This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Dialing In My Posole Technique

  • Filter
  • Time
  • Show
Clear All
new posts
  • Jim White
    Club Member
    • Sep 2019
    • 558
    • Gainesville, FL

    Dialing In My Posole Technique

    I've been a fan of posole for many years, which should be no surprise to those of you who've seen my enthusiasm lately for Hatch chiles. I've read tons of recipes and made many batches. In the last year or so, I've stopped consulting recipes and just concentrated on combining the ideas I've seen from a number of different approaches. Pork butt was on sale this week at Publix and with lots of chiles in my freezer, it was time to try another batch.

    One approach I've really liked is thickening the broth a bit with roasted, pureed tomatillos. Today, I decided to go with a totally different approach for the pork. Instead of going with smoked pulled pork, I opted instead for a shallow braise. My thinking was that the flavors from the hominy and the chiles can be fairly mild, and I didn't want to hide them under the smoke. I'm very happy with the result. In fact, I'm so happy with how it came out that I think I've settled on my approach for the foreseeable future.

    I started with a butt that was about 6 and 3/4 pounds. I cut off a couple of large chunks to freeze for future carnitas or some such. I kept the bone section with a total weight just under 3 pounds. I hit that with Kosher salt and fresh ground pepper and seared really hard on every side in a deep stock pot.

    The butt portion:

    Click image for larger version

Name:	2020-10-18 14.08.04.jpg
Views:	116
Size:	3.35 MB
ID:	925916

    After the sear, I deglazed with chicken stock to a depth of a couple of inches:

    Click image for larger version

Name:	2020-10-18 14.19.00 (2).jpg
Views:	80
Size:	1.73 MB
ID:	925917

    I then put the lid on the pot and kept it at a fairly hearty simmer to braise for 45 minutes.

    While that bubbled away, I roasted tomatillos and onion at 350 for about 30 minutes, throwing in some garlic for the last 5 minutes.

    Click image for larger version

Name:	2020-10-18 14.21.44-1.jpg
Views:	81
Size:	3.32 MB
ID:	925918

    Those goodies went into the blender with the contents of one of the two bags of previously roasted and frozen Charger Hatch green chiles.

    Click image for larger version

Name:	2020-10-18 14.09.22-1.jpg
Views:	82
Size:	5.65 MB
ID:	925919

    The blended thick paste was then poured directly into the stockpot and mixed well, turning the pork several times to coat. The braise continued another 45 minutes.

    Click image for larger version

Name:	2020-10-18 15.06.17-1.jpg
Views:	80
Size:	4.65 MB
ID:	925926

    The pork was then removed from the pot, allowed a brief cooling and cut away from the bone, chopping into bite-sized pieces:

    Click image for larger version

Name:	2020-10-18 16.04.52-1.jpg
Views:	81
Size:	3.48 MB
ID:	925920

    The pork was returned to the pot and the soup was thinned with another couple of cups of chicken broth:

    Click image for larger version

Name:	2020-10-18 16.08.15-1.jpg
Views:	79
Size:	3.68 MB
ID:	925921

    After another 30 minutes of simmering, I added the hominy. Here's the can, as this was easily the most flavorful hominy I've tasted:

    Click image for larger version

Name:	2020-10-18 17.06.19.jpg
Views:	82
Size:	2.50 MB
ID:	925922

    After another half hour of simmering, I chopped the remaining bag of chiles:

    Click image for larger version

Name:	2020-10-18 17.02.42.jpg
Views:	78
Size:	2.17 MB
ID:	925923

    And here we are, fully assembled, with a heaping half teaspoon of oregano added at this time:

    Click image for larger version

Name:	2020-10-18 17.05.04-1.jpg
Views:	77
Size:	2.68 MB
ID:	925924

    There was another simmer, probably about a half hour, and then it was allowed to rest for 45 minutes or so. We served it up with my first try at homemade tortillas and lime. The tortillas were a little under, but I'm still happy for a first run.

    Click image for larger version

Name:	2020-10-18 18.24.33-1.jpg
Views:	79
Size:	3.34 MB
ID:	925925

    I couldn't believe how tender the pork turned out and how flavorful the broth was. With the combo of the pureed veggies and the rendered fat--along with pork cooked right on the bone--this was easily my best posole. If you try this approach, enjoy!

  • SheilaAnn
    Club Member
    • May 2020
    • 159
    • Long Beach, CA

    Jim White well played sir!👏🏼👏🏼👏🏼


    • hoovarmin
      Founding Member
      • Jul 2014
      • 1130
      • Neptune Beach, FL
      • Weber Performer 22
        Thermoworks Smoke
        Thermoworks Thermapen
        Kingsford Blue Bag

      Jim, you are the undisputed heavy-weight champion of comfort food in this forum. My hat is off to you, sir.


      • RonB
        Club Member
        • Apr 2016
        • 12840
        • Near Richmond VA
        • Weber Performer Deluxe
          Pizza insert
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          lots of probes.

        Now I'm hungry again.


        • barelfly
          Club Member
          • Dec 2017
          • 1140
          • New Mexico

          Excellent write up! And a good play on posole verde! I’ve made it similar to this style and really liked it. I’ve from up eating red Chile posole and finally tried making green after finding a version at a restating El Paso, Texas that I love.

          seems like you enjoy tinkering with the recipe, and you may have tried this already. But roasted jalapeños as well as roasted cilantro give it a nice touch as well.

          and for the hominy, is that already popped? I have to cook the hominy for a while, before it pops. Just curious? Bueno Foods makes a great product, it’s frozen and has amazing flavor. I don’t know if it’s available to ship but just wanted to share.

          Click image for larger version

Name:	0985EF67-4788-43CF-8785-AC51423C817E.jpeg
Views:	73
Size:	3.2 KB
ID:	925987

          again, thanks for sharing this! Makes me think of the holidays!


          • barelfly
            barelfly commented
            Editing a comment
            Jim White does the hominy look like a big corn kernel or kind of “popped” kernel? Not popcorn but just popped. I may not be describing it all so great 😂 Maybe it’s already in a popped form.

          • Jim White
            Jim White commented
            Editing a comment
            Yes, @berelfly, I think this is popped and that the canned stuff I've used in the past also is. This has an amazing corn taste to it that is almost tortilla-like.

          • Bkhuna
            Bkhuna commented
            Editing a comment
            I used canned hominy sometimes and dried hominy sometimes. The dried hominy will open up after it's been simmered long enough and it usually takes a couple of hours.
        • Attjack
          Club Member
          • Aug 2017
          • 4089
          • Primo XL
            Weber 26"
            Weber 22"
            Weber 22"
            Weber 18"
            Weber Jumbo Joe
            Weber Green Smokey Joe (Thanks, Mr. Bones!)
            Weber Smokey Joe
            Orion Smoker

            DigiQ DX2
            Slow 'N Sear XL
            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
            - With Rear Infrared Burner
            - With Infrared Sear Burner
            - With Rotisserie
            Empava 2 Burner Gas Cooktop
            Weber Spirit 210
            - With Grillgrates
            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
            Propane turkey Fryer

            Fire pit grill

          I love posole but have never made it. That looks so good!
          Last edited by Attjack; October 18, 2020, 11:08 PM.


          • treesmacker
            Club Member
            • May 2018
            • 955
            • Grants Pass OR
              • Rec Tec Trailblazer RT-340
              • O-Grill 600 Portable Grill with O-Dock
              • Cuisinart 360 Griddle
              • Ooni Fyra (coming soon)

            It never ceases to amaze me the variety of food that appears here. Thank you for detailing this. I've heard many good things about how great posole is, but must admit I've never made it, in fact I've never had it, not even a bite. I'm gonna save your post to OneNote and give this a try this fall/winter - comfort food indeed. Thanks!


            • gcdmd
              Charter Member
              • Sep 2014
              • 1041
              • The Republic of Texas

              That looks great, Jim. Have you tried putting hog trotters into your previous efforts? When I do I have to cook it outside because my wife can't stand the smell. They sure are good, though, and they add a lot of gelatin to the mix..
              Last edited by gcdmd; October 19, 2020, 11:34 AM.


              • Jim White
                Jim White commented
                Editing a comment
                Never tried that. In fact, I had to look up what it is...
            • Spinaker
              • Nov 2014
              • 10681
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                Dexter (Beagle mix)
                Kinnick (American Foxhound)

                Big Green Egg (Large) X3
                Blackstone 36" Outdoor Griddle 4-Burner

                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)

                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60

                Buck 119 Special
                Cuda 7' Fillet Knife

                Dexter 12" Brisket Sword
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              Great write up! Thanks for sharing this with us.


              • ofelles
                Club Member
                • Jun 2018
                • 2081
                • 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

                Love Posolé. My recipe is not far from yours. I like to add in some neck bones or a hock for the richness. I also use dried hominy from Rancho Gordo. It allows me to adjust the firmness (bite) of it where as canned I can't.
                Still warm here in California so I'll wait on making a batch.........maybe.


                • barelfly
                  barelfly commented
                  Editing a comment
                  There you go, that is what I was trying to get at above on the hominy. The bite, as Jim also says, it what makes this just perfect as well!

                • SheilaAnn
                  SheilaAnn commented
                  Editing a comment
                  ofelles love Rancho Gordo!



              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
              See more
              See less
              Meat-Up in Memphis


              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              If you have a Weber Kettle, you need the Slow 'N' Sear

              slow n sear
              The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

              Click here for our article on this breakthrough tool

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              the good one grill
              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review

              Griddle And Deep Fryer In One

              Pit Barrel Cooker Smoker
              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

              Click here to read our detailed review and to order

              The Pit Barrel Cooker May Be Too Easy

              Pit Barrel Cooker Smoker
              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them

              The Undisputed Champion!

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

              Click here to read our comprehensive Platinum Medal review

              Grilla Pellet Smoker proves good things come in small packages

              Grilla pellet smoker
              We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

              Click here for our review on this unique smoker

              Delta by Nuke,
              Stylish and Affordable
              Gaucho Grill

              Weber Genesis Grill
              Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

              Click here to read our complete review

              Genesis II E-335
              A Versatile Gasser That Does It All!

              Weber Genesis Grill
              Webers™ Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

              Click here to read our complete review

              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates
              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special

              Is This Superb Charcoal Grill A Kamado Killer?

              PK 360 grill
              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal

              Our Favorite Backyard Smoker

              kareubequ bbq smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker
              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175� to 350�F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review

              Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

              maverick PT55 thermometer
              A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

              Click here to read our complete review

              Track Up To Six Temperatures At Once

              Grilla pellet smoker
              FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

              Click here for our review of this unique device

              The Cool Kettle With The Hinged Hood We Always Wanted

              NK-22-Ck Grill
              Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

              Click here for more about what makes this grill special

              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill
              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order