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"Brown" Posole

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  • Jim White
    Club Member
    • Sep 2019
    • 493
    • Gainesville, FL

    "Brown" Posole

    I made a big pot of posole today since I had about a pound a half of pork left from the 4 pound butt I cooked Sunday for carnitas. I wound up combining aspects of green posole and red posole, so let's call it brown (red + green = brown).

    To cook the pork butt, I decided to use some of the rub my daughter got me for Christmas. It was by a company called Pepper Palace and it's their Five Pepper Rib Rub. The first ingredient on the list is salt, so I used it as my dry brine for 2-3 hours. I put it on my Kamado at 300 degrees, indirect with a water pan and a couple of big chunks of mesquite. I let it go to 160 internal this way:

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    I pulled it off, cut it into chunks and opened the Kamado up to as rip-roaring as I could. I put my cast iron skillet on the grill surface with a little canola oil in it, but then added a couple of chunks of fat to render a minute or two to have a good searing medium.

    Here's a view of the searing in process:

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    I was very happy with the level of sear achieved:

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    The carnitas were great, but I think next time I'll take the butt all the way to at least 180 so the chunks are a bit more tender. They weren't really tough and could be bitten through pretty easily, but they were tighter than I'd like.

    So today I oven roasted five halved tomatillos, a sweet onion cut into three slices, three garlic cloves and two giant poblano peppers. Roasting was at 400. The tomatillos and onion went 25 minutes, the poblano about 15 and the garlic 5. I put that all into the blender, but before hitting the switch, I seeded two guajillos, two pasillas and an ancho and heated them a bit in a dry skillet before adding to the goodies in the blender. The puree went into my large stock pot with a couple teaspoons of Kosher salt and maybe half a teaspoon of oregano. I thinned with about a quart of chicken stock and added two cups of water when I ran out of broth. I cut up the leftover pork and tossed it in. It took a total of about three hours of simmering for the pork to get really tender. About 20 minutes into the simmer, I added just under half a pound of frozen hot Hatch green chiles. Two 25 ounce cans of Mexican style hominy went in for the last hour and a half or so. This turned out really well. It was considerably thicker than most posoles I've made or eaten, but I enjoyed this difference.

    Click image for larger version

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    I served it up with fresh Napa cabbage, lime juice, crema and warm tortillas.

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  • HouseHomey
    Club Member
    • May 2016
    • 5206
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #2
    Nice job there. Yeah looks thick. So what.

    funny how you are it though. Ha!

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Thanks. I'm headed out of town for a couple of days, so I wanted to leave something for my wife to heat up quickly and easily.
  • RickyBobby
    Club Member
    • Jul 2016
    • 436
    • Kingwood, Texas

    #3
    Looks absolutely delicious! Sounds like too much heat for me, but I might risk a small taste.

    Comment

    • ofelles
      Club Member
      • Jun 2018
      • 1920
      • Brentwood CA
      • Yoder YS640 on Comp cart
        Klose 20x42 Charcoal Grill
        LSG Insulated Cabinet
        Jumbo Joe
        VacMaster Pro 380 sealer
        FireBoard and Pit Bull fan
        Thermoworks Signal
        Thermoworks Dot
        Thermopen Mk4

      #4
      Looks great and you used up some leftovers. Just ate the last of mine that I made on Saturday. Love me some Posole.

      Comment

      • pearlsnapshirt
        Club Member
        • Jul 2019
        • 10
        • CenTex

        #5
        That looks delicious- something I’d eat any day. But maybe we should call it “smoked posole”? Or “posole de barbacoa cerdo ”? “Posole cafe”? Whatever it takes to get my family interested!

        Comment

        • klflowers
          Club Member
          • Sep 2015
          • 3113
          • Tennessee

          #6
          Great write up and cook. Sounds right up my alley - we like spicy foods. And the Pepper Palace is one of my favorite stores - they have a couple of stores in Gatlinburg and Sevierville, TN (Dolly Parton's Dollywood is in Sevierville). We stop in for a couple of bottles of hot sauce whenever we are up that way.

          Comment


          • Jim White
            Jim White commented
            Editing a comment
            Thanks. I think my daughter picked up the rub in the Sarasota area while visiting her boyfriend's family. I'll definitely use the rub again.

            Those Hatch chiles definitely pack a punch. I had ordered five pounds of the hot ones frozen. The first batch of posole I made with them, I put in a whole pound and it turned out so hot we almost couldn't eat it.
        • Troutman
          Club Member
          • Aug 2017
          • 7198

          • OUTDOOR COOKERS

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          #7
          I prefer the deep Mexican spelling as pazole but either way it's a great dish. Thank you for sharing your recipe, I really like this stew.

          Comment


          • Jim White
            Jim White commented
            Editing a comment
            Yes, transliterations wind up all over the place and it's tough choosing the right version. But, as you say, it's a great dish no matter how we spell it.

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