Recently I was reading a gorgeous new coffee-table-size cookbook, appropriately titled, "Texas, the Beautiful Cookbook," and I found a wonderful recipe for one of my favorite Mexican dishes, Posole. In Mexico this hearty stew is traditionally served on Christmas Eve, but in the introduction to the recipe in the book the authors say that in Texas it is enjoyed any time of the year. They describe a Cowboy Morning in Amarillo, which is an organized tour on horseback, held each year from May to September. Following a ride across the plains to Palo Duro Canyon, a geologic formation more than 200 million years old, cowboy stews, and always the popular Posole, are served from a chuck wagon.
The only change I have made in their recipe is to reduce the amount of oil used from three tablespoons to one tablespoon. Also, when I made this Posole, I used pork tenderloin, the very leanest cut of pork, and removed all visible fat while I was cutting it into cubes. It was so delicious, and brought back such happy memories of the years I lived in Mexico, that I am planning to serve it for my family this Christmas Eve.Mexican food makes wonderful use of beans and legumes, and for some recipes for these versatile staples, order my booklet, "Beans and Legumes for Every Occasion. " It contains two delicious chili recipes and a recipe for Mexican beans, as well as other recipes from around the world. Order it for $3 and a stamped (55 cents), self-addressed, No. 10 envelope from Beans, P.O. Box 5541, Riverton, NJ 08077-5541.
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Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 24 cookbooks, most recently "Cook It Light: Desserts" (Macmillan).
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Recipes
POSOLE
1 tablespoon canola oil
2 pounds lean boneless pork, cut into 1/2-inch cubes
1 medium onion, chopped (1 1/2 cups)
6 cloves garlic, pressed or minced
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano, crushed
2 (15-ounce) cans white or yellow hominy, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup minced fresh cilantro
6 cups defatted chicken stock
For garnish: shredded lettuce, sliced radishes, green onions, diced avocado, lime wedges, chopped fresh cilantro and pumpkin seeds
In a large, heavy pot over medium-high heat, warm the vegetable oil. Add the pork, onion and garlic and saute until lightly browned, 6 to 8 minutes. Stir in the cumin, chili powder, oregano, hominy, salt, pepper, cilantro and chicken stock. Bring to a boil, reduce the heat to low and simmer, uncovered, until the pork is tender, about 1 hour.
Ladle into warmed bowls and serve the garnishes in separate bowls alongside for guests to add as desired.
Serves 8.
- Each serving, without garnish, contains approximately 295 calories; 68 mg cholesterol; 13 gm fat; 468 mg sodium.