Wholesome Humpday, October 7, 2020
Posole rojo, a rich Mexican pork & hominy stew with fresh toppings. Served with a pinto bean & romaine salad & corn tortillas.
Assemblage Difficulty: 3 out of 10
- 1 container salad
- 4 oz. dressing
- 1 quart container shredded cabbage, radish, onion and cilantro
- 1 lime
- 1 avocado
- 1 pan posole
- 1 quart condensed broth
- 1 dozen corn tortillas
- Posole can be heated 3 ways:
#1: Preheat oven to 400 place foil pan on a very sturdy sheet pan for stability. Add 1 quart stock and 1 quart water (or to taste) to pan of pork, cover and bake for 30-40 minutes, or until 165 degrees.
#2: Place pork along with 1 quart stock and 1 quart water (or to taste) into a large pot and heat over medium high heat until 165 degrees.
#3: The stew, which is contents of pan, 1 quart stock and 1 quart water (or to taste), can be heated by microwave without compromising it's quality. It would need to be transferred to a safe container and may need to be cooked in batches due to the size. Heat on normal setting, stirring every 90 seconds until 165 degrees.
- Dice or slice avocado.
- Cut lime into wedges.
- To warm tortillas, you can wrap in foil and place in the oven for the last 10 or so minutes of cooking time until warm and pliable, or you can wrap in a towel and microwave for a minute or to until desired temperature.
- Toss salad with dressing.
- Serve stew in large bowls. Top with cabbage, onion, cilantro, radish and avocado as desired, garnish with a lime slice.
- Serve salad and tortilla on separte side plates.