If you’ve got 1 – 1/2 pounds of Venison (ground or steaks) around you can easily make this dish. But be warned, the Posole takes a lot of time to prepare (about 18 hours) if your going to make this from scratch. You can substitute canned hominy if your like to cut down on the preparation time, but its not as good. The Blue Corn Posole has a unique flavor that is “fuller” than regular Posole.
Ingredients
- 1 – 1/2 lb of Venison – either ground or steaks (Pork makes a good substitute)
- 1/2 White Onion,chopped
- 12 oz of Blue Corn Posole
- 1 cup Chicken Stock
- 1 qt Water – enough to keep the posole covered
- 4 – 6 Roasted Hot Green Chile Peppers (NM Big Jim or Anaheim)
- 3 cloves of Garlic, fine chopped
- 1 tsp Mexican Oregano
- 4 tsp Olive Oil
- 2 tsp Black Pepper
- 1 tsp Salt
- 1 cup shredded Monterrey Jack Cheese
Preparation
The first thing to is soak the posole in water overnight. Strain out the soaked posole and throw away the water. I feed it to my house plants. Then to finish making this you’ll need to start this last phase at least the 6 hours before you’re going to need to serve it. Start by roasting your garlic and chile peppers until they start to char. I usually do this on the grill, but you can also do it in an oven. Put the whole peppers and garlic cloves in a foil tray with a light coating of olive oil and cook in the oven until the chile skins are turning black. If you do this on a grill, you’ll only need to put the garlic in the foil. The peppers go right on the grill. When done allow to cool enough so you can handle them. Clean the skins and cut off the stems on the peppers. Fine chop the garlic. Put the chile peppers and garlic cloves into a blender or food processor and pulse a few times to chop everything up into a salsa.
In a large pot with a light coat of oil over medium high heat, cook the onions until soft and translucent. Then add in the chicken stock and bring to a boil. Add in the dried posole and cover. Simmer on low heat for 3 – 4 hours, adding water as necessary to keep the posole covered. While this is going, the meat could use a little attention. If you’re using ground meat, season with salt and pepper and form small meatballs. If you’ve got roast or steak, cube it so that the chunks are no larger than 3/4 inch. Season them to your taste. In a skillet over high heat with a dash of oil brown the meat on all sides. Remove from heat and let rest at room temperature until the posole is ready for the meat to be added.
When the posole kernels start splitting open, add in the meat, salsa and the oregano. Cook for about another hour over low heat, uncovered and stirring occasionally. Continue to cook slowing until the liquid is reduced by 2/3. This will be dryer than your normal posole. Remove from heat and allow to cool. Strain the mixture, reserving the liquid which should be about 1 cup. Put the posole in a separate container and store until ready for final assembly.
Final Assembly and Cooking
Preheat oven to 375 degrees. Gather your prepared pie crusts and half the posole placing each portion into the pie crust and spread the mixture out. Prepare the usual base quiche mix, but reduce the Half and Half to 1/4 cup, and add to it the liquid reserved from the posole. Mix thoroughly and gently pour over the filling in the pie crust. Top with the shredded cheese and place in the oven for 30 – 40 minutes or until the cheese starts to lightly brown. Remove and either serve or transport to the rink.