A forum for the BBQ enthusiast	Enter and win up to 24 pounds of free FAB!
You must create a profile and register to use this message board

GOOD EATING (WILD PIG POSOLE)

Posted By: STEVE COOLEY
Date: Wednesday, October 15, 2003 at 2:56 p.m.

WILD PIG POSOLE

TAKE A SHOULDER OR ANY PART AND CUT INTO STEW CHUNKS.

IN A STEW POT, BROWN THE MEAT IN VEGETABLE OIL, THEN POUR OIL INTO A FRYING PAN.

ADD WATER TO COVER MEAT, AND BOIL WITH ONE CHOPPED ONION.

ADD WHITE HOMINY ( POSOLE IS INDIAN & SPANISH FOR HOMINY, THIS IS HOMINY STEW, SO ADD A LOT. I USE A BULK SIZE CAN BUT WHAT YOU ARE AFTER IS AT LEAST HALF THE STEW IS HOMINY.

ADD A CUP OR SO OF CHOPPED CILANTO .

IN THE OIL YOU PUT IN FRYING PAN MAKE A RUE ( KINDA LIKE GRAVY ) BY ADDING MENUDO SPICE MIX & A FEW PINCHES OF FLOUR.

STIR THE 30 WT RUE INTO THE BOILING STEW AND SIMMER FOR A FEW HOURS. ADD THE SPICES THAT YOU LIKE TO TASTE AND MORE MENUDO SPICE IF NEEDED.

I ADD A CAN OF GREEN BEANS AND A CAN OF FIELD PEAS.

BOIL AT SIMMER OR A LITTLE HARDER FOR 2 1/2 TO 3 HOURS. ALL MEAT SHOULD BE TENDER BY THEN.

SERVE IN BOWL, GARNISH SIDES OF BOWL WITH TORTILLA CHIPS. ON TOP OF STEW ADD A SCOOP OF SOUR CREAM AND SPRINKLE WITH RAW COLE SLAW ( THIN SLICED CABBAGE )AND SHREDDED CHEESE.

GOOD COLD WEATHER FOOD.

Messages In This Thread

GOOD EATING (WILD PIG POSOLE)
STEVE COOLEY -- Wednesday, October 15, 2003 at 2:56 p.m.

Re: GOOD EATING (WILD PIG POSOLE)
Joe Ames -- Wednesday, October 15, 2003 at 7:00 p.m.