I helped Kathy, the student, and her brother build this:
The spinach we're harvesting from our winter 'garden' was tasty in a fresh salad.
L&A are visiting this weekend. I cooked dinner last night and A requested my pesole recipe.
Pork, Chicken, Beef, or not, chunked, chopped, or shredded
1/2 medium onion, chopped
4-6 cloves of garlic, chopped or minced (or more to taste)
1 poblano chile, chopped or small can of chiles
1 heaping tsp. cumin powder
1 heaping tsp. chile powder
1 heaping tsp. dryed oregano
2 chipotes in adobo sauce, chopped (or more to taste)
4 cups water (or less, to taste)
4 cups chicken broth (one qt box)
1 15.5 oz. can diced tomatoes
1 15.5 oz.can beans, rinsed and drained (optional))
1 15.5 oz. can white hominy, drained
1 15.5 oz. can yellow hominy, drained
1 cup finely shredded cabbage (optional)
salt and black pepper, to taste
We use whatever meat we have on hand, raw or cooked. It would probably taste okay without meat. Saute the raw meat with a little olive or canola oil in a 2 quart saucepan. When the meat is cooked, remove it and add the chopped onion and pepper. When the onions are translucent, reduce the heat and add the chopped garlic, spices, and chipote. After a few minutes, add the water and de-glaze the saucepan. Add chicken broth, (shredded) meat and tomatoes. Reduce the heat and simmer until the meat is tender. Add the beans and hominy and simmer for an additional 30 minutes. At the last minute add a small bit of shredded cabbage, if desired.
We've used both dark and white chicken, pork loin chunks, and left-over shredded pork roast. I like to shred the cooked meat before proceeding, but some prefer the meat in chunks.
Usually we have left over pinto beans. I use them without rinsing.
The chipote peppers with adobo sauce come in a little can. We like to divide the unused peppers and sauce into portions and freeze them for later use. An alternate way is to puree the peppers into a sauce which can be frozen in usable portions.