Posole
This recipe is my interpretation of a dish Bruce & I had in a little Mexican restaurant in Juneau, Alaska. The owner made it special for us and it was the best we’ve ever had. You can use any kind of meat you like; it’s especially good with duck. Serves 4
Ingredients:
1 qt. chicken stock
1 28 oz. can posole
1-2 fresh chiles, chopped (or if you like it hot, use chipotle in adobo)
1/2 to 3/4 lb. cooked, shredded meat (pork, chicken, turkey, duck, beef, etc.)
cumin to taste
dried or fresh oregano to taste
salt to taste
Condiments:
Chopped onion
Chopped tomatoes
Sliced avocado
Shredded iceberg lettuce
Cilantro
Sliced radish
Sliced black olives
Warm corn tortillas
Fresh limes
Method:
In large pot, heat stock, posole, meat, chiles, cumin, oregano, and salt over low heat for 30 minutes.
Serve posole in shallow bowls with condiments; squeeze fresh lime over all. Serve with warm corn tortillas on the side.
Note: Cheese and sour cream are not part of this menu; they are not necessary for flavor. BUT, if you insist I won’t complain….:-)
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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