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Pasolè

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BOWMAN53:
Not a fan of cabbage.

BOWMAN53:
When the pork is falling apart, let the water(broth) boil down to about here.


Then you add the hominy, enchilada sauce, salt and garlic powder to your liking. As soon as that's done let it sit and simmer for awhile, then enjoy.

chamookman:
I've never had that - sure looks good tho ! Bob

paoliguy:
That looks really tasty. I have an upcoming camping trip, looks like a good dutch oven candidate.

JW_Halverson:
You can crockpot a pork shoulder to get that good porky sweetness, too. 

Here's why I think posole' works it's magic on people.  You have the sweet, fatty goodness of pork and the spiciness of the chiles in the sauce/gravy/broth, and then the bland starchiness of the hominy to bridge the two.  Taken altogether, it is very simple but amazing.

I make mine more from scratch by cooking down 6 guajillo peppers in a quart of the pork broth and then putting it thru a colander to get rid of the seeds and the skins of the dried peppers.  A little oregano and garlic, salt to taste.  This stuff freezes nicely, too.  Very important to me because I can't figure out how to make a small batch!  Warning, it can stain plastic storage containers. 

And a nice sprinkling of finely shredded cabbage over the top just because Jordo doesn't like it!   >:D 

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