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Posole?

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BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 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
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  • YB
    YB Posts: 3,861
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    BlueSmoke,
    This recipe looks pretty good Ken.
    Larry
    [ul][li]Posole Recipes[/ul]
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    YB,
    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,
    Ken
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  • YB
    YB Posts: 3,861
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    BlueSmoke,
    Please do post the recipe when you make it...I think the last recipe looked the best.
    Larry
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  • CR
    CR Posts: 175
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    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]
    [p]

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