Diners, Drive-Ins, and Dives by Guy Fieri

Author:Guy Fieri
Language: eng
Format: epub
Publisher: HarperCollins

POSOLE DE LA TEXANITA

ADAPTED FROM A RECIPE COURTESY OF ALMA MENDEZ, LA TEXANITA

There are several cuts of fresh pork used in this traditional holiday or weekend dish. You may need to visit a Latin or Mexican butcher if you want the most authentic flavors, as you’ll need the butcher to cut the pieces with bones as well. This is an important heritage dish that is served on special occasions, and a large family or small crowd usually consumes the entire pot of posole. Thus, the number of servings for this recipe is rather large. Posole is served in big individual bowls and is accompanied by flavor-boosting garnishes that are arranged on large platters on the table. The corn tortilla tostadas are served whole, then you break them into pieces as you eat.

Serves 10

3 pounds pork butt, cut into 3- to 4-inch chunks

11/2 pounds pork backbone, cut into 3-inch pieces with bones (Spanish = espinazo)

11/2 pounds unsmoked pork hock, cross-cut with bones (Spanish = chamorro)

2 pig’s feet (about 11/2 pounds), each cut into 4 pieces (lengthwise, then crosswise; ask the butcher to do this)

1 whole garlic head (unpeeled is fine)

1 medium white onion, cut in half

1 tablespoon salt

1 gallon water

2 tablespoons chicken consomme powder (such as Knorr Swiss)

About 3/4 cup Guajillo Chile Sauce (recipe follows)

Two 14-ounce cans whole hominy, drained and rinsed

Traditional garnishes for serving: crisp corn tostada shells, chopped white onion, lime wedges, sliced radishes, shredded cabbage

Garnishes popular in the United States: cilantro, cubed avocado, grated cheese, homemade Salsa de Chile de Árbol (recipe follows)

1. Wash all the meat thoroughly and cut into uniform 3-inch chunks if necessary. Place the meat, garlic, onion, salt, water, and consomme powder in a large soup pot. Bring to a boil, reduce the heat, and simmer for about 1 hour. Check the meat and continue cooking until the meat is fork tender and the hocks are gelatinous, about 1 hour more.

2. When the meat is completely cooked, add 3/4 cup of the guajillo sauce, or more depending on the flavor and heat desired. Simmer for 10 minutes, to reduce slightly.

3. Add the hominy and continue to simmer while the hominy absorbs the flavors, about 30 minutes.

4. Before serving, remove the whole garlic and large pieces of onion. Serve with the garnishes of your choice.

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