Primitive Archer

Main Discussion Area => Cooking Forum => Topic started by: BOWMAN53 on August 17, 2014, 04:03:09 pm

Title: Pasolè
Post by: BOWMAN53 on August 17, 2014, 04:03:09 pm

Ok guys I'm channeling my inner Mexican today and making pasole. It's like a Mexican stew.

You will need.
Pork shoulder
Hominy
(http://i1287.photobucket.com/albums/a631/jamesbowyer89/25762B43-CD0C-4199-B287-66CF9EC2829A_zpsbbr9tzbv.jpg) (http://s1287.photobucket.com/user/jamesbowyer89/media/25762B43-CD0C-4199-B287-66CF9EC2829A_zpsbbr9tzbv.jpg.html)

Enchilada sauce I like the medium stuff
(http://i1287.photobucket.com/albums/a631/jamesbowyer89/91AF3074-BA28-4BCE-AFB0-2AC6A0BACFAA_zps6me8xjuf.jpg) (http://s1287.photobucket.com/user/jamesbowyer89/media/91AF3074-BA28-4BCE-AFB0-2AC6A0BACFAA_zps6me8xjuf.jpg.html)

Optional
Lemon
Cabbage(eww)
Radishes

Title: Re: Pasolè
Post by: BOWMAN53 on August 17, 2014, 04:05:21 pm

The longest part is the first part, you have to slow boil this baby till it falls apart and off the bone.

(http://i1287.photobucket.com/albums/a631/jamesbowyer89/6CAC8C6B-38E8-4619-8417-A7826369E471_zpszqglslkr.jpg) (http://s1287.photobucket.com/user/jamesbowyer89/media/6CAC8C6B-38E8-4619-8417-A7826369E471_zpszqglslkr.jpg.html)

Title: Re: Pasolè
Post by: JW_Halverson on August 17, 2014, 04:17:08 pm

Mmmm, posole', or however you choose to spell it.  Such a simple dish, yet so hard to get PERFECT!

Title: Re: Pasolè
Post by: BOWMAN53 on August 17, 2014, 04:28:53 pm

Exactly jw exactly. Everyone makes it differently but mine is freaking delicious

Title: Re: Pasolè
Post by: JW_Halverson on August 17, 2014, 05:20:19 pm

oH YEAH?  It needs a little raw cabbage scattered across the top!    >:D

Title: Re: Pasolè
Post by: BOWMAN53 on August 17, 2014, 05:39:40 pm

Not a fan of cabbage.

Title: Re: Pasolè
Post by: BOWMAN53 on August 17, 2014, 06:40:48 pm

When the pork is falling apart, let the water(broth) boil down to about here.
(http://i1287.photobucket.com/albums/a631/jamesbowyer89/29988047-DC35-47B6-93C3-443BD3762CBA_zpszhuoqivj.jpg) (http://s1287.photobucket.com/user/jamesbowyer89/media/29988047-DC35-47B6-93C3-443BD3762CBA_zpszhuoqivj.jpg.html)

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.

(http://i1287.photobucket.com/albums/a631/jamesbowyer89/4F26B61F-372A-4248-B260-EFE2412B9BA3_zpsjfbezttm.jpg) (http://s1287.photobucket.com/user/jamesbowyer89/media/4F26B61F-372A-4248-B260-EFE2412B9BA3_zpsjfbezttm.jpg.html)

Title: Re: Pasolè
Post by: chamookman on August 18, 2014, 07:09:21 am

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

Title: Re: Pasolè
Post by: paoliguy on August 18, 2014, 01:17:56 pm

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

Title: Re: Pasolè
Post by: JW_Halverson on August 18, 2014, 01:43:37 pm

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 

Title: Re: Pasolè
Post by: BOWMAN53 on August 18, 2014, 04:02:30 pm

super easy to make, and if you add lemon juice to it, it really finishes off well. a nice belgian wheat beer pairs perfectly with it as well.

Title: Re: Pasolè
Post by: Dharma on August 19, 2014, 11:03:42 am

There's a variation up here on the Navajo Nation. Some call it mutton stew, others call it hominy stew. Very simple. You need mutton backbone with meat attached. A couple pounds. Boil that in about a gallon of water a couple hours. Salt that with a couple teaspoons of salt. Dump in a king-sized can of hominy. Boil another hour. Ready to serve with frybread. You need Bluebird brand flour to make the frybread traditional. Simple as that.

Title: Re: Pasolè
Post by: Billinthedesert on September 17, 2014, 08:18:25 pm

I make mine with green chile enchilada sauce instead of red, and diced fire-roasted chilis, and will often dice up a couple of Yukon gold potatoes to add to the hominy. This is soooo good with fresh cornbread on a fall evening, and fall is coming!

Title: Re: Pasolè
Post by: Grasshopper Mouse on September 21, 2014, 04:32:28 pm

Reading this thread the other day got me going on something I've never made before.
Luckily, the local supermarket chain has pork shoulder on sale for $.99 lb so I picked one up after work and got it going.
I discovered that I need a larger heavy bottom pot. I've roasted pork shoulder before but rarely boiled one. I pretty much followed the simple recipe this time and used canned enchilada sauce. Sauce from scratch will happen next time.
Everything turned out really well and it earned a thumbs-up from my girlfriend, who was pleased it wasn't too spicy for her to eat. This morning I even had some under my eggs for breakfast.
Thanks for the idea!

Guy

Title: Re: Pasolè
Post by: BOWMAN53 on September 22, 2014, 07:18:26 pm

awesome glad you liked it. its always better the next day.