Posole (Jim's new favorite)

My Unexpected Culinary Adventure: Posole Perfection

As a busy professional, time in the kitchen is a luxury. I usually opt for quick, easy meals, relying on takeout or pre-packaged options. But recently, a friend raved about a dish called Posole, describing it as a flavour explosion, a comforting warmth on a chilly evening, a culinary masterpiece – all the things I desperately needed after a long week. Intrigued, I decided to embark on this culinary adventure.

The recipe I found was a compilation of several others, a testament to the dish's adaptability and popularity. It involved roasting a pork shoulder for hours, charring peppers on the grill, and then simmering everything together in a fragrant broth. I was initially intimidated. Roasting for seven hours? Charring peppers until black? My kitchen is usually a place of quick meals and minimal fuss, not a culinary laboratory! Yet, I pressed on. The anticipation of that “flavour explosion” kept me going. I had a free weekend and thought, why not give it a try?

The Roasting Process - The first step was roasting the pork shoulder. The recipe specified sealing the pan with foil, a technique I'd never used before. It felt almost ritualistic, sealing in those precious aromas and creating a magic inside the oven. The result was incredibly tender, almost falling-apart pork, a testament to the low and slow cooking method. It was the kind of meat that practically melted in your mouth, effortlessly pulling apart with two forks, perfectly infused with the spices and subtle sweetness of the Coca-Cola.

Charring Peppers for that Unique Depth - Grilling and charring the peppers was a slightly more challenging task. The smoky flavor they imparted added an unexpected dimension to the posole. I was surprised by how much flavor the simple act of charring could add. The process of peeling and cleaning the charred peppers was more time-consuming than anticipated, but the payoff was well worth the effort. The resulting sweetness and smokiness balanced the richness of the pork beautifully.

Building the Posole Symphony -The final step was bringing all the components together. The process of simmering the ingredients in the Le Creuset pot, melding flavors and creating a symphony of textures, felt almost meditative. Watching the soup simmer on the stove was quite relaxing, surprisingly. After all the effort with the pork, roasting and the peppers, the final process of putting everything together was surprisingly straightforward.

The Posole Experience -The final result? A rich, deeply flavorful soup that exceeded all expectations. The tender pork, the smoky peppers, the perfectly balanced spices, the subtle sweetness, it was all unexpectedly sublime. My initial intimidation melted away, replaced with a sense of accomplishment and a deep appreciation for the beauty of slow cooking. The Posole wasn't just a meal; it was an experience.

This Posole recipe has become a weekend staple, a reminder that even amidst the busyness of life, there's time for culinary adventures. It's a dish that nourishes not only the body but also the soul. The richness of the flavors, the warmth of the broth, and the satisfying sense of creation make this a culinary journey I'm happy to embark on again and again. It's a dish I've found myself sharing with colleagues and friends, not only for the delicious taste but also for the joy of creating something beautiful and memorable in the kitchen. And it even provides enough leftover pork for delicious pulled pork sandwiches. A win-win!

Beyond the taste, this recipe reminded me to take time to savor the process. The slow roasting of the pork, the careful charring of the peppers, and the simmering of the soup were all opportunities for reflection and relaxation. It's a welcome break from the usual rush of daily life, and a delicious way to connect with friends and family through a shared meal.

I highly recommend trying this Posole recipe. Don't be discouraged by the long list of steps; the effort is well worth the reward. It’s a great recipe for a weekend adventure. Even if you’re as busy as I am, this recipe is more than worth the time.

Step-by-step

• Preheat oven to 275 degrees F. In a roasting pan, put a drizzle of olive oil. Place roast in the pan, and sprinkle on the cumin, garlic, and paprika. I sometimes use some chili powder or some dried hatch chili powder too if I have them. Add the can of coke to the pan, and add salt and pepper. IMPORTANT - SEAL the pan with tin foil then put the lid on and roast for 7-8 hours until the meat is able to be "pulled" apart with two forks easily. I do not even check this for 7 hours!!!! Leave it alone! Then remove meat from pan, pull it apart and save it and the juices in separate pans for later. (Note: I don't use all of the pork in the Posole so you have plenty left over for roast pulled pork sandwiches!)
• While the meat is roasting, oil, salt and pepper the peppers. Add them to a hot grill and char them until black. Place them in a bowl and cover with plastic wrap to steam off the skins. When cool, skin the peppers, and chop them and remove seeds and stems. Reserve for later.
• Now to make the posole: In the same Le Cruset pan (after it has been cleaned), add the olive oil and saute the onion about 5 minutes. Add garlic and jalapeño peppers and continue to saute for 2 more minutes. Add the reserved roasted peppers, the potatoes and the diced fresh tomatoes and continue to cook for 2 more minutes. Stir in water and stock paste (or just use beef and/or chicken stock). Add the canned tomatoes, the canned hominy and the canned beans. Add the reserved juices from the pulled pork. Cover and simmer for 30 minutes. Add the pork. (I just use my judgement here but it's about 1/3 to 1/2 of the pulled pork). Add the oregano, and the cumin and simmer another 20 minutes uncovered.
• Serve in bowls and garnish with one or more of the garnishes. If you want to add more peppers, wait and taste this before you do. It has a nice kick. If it is not hot enough I chop some fresh or roasted jalapeno peppers, put some in each bowl and serve the hot soup over top. I also get some nice rolls, butter them and put them on the grill. Then add some mayonnaise or butter and then add the pulled pork. IT goes great with this soup!