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BlueSmokeBlueSmoke Posts: 1,678
edited 2:44PM in EggHead Forum
Hey, southwestern Eggers! Anybody ever do posole on the Egg? Got me a can of posole, a pound of pork (shoulder cut as country ribs), and a cupboard of spices. I figure I'll make some posole this weekend. What I have in mind is to rub down the pork with a chili-heavy rub and cook direct at 350 to 400° "until done". Chop coarse and add to the posole in the baby dutch oven, add chili and spices (garlic, oregano and ???) and let it all simmer down around 225° indirect for an hour or two.
Anybdy got any experience? Anybody got any spicing suggestions?[p]Ken


  • YBYB Posts: 3,861
    This recipe looks pretty good Ken.

    [ul][li]Posole Recipes[/ul]
  • BlueSmokeBlueSmoke Posts: 1,678
    Yes it DO! Gonna copy it out as inspiration for the finished product. And I'll be glad to post or email the final take on the recipe early next week.[p]Thanks,

  • YBYB Posts: 3,861
    Please do post the recipe when you make it...I think the last recipe looked the best.

  • CRCR Posts: 175
    BlueSmoke, have had posole many times but not prepared on the Egg, but I bet it would come out very good. My ex was from Mexico and she made it quite often. It is a "clear" soup with pork, chichen pieces, and beef pieces(any combination you like).The one ingredient that is always included in posole is the big white corn called hominy; this really makes the dish. We always topped the soup with a little fresh shredded cabbage, a few thin slices of fresh radish, and sometimes a small wedge of avocado.[p]I see some of the recipes call for beans but I've never had it that way.[p]

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