Posole

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by KenK, Sep 25, 2011.

  1. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    I'm sure there are numerous authentic Posole recipes on the interweb. This is not one of them.

    I usually just make a pot of chili however I'm in the mood to make it and add a can of hominy. This is made with venison round I cut into about a 1/4" dice. Has a little tomato and a can of kidney beans.
    I like Juanita's Mexican Style hominy the best. I'm not sure if there is a difference in the "style" but it's the best tasting one available here.

    Give it a try, adds a whole other dimension to chili.

    [​IMG]
     
  2. the Pollo Loco

    the Pollo Loco Chillin' With My Peeps

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    May 27, 2009
    Santa Cruz,CA
    man that looks delicious just about right now!!! [​IMG]
     
  3. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Man o Man Ken that looks yummy. So you serve it in a bowl, over rice ?? Talk about comfort food !!

    You gonna post your authentic recipe for us...

    As my favorite tv chef Lidia Bastianic would say after tasting whatever she just made:

    Uuuuummmmm Uuuuuuummmmmm UUUUUUUUUMMMMMMMM.......
     
  4. BettyR

    BettyR Chillin' With My Peeps

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    Mar 1, 2008
    Texas Gulf Coast
    WOW!!! That looks good....
     
  5. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    bigmike&nan :

    So you serve it in a bowl, over rice ?? Talk about comfort food !!

    It would be very good over rice I do believe.
    I made cornbread to go with it, put a little cheese and fresh serrano chilis in the bread.

    I hate to admit this but with soups or soupy stews, I prefer saltines to anything. The proper ratio is one full sleeve of saltines per bowl of soup or chili. Bust some up in there, and use some to scoop with. : )​
     
  6. the Pollo Loco

    the Pollo Loco Chillin' With My Peeps

    779
    2
    131
    May 27, 2009
    Santa Cruz,CA
    Quote:It would be very good over rice I do believe.
    I made cornbread to go with it, put a little cheese and fresh serrano chilis in the bread.

    I hate to admit this but with soups or soupy stews, I prefer saltines to anything. The proper ratio is one full sleeve of saltines per bowl of soup or chili. Bust some up in there, and use some to scoop with. : )

    man, reading that just made me [​IMG]
     

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