Friday, November 15, 2013

Sabroso Posole and Chipotle Texas!

Chipotle Texas, a homegrown business in Fort Hancock, has a retail store just south of  I-10 exit 72.  Worth a detour, their store offers dried chile and spice/chile blends for all kinds of great cooking.  We profiled the business for Texas Folklife and their statewide survey of foodways, which we'll compile soon and share with all of you.

Here's their recipe for Sabroso Posole:

3 lbs. boneless pork loin, cubed
2 tblsp. Fiesta Chipotle Blend
Sabroso Menudo Blend (to taste per serving)
2 (15 oz.) cans white hominy, or 1 package frozen posole corn
1 tsp. dried oregano
2 cloves garlic, crushed
4 tblsp. Chipotle Texas Chipotle Flakes
2 tblsp. chopped garlic
6 limes halved
  • Place cubed pork pork loin in a large kettle and add about 5 quarts of water or enough to cover meat. Add 2 tablespoons Fiesta Chipotle Blend and bring to a boil. Cook over medium heat for about 1 1/2 hours. 
  • Remove excess grease from top and set aside. Reserve liquid. 
  • Drain and wash the hominy very carefully until the water is clear so as to remove lime from kernels.  Put in large kettle and cover with water. (If using frozen posole corn boil until kernels have popped.)
  • Mix in pork loin and hominy or posole corn. Add oregano, garlic, onion, and chile pods.  Let simmer for about 1/2 hour. 
  • Add a squeeze of lime and a shake or two of Sabroso Menudo Blend to taste, then serve. (For added flavor top with shredded cabbage and diced radish.)
Earlier this month, we shared their recipe for cornbread!

There's more to come from our partnership with Texas Folklife on Far West Texas's two summary documents from that project, and two more are in production!
Bob Kinford, Cowboy Cook
Van Horn's Pecan Dessert Contest

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