Posole

• Soak 4 Cups dry posole over-nite in cold water, drain.
• Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
• Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
• Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
• Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole

Chili pepper sauce – prepare in separate pot.

• Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
• Steam in pot until pliable.
• Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
• Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
• Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
• Freeze extra chili sauce not used in posole.

VERSION 2

Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012

Prepare PORK

• 2.5 – 3 LB pork roast or loin, brown in skillet, then add
• 3 Cups water.
• Slow cook 8 hours, Save broth, shred pork when done.

Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.

• 64 ounces (8 cups) chicken broth plus broth left over from the pork
• 4 tsp dried Mexican oregano
• 4 TB red wine vinegar
• 4 cloves garlic
• 1 onion quartered
• 4 TB all purpose flour
• 2 TB sea salt

Prepare RED CHILE SAUCE

• 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.

Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.

• 6 cups water
• 6 TB flour
• 4 cloves garlic
• 1 TB salt

Assemble soup:

• Shredded pork
• 6 Cups red chile sauce
• Four 29 ounce cans hominy drained
• 7 cups water
• All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.

GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.