Making posole (New Mexican pork stew, from the December/January issue of Cook's Country). Smells fantastic and it's going to be at least an hour before we can touch it. D:
Is there any chance you'd be willing to share the recipe? I have a posole recipe that I like, but I am totally willing to stab it in the back for a better one.
Sure! I looked at the instructions and decided I was too lazy to type them in, so scanned it in and made it a PDF. :)
Toby couldn't find the dried ancho chiles at the closest supermarket, so he just bought poblanos, the un-dried version, instead and we used those. Toby threw them in the oven to roast for the same amount of time that you roast the dried, but I expect it didn't make any difference. (We also didn't let them sit in the bowl 10-15 minutes to soften, figuring that the dried ones might need to soften but the fresh ones sure didn't!)
So ours turned out very, very green instead of the red that the picture on the previous page showed. XD We also tossed a spoonful or so of sour cream into each of our bowls because, well, why not. It tasted good, but the posole didn't need it.
ETA: And note that there's a step where you simmer the pork for 1-1.5 hours. Toby didn't notice it and was planning on cooking it after work earlier this week. XD
We just ate bowls and it was yummy! I'm not yet used to the taste and texture of hominy so it was a bit odd, but for these flavors I'm willing to get used to it!
I haven't seen any, but I also haven't looked, as I have a very low tolerance for chile heat, so don't do much with them. :) (No clue if padrons are spicy or not; I just don't pay much attention to the pepper displays.)
It turned out quite yummy! I had it for (late) lunch and dinner, and we're having it for dinner tonight. The only reason I'm not also having it for lunch is that I don't want to burn out on it. :)
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Toby couldn't find the dried ancho chiles at the closest supermarket, so he just bought poblanos, the un-dried version, instead and we used those. Toby threw them in the oven to roast for the same amount of time that you roast the dried, but I expect it didn't make any difference. (We also didn't let them sit in the bowl 10-15 minutes to soften, figuring that the dried ones might need to soften but the fresh ones sure didn't!)
So ours turned out very, very green instead of the red that the picture on the previous page showed. XD We also tossed a spoonful or so of sour cream into each of our bowls because, well, why not. It tasted good, but the posole didn't need it.
ETA: And note that there's a step where you simmer the pork for 1-1.5 hours. Toby didn't notice it and was planning on cooking it after work earlier this week. XD
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