Anyone have one they like? Had this recently and loved it, so I thought I'd see if anyone here has a recipe they like and wouldn't mind sharing.

TIA!

I have a recipe in my Evernote account. I haven't made it, so I don't know if it is any good. But it read like a solid recipe. I'll post it later when I can access my Evernote account.

found the recipe

http://www.simplyrecipes.com/recipes/posole_rojo/

i make it quite often. actually made a batch last night. my sister is married to an authentic and their family makes a pozole blanco that i really liked so I just play off it. they told me as long as you put in hominy than for a gringo's sake it can be called pozole.

i don't follow recipes nor measure anything so:

i smoked this weekend so i threw on some carnitas(the bagged is cheap and cut) with a pureed ancho based rub with some cumin, mexican oregano, etc. first time i smoked the meat but it came out great

from there I use a stock-any will do. throw in tomatillos--canned or fresh, cilantro, garlic and when toms are soft I stick blend it all. then i throw in the carnitas and let it go until it's tender enough to somewhat shred into smaller chunks. add the hominy until warm. serve with the sides the link mentions.

the most important part to me is adding the pickled carrot/jalapenos at the table. the juice works like the acid like the lime would.

to make rojo i do the same as the link mentions.

La Fours recipe is pretty much what I do. I did slow roast a Boston butt on the BGE overnight the last time I made it. Then I used that super tender, smoked roast for the meat in the pozole. It really kicked it up without the need to brown and stew it on the stove until tender. If you do the brown and stew method, you can park it in the oven at 300 to keep from having to worry about it sticking and burning.

Gig 'em Aggies!

I came across this recipe and shared with some friends who I thought would like it. One replied back saying it would be great for the meat in pozole rojo.

http://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html

ORF WARNING. Love Posole, but if anyone has a sensitive GI or perhaps a bit of colitis or diverticulitis, use hominy with the tip caps removed; i.e., not the Mexican kind such as Juanitas.

LaFours recipe is very similar to what I make, and it looks really good.

One note, for real authentic and true Pozole, please serve it with shredded lettuce, onions, whole oregano (that you crush in your hand to taste), limes, and lots and lots of diced radishes as well either chopped jalapenos or crushed dried chile powder of some sort (cascabel or arbol). That is the true authentic way of serving it. Cilantro and cabbage are a very Northern/Border way of doing it.

I can deal, barely, with the cabbage, but putting cilantro in Pozole is heresy. It should also be served with tostadas and not tortillas.

Good luck.

[This message has been edited by RGV AG (edited 3/1/2013 7:07p).]