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Posole on the "half Egg"

BlueSmokeBlueSmoke Posts: 1,678
edited 9:08AM in EggHead Forum
1 1/2 pounds pork
1/2 pound sausage
1 29-ounce can posole, drained and rinsed
1 can water
1/2 small onion
1 roma tomato
4 ounces chopped green chili
1 Tablespoon oregano
1 teaspoon chicken soup base
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon celery seed
2 teaspoons granulated garlic
2 teaspoons hot sauce[p]RUB
2 teaspoons salt
1 1/2 teaspoon turbinado sugar
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon oregano, powdered
1 teaspoon paprika
1/4 ground chili
1/8 teaspoon mesquite powder[p]Combine rub ingredients and pat into all surfaces of the pork. Bag and refrigerate overnight. Cook at 300° direct for one hour. (I used country ribs which were basically square in section. This allowed me to turn them them every 15 minutes, so each side got a little sear.) Add sausage at the half hour mark, and cook for 30 minutes.[p]Meanwhile combine remaining ingredients in crock pot. When meat is done, crumble the sausage into the pot. Chop the pork coarsely and add to the pot. Simmer at least 2 hours, or until posole kernels begin to absorb the flavor.[p]When I planned this recipe I planned to use the baby dutch oven that fits the small Egg. I didn’t get custody of the baby dutch, but did get the crockpot and the Egg. (Didn’t realize this till I was too far gone - hence the title.) The result is very good, but would be even better with a little smoke from the Egg. And like many rustic stews, it will be better reheated.[p]Ken


  • Wise OneWise One Posts: 2,645
    BlueSmoke, that "1/4 ground chili"? Should it be 1/4 tsp?[p]
  • BlueSmokeBlueSmoke Posts: 1,678
    Wise One,
    Yup! All I can say is:
    thinkin' fast
    sippin' faster
    typin' slow...[p]Ken

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