Any Home Bakers Here?

R2elk said:

This is the recipe that a neighbor used. I never made it but I did have some of hers and thought it was very good. It was always her New Year's day food of choice.

Posole
courtesy Rhonda Crow

Ingredients

1 - 1 1/2 lbs. pork
Several tbsps chopped onion
1/2 tbsp whole cumin seeds
2 tbsp. flour
1 1/2 - 2 qts. hot water
? Beef soup base or bouillon
? Chicken soup base or bouillon
1 pinch of oregano
? Garlic powder
1 lb. 13 oz. can Mexican style hominy
? Chopped green chile or
ground red chile
Flour tortillas
Butter

Cut 1-1 1/2 lbs. of pork into bite size chunks.

In a large skillet, brown some chopped onion in some oil. When the onion starts getting translucent add the pork.

When the pork begins to brown add a scant tbsp. of whole cumin seed. Sprinkle about 2 tbsp. flour over the meat little by little stirring it in. The flour will start to brown on the bottom of the skillet quickly.

Add 1 1/2 - 2 qts. of hot water. Bring to a boil and stir the browned bits up from the skillet bottom. Flavor the stew with half beef and half chicken soup base or bouillon and a pinch of oregano and some garlic powder (not too much). Simmer until pork is nearly tender.

Stir in a drained 1 lb. 13 oz. can of Mexican style hominy and some chopped green chile or good quality ground red chile (Gebharts is good).

Simmer until pork and corn are tender. Taste and adjust seasonings to suit. It will probably need more beef/chicken base.

Serve with hot flour tortillas and butter.

Note: All seasonings should be subdued other than the cumin and the chile. The whole cumin seed (cominoc) release bitter little bursts of flavor when you chew them. If you don't like that flavor, use ground flavor instead, but it will not be "real" posole.

Potato green chile stew: Substitute potato chunks for the hominy.

Green chile gravy: Cut pork into small bits or use ground pork. Use less water. Do not add hominy. Serve over eggs, enchiladas, etc.

Click to expand...

R2elk said:

This is the recipe that a neighbor used. I never made it but I did have some of hers and thought it was very good. It was always her New Year's day food of choice.

Posole
courtesy Rhonda Crow

Ingredients

1 - 1 1/2 lbs. pork
Several tbsps chopped onion
1/2 tbsp whole cumin seeds
2 tbsp. flour
1 1/2 - 2 qts. hot water
? Beef soup base or bouillon
? Chicken soup base or bouillon
1 pinch of oregano
? Garlic powder
1 lb. 13 oz. can Mexican style hominy
? Chopped green chile or
ground red chile
Flour tortillas
Butter

Cut 1-1 1/2 lbs. of pork into bite size chunks.

In a large skillet, brown some chopped onion in some oil. When the onion starts getting translucent add the pork.

When the pork begins to brown add a scant tbsp. of whole cumin seed. Sprinkle about 2 tbsp. flour over the meat little by little stirring it in. The flour will start to brown on the bottom of the skillet quickly.

Add 1 1/2 - 2 qts. of hot water. Bring to a boil and stir the browned bits up from the skillet bottom. Flavor the stew with half beef and half chicken soup base or bouillon and a pinch of oregano and some garlic powder (not too much). Simmer until pork is nearly tender.

Stir in a drained 1 lb. 13 oz. can of Mexican style hominy and some chopped green chile or good quality ground red chile (Gebharts is good).

Simmer until pork and corn are tender. Taste and adjust seasonings to suit. It will probably need more beef/chicken base.

Serve with hot flour tortillas and butter.

Note: All seasonings should be subdued other than the cumin and the chile. The whole cumin seed (cominoc) release bitter little bursts of flavor when you chew them. If you don't like that flavor, use ground flavor instead, but it will not be "real" posole.

Potato green chile stew: Substitute potato chunks for the hominy.

Green chile gravy: Cut pork into small bits or use ground pork. Use less water. Do not add hominy. Serve over eggs, enchiladas, etc.

Click to expand...

Auroradream26 said:

I pulled out the sourdough yesterday afternoon, fed it before bed and made some biscuits with breakfast this morning. FANTASTIC! I'm glad you all were talking about sourdough so much a while back and got my butt moving with it lol

Click to expand...

R2elk said:

This is the recipe that a neighbor used. I never made it but I did have some of hers and thought it was very good. It was always her New Year's day food of choice.

Posole
courtesy Rhonda Crow

Ingredients

1 - 1 1/2 lbs. pork
Several tbsps chopped onion
1/2 tbsp whole cumin seeds
2 tbsp. flour
1 1/2 - 2 qts. hot water
? Beef soup base or bouillon
? Chicken soup base or bouillon
1 pinch of oregano
? Garlic powder
1 lb. 13 oz. can Mexican style hominy
? Chopped green chile or
ground red chile
Flour tortillas
Butter

Cut 1-1 1/2 lbs. of pork into bite size chunks.

In a large skillet, brown some chopped onion in some oil. When the onion starts getting translucent add the pork.

When the pork begins to brown add a scant tbsp. of whole cumin seed. Sprinkle about 2 tbsp. flour over the meat little by little stirring it in. The flour will start to brown on the bottom of the skillet quickly.

Add 1 1/2 - 2 qts. of hot water. Bring to a boil and stir the browned bits up from the skillet bottom. Flavor the stew with half beef and half chicken soup base or bouillon and a pinch of oregano and some garlic powder (not too much). Simmer until pork is nearly tender.

Stir in a drained 1 lb. 13 oz. can of Mexican style hominy and some chopped green chile or good quality ground red chile (Gebharts is good).

Simmer until pork and corn are tender. Taste and adjust seasonings to suit. It will probably need more beef/chicken base.

Serve with hot flour tortillas and butter.

Note: All seasonings should be subdued other than the cumin and the chile. The whole cumin seed (cominoc) release bitter little bursts of flavor when you chew them. If you don't like that flavor, use ground flavor instead, but it will not be "real" posole.

Potato green chile stew: Substitute potato chunks for the hominy.

Green chile gravy: Cut pork into small bits or use ground pork. Use less water. Do not add hominy. Serve over eggs, enchiladas, etc.

Click to expand...

sfgwife said:

View attachment 1203021 Dinner is ready! Yum!

Click to expand...