Poblano seeds taste like junk. Leave how ever many seeds from Serranos in you want. If it was just for me, I would leave all in.
So this is the vegetables and reserved liquid from sheet pan, no other liquid added to mix. I prefer an emulsion blender over a stand blender as I have better control over the consistency. Next heat a stock pan and add 1/4c olive oil. Soften I diced yellow onions and 6 sliced garlic cleaves. Add 2tsp ground coriander, 1 tsp ground cumin, 1 tsp dried oregano and stir until fragrant.
Add 12c chicken stock and stir. You should have pulled your chicken off the smoker when done and on a sheet pan, add 30oz rinsed and dried golden hominy and place on smoker to crisp, about 10-15 mins. Pull/shred chicken and add to stock. Add hominy to stock after it has been crisped slightly. Stir together broth, tomatillo/pepper puree, chicken, and hominy and then season with salt to taste. Pull out 1/2c of broth.
Loosely chop 2c cilantro. Add reserved 1/2c broth to cilantro and blend. Stir cilantro puree back into pot and let simmer. Serve with thinly sliced red onions and lime wedges.
I have to admit, the finish product is anti-climatic to look at for all the work/prep that goes into it but the taste is out of this world. Posole is my new current thing that I am eating and/or making at every opportunity.
I’m going to make this this week, how long and what temp do you do your chicken on? I haven’t smoked any chicken yet.
I do it at 350-400 for about 2 hours. If done for this recipe, you can cut it a little short as the chicken will finish cooking while simmering if not fully done. Just a little harder to pull/shred when not fully cooked.
Update. I have had 5 bowls of posole since 3pm and think I am going to throw up. I can’t stop eating it.
We are getting pounded with snow so I made beef stew. From what I can gather, posole is to you as beef stew is to me. Like a nice blanket on a cold night.
I’ve got some stuff to use up first, but my next adventure is a smoked beef stew. Plan to low heat smoke the meat for an hour or so just to get some flavor in it, then go about my normal process.
That sounds interesting. I usually do chuck. Would you smoke a whole roast and then cube it or pre-cubed on a pan?
Probably pre cubed. Just buy stew meat from the grocer and rack it. I have 8 corned beefs coming to smoke so I may as well add something to the party.
Kroger in Middle Tennessee has butts for $0.89/lb and baby backs for $2.24/lb through Tuesday. Check your local station
My dad needs a grill and I'm thinking about getting him the RecTec Bullseye. He would generally use it for 2 people and occasionally 4. He just wants to do chicken, burgers and fish for the most part. He knows how to use a grill but is definitely someone who just wants it to be easy to use and work consistently. Is the Bullseye a good fit?
I have some friends who purchased Bullseyes after owning other rec tecs and never heard anything bad about them
Hahahaha holy shit, it makes so much. What are your thoughts on maybe adding corn to it as well? Maybe charring it a little and putting it in as well for another textural component? I feel like it’d be delicious.
I have thought about that as well. I was thinking crispy chicharonnes. Or cooking some of the hominy a little crispier.
Never used the little one but, I love using the Bull. It’s easy as hell to use, puts out great tasting meat, and I have a 7 year warranty on everything on it, which I’ve not had to use but everyone I’ve ever read that has had to use it has nothing but good things to say about their customer service. The pellet grill just fit my life circumstances better with an 18 month old and a super busy schedule, but there are limitations and trade offs regarding higher temperatures, but I keep another grill for that stuff.