DH wanted to make this recipe to use up some leftover pork. It is from one of the books from Cookbook Game #4, but I can't use it for the game because he didn't cook the pork per recipe. But he did make the Posole Pork Rub and coated the leftover pork in it. He also wanted to make this recipe because he knows how much I like hominy. Glad to say, the soup turned out to be very good.
Posole
1 4 lb. pork butt or shoulder
2 TB. Tabasco
1/2 cup Posole Pork Rub (recipe follows)
2 TB. olive oil
1 onion, sliced, grilled, pureed
1 head Caramelized Garlic, pureed
4 cups hot chicken stock or water
4 cups canned drained hominy
1 TB. coarsely chopped fresh cilantro
1. Brush the pork on all sides with the Tabasco, rub with the Posole Pork Rub, and refrigerate for 24 hours.
2. Prepare a smoker or grill to cook slowly for 8 to 10 hours, using chunks of mesquite. Smoke the pork until it pulls away from the bone, between 8 and 9 hours. Remove the pork from the smoker and let it rest for 1 hour before shredding the meat and discarding the bone.
3. In a large stockpot or soup kettle, heat the olive oil and cook the pork, onion, and garlic for 2 minutes. Add the hot stock and hominy and simmer for 30 minutes. Stir in the cilantro and serve.
Posole Pork Rub
2 TB. brown sugar
1 TB. ground cumin
1 TB. black pepper
1 TB. garlic powder
1 TB. sweet paprika
1 TB. dried thyme
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
Source: "Adventures in Grilling" by George Hirsch-1996
Posole
1 4 lb. pork butt or shoulder
2 TB. Tabasco
1/2 cup Posole Pork Rub (recipe follows)
2 TB. olive oil
1 onion, sliced, grilled, pureed
1 head Caramelized Garlic, pureed
4 cups hot chicken stock or water
4 cups canned drained hominy
1 TB. coarsely chopped fresh cilantro
1. Brush the pork on all sides with the Tabasco, rub with the Posole Pork Rub, and refrigerate for 24 hours.
2. Prepare a smoker or grill to cook slowly for 8 to 10 hours, using chunks of mesquite. Smoke the pork until it pulls away from the bone, between 8 and 9 hours. Remove the pork from the smoker and let it rest for 1 hour before shredding the meat and discarding the bone.
3. In a large stockpot or soup kettle, heat the olive oil and cook the pork, onion, and garlic for 2 minutes. Add the hot stock and hominy and simmer for 30 minutes. Stir in the cilantro and serve.
Posole Pork Rub
2 TB. brown sugar
1 TB. ground cumin
1 TB. black pepper
1 TB. garlic powder
1 TB. sweet paprika
1 TB. dried thyme
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
Source: "Adventures in Grilling" by George Hirsch-1996