Larry's housekeeper, Felicitas Chavez, makes large batches of her posole because Larry's daughters will happily eat it for days.
3 whole ancho chilies
4 pounds pork shoulder blade roast, in 2-inch cubes
2 pounds pork back ribs, cut into two-rib portions
Cloves of 3 heads garlic, peeled
4 quarts canned white hominy, drained
Large pinch of dried Mexican oregano
Freshly ground black pepper
2 onions, finely minced
2 lemons, in wedges
2 bunches radishes, quartered
1 head iceberg lettuce, finely sliced
Dried Mexican oregano
Felicitas's Salsa (below), or other homemade salsa
Heat a thin film of vegetable oil in a large pot over moderate heat. Add chilies and brown on all sides, then set aside. Brown meat thoroughly in the pot, in batches, adding more oil as needed. Set aside. Add 4 quarts water to the pot and bring to a simmer, then add browned chilies, garlic, hominy, and salt to taste. Simmer gently 1 hour. Add the browned meat, a large pinch of oregano (rub it between your fingers to release its flavor before you add it) and black pepper to taste. Simmer gently, partly covered, until meat is very tender, about 2 hours. Taste and adjust seasoning.
Serve the posole in bowls and pass the garnishes on the side.
In a large skillet over moderate heat, toast 2 ounces chilies de arbol (80 to 90 chilies) until they almost smoke. Add 2 cups water, 1 clove garlic, minced, 1 teaspoon dried Mexican oregano, and a pinch of salt. Simmer gently 10 minutes, then blend in a blender until smooth.
Profiles, Reflections & Recipes from the Napa Valley
by Michael Chiarello with Janet Fletcher
Photographs by Steven Rothfeld
Published By StewartTabori & Chang, October 2001
312 pages, over 150 full-color photographs
Recipe reprinted by permission.
This page created January 2002