Re: Bored!

On 5/2/2025 3:17 AM, Leonard Blaisdell wrote:

On 2025-05-01, Jill McQuown <j_mcquown@comcast.net> wrote:
 

Hope your wife survived it! :)  I've never made posole.  I do like
hominy; it's just not something I think about very often.  I recall
years ago buying canned yellow hominy.  I haven't seen it on grocery
store shelves in years but when heated and tossed with butter it tasted
a bit like popcorn. :)

  She did. Genuine posole requires a split pig's foot. I use spare rib
broth instead. All of the flavor but no gelatin. I have no idea what
anybody else's posole tastes like. I'm happy with what I make.
I made the real stuff once. It was real good. Since I don't shop around,
I haven't seen a split pigs foot for years.
 Leo's posole
 about 2 1/2 quarts of water
any broth from the last time you cooked spare ribs in a casserole
1 28 oz can of hominy (white or yellow)
1 10 oz can of Las Palmas red enchilada sauce (or equivalent)
1 pound of pork stew meat cut into half-inch cubes
1 small head of cabbage coarsely cut
juice of one lemon
a couple of tbsp cornstarch slurry
 Boil and skim the pork when it foams
Add everything else but the cabbage, lemon and cornstarch slurry
During simmering, add water as needed to maintain volume
Simmer for three hours. More if you want
Add the cabbage and cook until done (about 30 minutes)
Add the cornstarch slurry until satisfied and, last, lemon juice
Done
Serve with corn chips, just because
This should make about six individual meals
 leo

Thanks for the recipe, Leo!  I can't say I've ever had spare rib broth. (Does this somehow involve par boiling pork ribs?!)  I can find ham hocks but I've never looked for pigs feet, split or otherwise.
Jill