Posole de Gosnell Takes about 1 hour to prepare ingredients, about 3 hours to simmer.
2.5 lbs good pork shoulder, or chicken meat, with or without bone
3 quarts good chicken broth, purchased or homemade (low sodium preferred)
1 large can of Hominy (29 oz. can) drained
1 large cans of Pinto beans (29 oz)
1 16 oz can black beans
1 large can of whole tomatoes w/juice or 6 fresh tomatoes with juice (in season)
1 tablespoon chile powder
1 tablespoon Old Bay seasoning
1 teaspoon Cayenne pepper (or wait and adjust to taste later)
8 or more cloves of garlic, chopped (adjust to your own taste)
1 medium sweet onion, chopped
Fresh chile peppers: 3 red, 2 yellow, 5 Anaheim, 3 jalapeno, 4 poblanos (medium size)
We like it HOT, you might need to adjust this amount to your own taste.
Before you roast/add the jalapenos, yellows or reds, you could taste each one (fresh) if you want to adjust amount of heat.
Some are a lot hotter than others. EG, one jalapeno might be twice as hot as another.
Put 3 quarts of good chicken broth in a LARGE pot (like a stockpot).
If you make your own chicken broth, be sure and skim the fat before you use it.
Preferably, make it the day before, chill and then skim fat.
Roast*, peel and then cut into smaller pieces the fresh poblano and anaheim chile peppers (the big ones)
Add to pot:
Pinto beans w/liquid
Black beans w/liquid
Juice of one lemon
Chile powder, OLD BAY seasoning, Cayenne pepper (or wait and adjust to taste later)
8 cloves of garlic, chopped
All the fresh chopped chile peppers
Meanwhile, cut the pork into small 1 in. pieces. Cut off fat from meat and bones.
(We freeze this discard and then toss in garbage can on garbage day)
Season the meat with salt, pepper and garlic powder.
Brown in grape seed oil in a separate pan, don’t crowd (do two batches if necessary)
Brown the bones, too. Pour off any fat. Add meat and bones to pot.
Brown 1 med chopped onion, add to pot
If you need more liquid, add more chicken broth.
Bring to boil.
Simmer on LOW heat for 3-4 hours. Partially cover so steam runs back into pot.
Stir occasionally. Taste. If it is too hot (spicy) add 1 teas of sugar.
Garnish with fresh cilantro and/or sour cream if you like.
*To roast chiles:
Place washed chiles on a baking sheet, place under broiler until slightly blackened, turn, and repeat a couple more times.
Remove and place in a paper bag (to steam) Then seed, peel and chop. You don't need to roast the jalapenos and the yellow or red Fresno-types before chopping and adding.
Makes about 7 quarts. Have a great soup for three days and freeze the rest or invite your friends
Serve with a green salad and tortillas or cornbread. Mexican beer would be great, too.