I’ve made this dish once before and it was a big success.  This will be my second attempt and, as usual, I have a few tweaks I’ll need to do to the basic recipe.  I need to be home for a wine delivery from our trip to Sonoma last July and I have a physical therapy appointment right when the UPS truck normally appears…so no time for the grocery store unless UPS shows up before I have to leave.

I know this isn’t "authentic"…I’m not Spanish!  I like to thow in what ever I have sitting around in the fridge. 

I began this dish last night with soaking white corn posole overnight in a glass bowl.  I all ready know I’m short on country boneless pork ribs…if I’m not able to make it to the store, I’m going to substitue the smoked turkey from the other day to make up the difference.   I am in the mortgage industry, so I’m doing everything I can to make the most of my leftovers!

  • 12 oz White Corn Posole (you can subsitute canned hominy beans–YUCK) soaked over night and rinsed.  Note: I would actually use less than this (1/2 – 3/4’s as much).
  • 3-4 Slices Bacon (I’m using 4 because that’s whats left in the package)
  • 2 pounds of country style pork ribs (I only have 1.5 lbs and will be adding left over turkey instead)
  • 2 cups chicken broth (low sodium.  You can substitue with water).
  • I head of garlic (cut in half)
  • One large onion halved and quartered (or 1 small quarterd) plus 1/4 cup chopped.  (You know I like sweet onions, if available).
  • 3 black peppercorns
  • 1 teaspoon oregano
  • 3 dried New Mexico chilies (I’m only using 2 because it’s all I have left without opening a new package).
  • 1 dried ancho chile
  • 1 tablespoon minced garlic
  • 1 clove
  • 1/2 teaspoon salt
  • 1 can diced tomatoes (I’m using Muir Glen with onions and garlic)

Boil dried posole in salted water for about two hours.

Slice bacon into 2 inch pieces and fry in pan.  Remove when crisp reserving bacon grease.

Pepper pork ribs (I also sprinked them with a little of Emeral’s Essense seasoning salt) and brown in bacon fat.  Add chicken broth plus 3 cups water and bring to a boil.  Skim foam and reduce heat to simmer uncovered adding the garlic, cilantro and onion.  Add peppercorns and oregano and continue to simmer until pork is tender. 

Dang it…I just know I’m going to miss my wine delivery (and tomorrow is just as busy)!

Stem and seed chilies (I use kitchen shears).  Pour 1 1/2 cups boiling water over dried chiles and let soak for about 30 mintues covered.   Puree chilies in liquid with 1/4 cup chopped onion, minced garlic, clove and 1/2 t. salt for 2 minutes (until blended to a paste).  Heat paste in oil (I use a large sauce pan since it spatters) for about 15 minutes until it thickens.   Add to stew.

I’m wingin’ it.  I’ve just added one can of tomatoes…and I’m adding the posole (that has been simmering), the left over turkey (it’s really just barely one drumstick) chopped and bacon.  If I had more than one beer, I would consider adding it (especially if it were Mexican).  However…just in case Hubby wants it with his stew, I’m keeping it out of this dish.   It’s now simmering with the lid on.

And…I’m going to keep this bad boy simmering real low until the pork is falling apart (a few hours).  It smells great in the kitchen right now!  I love cooking slow.   Season to taste.

I like to top my posole with a dallop of sour cream, shredded cheese, green onion and diced avacado.  I may add some chopped tomato since we have them in our garden.  Tortilla chips are a must, too.

Other folks like sliced radishes, sliced iceberg lettuce, chopped white onions and lime wedges.

Note: Just tasted the dish and I’m adding salt, cumin and chili powder (I can tell I’m missing one of my New Mexico Chilies).

Update: The leftovers are delicious however I think there’s a tad bit too much corn/posole/hominy (what ever you want to call it).  I prefer to have this be a little more soupy…but that’s just me!