Dutch Oven Posole

Discussion in 'Food & Cooking' started by mannlicher, Sep 19, 2014.

  1. mannlicher

    mannlicher

    Messages:
    223
    Likes Received:
    11
    Exp:
    Owner/Operator
    A fairly simple Dutch Oven meal for the campfire.  I use a 5 quart oven for this dish, and cook it suspended over coals.  I do a lot of camping, and almost always bring my cast iron and cook for the group.  I practice in my back yard, in a cooking area that I built to provide the same sort of cooking arrangements that I find when out in the woods.  Practice makes perfect.  :)
    Posole
     ​
    1 1/2 pounds Country Ribs, diced

    Tablespoon Bacon drippings

    One onion, diced

    One bell pepper, diced

    4 or more diced garlic cloves

    One small can (or more) diced green chilies

    Two or three dried Sweet Guajillo Chilies.  Diced, reconstituted in a cup of boiling water, run through the blender until puréed

    Salt and black pepper to taste

    Two 15 ounce cans Hominy

    Tablespoon Chili Powder

    Oregano

    Cumin

    One lime

    One quart beef broth

    Melt the bacon drippings, sauté the onion and bell pepper.  Add in the dice pork, and brown.  Season.

    Add one cup broth, and cook until that reduces.  Squeeze in the juice from the lime.

    Add in the hominy, and the rest of the broth.

    Add in the Guajillo chilies and liquid from the blender

    Check seasoning

    Cover, and simmer for several hours.  The meat should be very tender.

    Serve with chopped green onion, sour cream and tortillas
     
    Last edited: Sep 19, 2014
  2. seabeecook

    seabeecook

    Messages:
    147
    Likes Received:
    22
    Exp:
    Professional Chef
    Pozole is good stuff. Like you I load up my cast iron and haul it to the campground.