When we think of Mexican cooking and cuisine in general, we normally think of tacos, enchiladas, fabulous stews or even salsas. But for Mexicans themselves, posole is as traditional and popular a dish as any of the above. The word itself is derived from the ancient Aztecs as meaning a variety of corn or maize called cacahuazintle.
The Spanish, as far back as the 16th century, wrote of this largely ceremonial dish made from maize that not only honored this fundamental life-giving food source but also the gods that provided for it. That tradition and that soup has carried on throughout Mexico to the present day.
It’s cooked in a variety of different ways with different proteins, but all consist of cooked corn called hominy, some sort of chilis and some form of hearty stock. The two most popular ways of presentation are either rojo, or consisting of a red sauce made with ripened chilis, or verde which is a greener sauce made with green chilis and tomatillos (which I present here).
This recipe attempts to take this ever-popular soup to a whole new level. My protein of choice, pork butt, is not just seared prior to a long braise, but partially cooked and smoked with post oak. The bark provides both flavor but also a deep and richer coloring to the broth. This added dimension raises this dish to flavor levels that blend a popular and traditional soup with that of a smoky barbecue presentation. Give this posole a try, I think you’ll like this version.
Verde Smoked Pork Posole
Course. Lunch or Dinner.
Cuisine. Mexican
Makes. 4 to 6 servings
Takes. 30-40 minutes’ prep, 3 hours pre-smoking, 3-4 hours for the soup
Ingredients
For Troutman’s Salsa Verde;
2 tablespoons lard
1 white onion diced
4 cloves garlic minced
1 pound tomatillos
2 jalapeno peppers (seeds remove optional)
3-4 Anaheim and/or poblano peppers
Juice 1-2 limes
3 cups chicken stock
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon Anaheim chili powder
1 teaspoon Santa Fe chili powder
1 teaspoon Chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For The Posole;
2 pounds pork butt or shoulder roast
Seasoning for smoking the pork like Meathead’s Pork seasoning
18 mesh black pepper for added seasoning
2 tablespoons olive oil
2 medium white onion diced
4 cloves garlic finely minced
2 quarts chicken bone stock
30-ounce can strained and rinsed hominy
1/2 cup chopped cilantro
2-3 quarter ears corn, cooked and sliced off the cob
Kosher salt and fresh cracked pepper to taste
For Garnishes;
Sliced radishes
Diced or sliced avocado
Lemon or lime slices
Fresh cilantro leaves
Directions
For Troutman’s Verde Salsa;
1. Preheat the broiler. Place the poblano, Anaheim and jalapeno peppers onto a foil lined baking sheet. Roast, turning frequently, until skin is blackened and peppers are softened and cooked, about 15-20 minutes. Place the peppers into a folded paper bag and allow to steam for 15 minutes. (Alternatively use the same method on your open flame outdoor grill).
2. In a medium heavy bottomed pot, heat the lard until liquefied and add the onion. Sautee for about 3-4 minutes until soft then add garlic and continue to cook for an additional 1-2 minutes.
3. Peel the skin from the roasted peppers, allowing a bit of the char to remain. Chop into large chunks. Remove the husks from the tomatillos, rinse and quarter. Add the peppers, tomatillos, cilantro and lime juice to a blender and blend until medium smooth. If need be add a little oil or chicken broth to help the blend.
4. Pour the blended mixture into the pot with the onion and garlic. Add the chicken broth, cumin, chili powder, salt and pepper whisking to combine. Bring to a boil then reduce to simmer on low for about one hour to reduce and thicken.
5. Place the final mixture back into the blender or use an immersion blender to achieve a consistently smooth sauce.
Note: This general salsa recipe will yield more than needed for the posole. The remainder will keep in your refrigerator for up to 2 weeks but also freezes well in a tight container.
For The Posole;
1. Begin by setting up your smoker for indirect cooking. Season your pork with your favorite pork blend along with some 18-mesh black pepper. Allow the meat to sit on your counter to absorb some of the salt while you fire up you smoker. Set the heat level to high, about 300*F.
2. This will be a partial cook to establish some bark and smoky flavor so don’t worry too much about the internal temperature. Your pork will be braised to completion during the process of making the soup. Smoke for 2-3 hours, remove and allow to cool a bit, then chop it into large chunks.
3. In a large cast iron or Dutch oven over high heat, caramelize the onions and garlic in the olive oil. Once browned add in the chunks of smoked pork, 2 cups of the Verde sauce, and the chicken stock. Add some salt and pepper to taste. Cook over low heat occasionally stirring for about 3 hours or until the pork shreds apart with ease.
4. Once satisfied with the consistency, finish the soup by adding in the hominy and some of the cooked corn. Adjust any seasonings. Continue to cook for about 30 more minutes at a simmer stirring in the cilantro during the last 15 minutes.
5. Ladle into bowls and garnish with some sliced radishes, avocado, lemon slices, the rest of the corn and a few cilantro leaves prior to serving to your guests. Enjoy my version of this hearty posole!!
Keep warm and enjoy some hearty pozole and your beverage of choice!
Trout is out !!!!
The Spanish, as far back as the 16th century, wrote of this largely ceremonial dish made from maize that not only honored this fundamental life-giving food source but also the gods that provided for it. That tradition and that soup has carried on throughout Mexico to the present day.
It’s cooked in a variety of different ways with different proteins, but all consist of cooked corn called hominy, some sort of chilis and some form of hearty stock. The two most popular ways of presentation are either rojo, or consisting of a red sauce made with ripened chilis, or verde which is a greener sauce made with green chilis and tomatillos (which I present here).
This recipe attempts to take this ever-popular soup to a whole new level. My protein of choice, pork butt, is not just seared prior to a long braise, but partially cooked and smoked with post oak. The bark provides both flavor but also a deep and richer coloring to the broth. This added dimension raises this dish to flavor levels that blend a popular and traditional soup with that of a smoky barbecue presentation. Give this posole a try, I think you’ll like this version.
Verde Smoked Pork Posole
Course. Lunch or Dinner.
Cuisine. Mexican
Makes. 4 to 6 servings
Takes. 30-40 minutes’ prep, 3 hours pre-smoking, 3-4 hours for the soup
Ingredients
For Troutman’s Salsa Verde;
2 tablespoons lard
1 white onion diced
4 cloves garlic minced
1 pound tomatillos
2 jalapeno peppers (seeds remove optional)
3-4 Anaheim and/or poblano peppers
Juice 1-2 limes
3 cups chicken stock
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon Anaheim chili powder
1 teaspoon Santa Fe chili powder
1 teaspoon Chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For The Posole;
2 pounds pork butt or shoulder roast
Seasoning for smoking the pork like Meathead’s Pork seasoning
18 mesh black pepper for added seasoning
2 tablespoons olive oil
2 medium white onion diced
4 cloves garlic finely minced
2 quarts chicken bone stock
30-ounce can strained and rinsed hominy
1/2 cup chopped cilantro
2-3 quarter ears corn, cooked and sliced off the cob
Kosher salt and fresh cracked pepper to taste
For Garnishes;
Sliced radishes
Diced or sliced avocado
Lemon or lime slices
Fresh cilantro leaves
Directions
For Troutman’s Verde Salsa;
1. Preheat the broiler. Place the poblano, Anaheim and jalapeno peppers onto a foil lined baking sheet. Roast, turning frequently, until skin is blackened and peppers are softened and cooked, about 15-20 minutes. Place the peppers into a folded paper bag and allow to steam for 15 minutes. (Alternatively use the same method on your open flame outdoor grill).
2. In a medium heavy bottomed pot, heat the lard until liquefied and add the onion. Sautee for about 3-4 minutes until soft then add garlic and continue to cook for an additional 1-2 minutes.
3. Peel the skin from the roasted peppers, allowing a bit of the char to remain. Chop into large chunks. Remove the husks from the tomatillos, rinse and quarter. Add the peppers, tomatillos, cilantro and lime juice to a blender and blend until medium smooth. If need be add a little oil or chicken broth to help the blend.
4. Pour the blended mixture into the pot with the onion and garlic. Add the chicken broth, cumin, chili powder, salt and pepper whisking to combine. Bring to a boil then reduce to simmer on low for about one hour to reduce and thicken.
5. Place the final mixture back into the blender or use an immersion blender to achieve a consistently smooth sauce.
Note: This general salsa recipe will yield more than needed for the posole. The remainder will keep in your refrigerator for up to 2 weeks but also freezes well in a tight container.
For The Posole;
1. Begin by setting up your smoker for indirect cooking. Season your pork with your favorite pork blend along with some 18-mesh black pepper. Allow the meat to sit on your counter to absorb some of the salt while you fire up you smoker. Set the heat level to high, about 300*F.
2. This will be a partial cook to establish some bark and smoky flavor so don’t worry too much about the internal temperature. Your pork will be braised to completion during the process of making the soup. Smoke for 2-3 hours, remove and allow to cool a bit, then chop it into large chunks.
3. In a large cast iron or Dutch oven over high heat, caramelize the onions and garlic in the olive oil. Once browned add in the chunks of smoked pork, 2 cups of the Verde sauce, and the chicken stock. Add some salt and pepper to taste. Cook over low heat occasionally stirring for about 3 hours or until the pork shreds apart with ease.
4. Once satisfied with the consistency, finish the soup by adding in the hominy and some of the cooked corn. Adjust any seasonings. Continue to cook for about 30 more minutes at a simmer stirring in the cilantro during the last 15 minutes.
5. Ladle into bowls and garnish with some sliced radishes, avocado, lemon slices, the rest of the corn and a few cilantro leaves prior to serving to your guests. Enjoy my version of this hearty posole!!
Keep warm and enjoy some hearty pozole and your beverage of choice!
Trout is out !!!!
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