Posole, Southern Style
Posted by Callies Biscuits on
January is a month for soups in my house. They are a perfect one-pot meal for weeknights, and they are nice and warm for the unusually cold winter we are having here in Charleston!
This Posole, Southern Style came to me because I love soup, and I LOVE Mexican food, and this recipe satisfies both of my cravings. I know that traditional Posole usually contains hominy, but I am not in love with hominy. I think my distaste for hominy started when I found out what it actually was! My grandmother always called grits hominy, so for a long time that’s what I thought it was. As I learned what hominy really was, I realized I would take grits over hominy any day. So that’s what I did with this recipe, switched out the hominy for creamy grits, to make a Posole with a little Southern touch to it. I think that you will find that the creamy golden grits at the bottom of the bowl are the perfect ending to this comforting Mexican soup.
This recipe is best enjoyed with a crisp glass of white wine, some crusty bread (My Aunt Em’s recipe from my cookbook is what I use), and a crackling fire.
Posole Southern Style
- - 4 pound bone-in pork butt
- 4 tablespoons Mexican dry rub (See recipe below)
- 2 tablespoons bacon fat, or oil of your choice, divided
- ½ white onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, roasted, seeds removed and chopped
- 2 bell peppers, diced
- 64 ounces chicken stock
- 2 cups water
- Salt and pepper to taste
- 1. Preheat oven to 275°F.
1. In a small bowl mix together the dry rub ingredients.
1. Rub the pork butt all over with the dry rub. Set aside.
1. Heat one tablespoon bacon fat in a large dutch oven over medium heat. Sauté the onions, garlic, poblanos, and bell peppers until soft, about 8-10 minutes, stirring occasionally.
1. Remove the vegetable mixture from the pan and add the remaining tablespoon of bacon fat. Turn the heat up to medium-high.
1. Add the pork and sear for 2 minutes on all sides. Add the vegetables back in with the pork along with the chicken stock, water, and salt and pepper. Cover and cook in the oven for 3 hours.
1. After 3 hours remove from oven. Remove the bone and fatty pieces and shred the meat with two forks. Let cool to room temperature and then place the pot in the refrigerator overnight.
1. The next day, remove from the refrigerator and scrape off the layer of fat off the top.
1. Reheat over medium heat.
1. Serve immediately over creamy grits and garnish with fresh avocado, Cotija cheese, lime juice, and cilantro.
Mexican Dry Rub:
- - 2 tablespoons chili powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- ½ teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon sugar
- - Avocado, chopped
- Cotija cheese, crumbled (or feta)
- Lime wedges
- Chopped cilantro