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Posole'




Source of Recipe


Linda Leone 1998


Recipe Introduction


This recipe makes a huge amount, if you don't plan on freezing the leftovers, cut the recipe down. Red, white or blue posole and the Pasilla de Oaxaca chili peppers can be obtained from Native Seeds/SEARCH, 526 n. 4TH Ave., Tucson AZ 85705. www.nativeseeds.org


List of Ingredients




1 beef foot
water, enough to cover beef feet
1 jalapeno pepper
3 pasilla de oaxaca chili peppers
1 chipotle pepper
1 onion, chopped
4 cloves garlic, minced
1 tsp coriander seed
1 tsp cumin seed
1/2 tsp cinnamon
salt and pepper to taste
1 tsp oregano
1 tsp crushed bay leaf
1 pound of dried posole
1 quart mexican stewed tomatoes
1 16oz can green beans

Recipe



Boil the split beef foot several hours, until everything on it becomes a gelatinous mass. Remove all meat and chop it up into pieces and return it to the pan. Chop up the peppers and chilies using rubber gloves or a plastic bag to protect the hands and add them to the stock pot. Grind the coriander and cumin in a morter and pestle and add it to the stock pot with the other spices. 2 hours before serving add the posole and cook at a good simmer. 20 minutes before serving add the onion and garlic with the stewed tomatoes. 10 minutes before serving add the green beans. serve hot with cornbread or tortillas