Ok here it goes. I just started making a huge pot of it on Turkey fryer outside, making enough for leftovers. It is suppose to be made with pork, but we like ours with a beef roast. Bueno is a name brand we have here at Safeway.

3 lbs roast any type
1 - 32 oz pkg of Bueno hominy (uncooked) or use cooked
1- onion rough cut
4 - cloves garlic
1 - 14 oz Bueno frozen red chile
1/2 cup Green chiles (optional) or 1 can
beef boulion
bay leaves, salt, pepper to taste
1 tbs oregano

Brown meat in pot, cover with water and add bay leaves, garlic, salt and pepper to taste. Simmer for 2 1/2 hours or till tender. Take out of water and let cool. Either cube or shred, I shred mine. While meat is cooking place hominy in a pot and cover by 2-3 inches of water, bring to a boil and simmer till kernals pop/flower. Once meat and hominy are cooked combine both in the largest pot. Pour in meat broth, I strain mine, add red chile, beef cubes, oregano, onions, green chile, simmer for 1 hour. Serve with lemon wedges, cilantro, and french bread.

Enjoy,

Rodney

awesome, posole is my choice of soup, cant really stand menudo

Sounds awesome!! I prefer beef too, will have to give this a try.

Yummmmm...

I make mine w/chicken or pork, I'm told it's more of a New Mexico version. I'll post a recipe and pix later.

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I have a lot left over. Going in the freezer. Was very good. Try the recipie you will enjoy

That looks great rmiller, I'll definitely try that one!

that looks soooooo good! I'm going to try it after the 1st of the year.

Pork espinaso (spine) and pigs feet on mine.

Only way to make Posole!

But that Beef soup variation does look good too.



Esco....Don't be afraid of the Menudo!

Es Gooood.......Reaaaalllll...Gooooood.

I don't have a problem with the pork feet or spine, but there are a few others in my family who would. My father in law has passed the menudo making torch on to me, the white guy in the family. His sons have a hard time making a PBJ. So New Years eve it looks like I will be making Menudo and Posole. Cold beer and cooking, doesn't get any better than that.

Menudo, hell ya red or white. Lots of pansa, tendones, beef feet and very little hominey. Crush some chiltepin peppers in it and no more hang over.

Making another HUGE pot for The Daytona 500 Party. Hell yeah!!!!!!!

hell yes on the espinaso and pata.

Looks good!!

How much does that make? That entire big pot?

I was thinking about making some but would not want quite that much hahha

Sorry Esco_Lady, it has been a long time since I looked at this thread. No that recipe will make one large pot. I made 3 times that much for a party. Sorry again...one month later.

Thanks, we can always freeze some..

Always better the next day. Not a bad thing to have in the frezer either.

Truer words have never been spoken. By coincedence, I was talking to my brothers and dad about posole the other day and we all agreed its better the next day for some reason.

Coagulation of Fat, Blood and other juices.

Mmmm.....

I too agree that its better the next day. My mom makes it with pork and chicken. its the sh!t.

thanks - I was not hungry untill I saw this..... I am gonna go eat lunch now!

yeah, mommy makes it wif pork and chicken, too. you gotta have the pata "pigs feet" in it.

M E N U D O !

Yeah baby Yeah! I love Menudo!!!

Recalentado is what you call the next day posole or menudo. It taste better cause the more you re-heat it, the more the water evaporates, giving it a higher concentration of the spices and flavor of the meats.

IMO all soups are better the next day. Same with homemade spaghetti sauce.

Time for this again...it is cold out!

Can you order this stuff at Taco Bell?

How manny beef boulion cubes.I am going to make this on Cristmas Eve

Good question...depends on how much you make. I make that big pot that is about 3/4 full and I use Knorr bouillon. Put a few in and taste is the best I can tell you.

^^^ Cook after my own heart! There's no substitute for taste and smell each time you cook.

Now that's what's up.. Just had some a couple weeks ago.. It would sure hit the spot on this rainy day!
I take mine extra spicy!

I still got your bowl waiting for you Puto. i'ts getting moldy though.

Good Chit on a cold day.

Also, don't forget the secret ingredient, Achiote


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great stuff.........so easy, even I can make it just wish I had a bowl of it right now

<<< Has a *bit* of posole left after feeding all my girls that came to make tamales with me today. I bet the boys will finish it off soon!

I have been making it almost weekly here at home.Mine is simple and to my taste.

I use chicken vs beef or pork.

Been using the california chili powder 2-3 cans white hominy,some chicken broth powder,lemon,and tapatio.I was hit or miss at first but been consistent lately.

Never made it at the dunes but might have to this next trip.

Noticed the same thing i thought i was the only one.Taste better the next mornin or afternoon.I figured it gives time for the flavors to soak in.


This thread and cold winter makes me crave now.

The Daytona 500 and a cool day out make a perfect opportunity to make a pot of Posole!

what times the party?

The left over are the best...whenever you get here!

Posole is my all time fav. dish. Actually mother-n-law is making me a large pot tommorow Jalisco style. I love it

Ok what is Jalisco style?

Oh and I just finished a bowl and it is way better today!

Ahhhhh....a great day for another pot of soup!!!!

Ahhhhh....a great day for another pot of soup!!!!

Funny you should bring this up. i was at a christmas party last night and the host had made a big pot of beef pozole. Damn it was good. now if i can just get rid of this headache from the wine...............