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| The Mother of All Posole. |
Project food blog challenge 2 calls for creating an authentic, culture-specific dish that is out of my comfort zone. Ha, they are all out of my comfort zone.  The entire process of cooking is out of my comfort zone. As I sat thinking of what to do, I glanced up and saw an article, the first one written about the Chef and his cooking. It has been framed and hanging above my head in the office for almost 5 years now. And I haven’t read the entire thing. Something about hominy and tripe. The Chef used to always eat menudo, I only remember the name because of the music group, and I refused to try it. Blech! But now, I’m forced to branch out.
In the end, my decision was based purely on a small tribute. To my husband. His love for food has been so strong, that it seeped over into my heart. We share a passion now, and for someone who works so hard, I wanted to show that I respect that. As well as his heritage. *tear*
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| Tripe stock |
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| tripe after boiling for 2 hours |
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| Smells like s’more |
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| End Result |
Pork Loin dry rub:
1.5 lbs pork loin
2 tsp chile powder
2 tsp gorund cumin
2 tsp ground coriander
1 cup brown sugar
Soup
1 lb hominy (canned)
2 tbsp chile paste
2 tbsp chile powder
4 tbsp minced garlic
2 cups diced white onion
2 tbsp Mexican Oregano
1 cup lime juice
4 tsp cumin
4 tsp coriander
2 tsp salt
2 tsp black pepper
1 gallon tripe stock (you can use chicken stock, or try an find tripe stock. I made my own tripe stock and cut of the remaining tripe and threw it in the soup)
Garnish
2 radishes, 2 limes
2 tbsp chopped cilantro
Boil hominy for one hour (or buy it canned and already cooked, rinse and drain).
Combine the dry rub ingredients and rub on the pork tenderloin. Heat a grill to high heat and grill until medium-well. Let cool, and dice.
Saute the onion in olive oil, then add garlic. Add the oregano, chile powder, cumin, coriander, lime juice, chile paste and tripe stock (recipe below for tripe stock). If you are using the tripe, here is where you would dice it and add it. Simmer for an hour and half. Add pork and hominy and simmer for another 30 minutes. Add salt and pepper to taste.
Tripe Stock:
*Can also be used for chicken or any other stock, just replace the tripe with chicken bones*
2 lbs tripe
1 large onion, quartered
4 carrots, peeled and chopped into large pieces
4 ribs celery, cut in half
10 sprigs fresh thyme
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
Put everything in a large stockpot. Bring to a boil and reduce heat and let simmer uncovered for 4 hours. Every 30 minutes, skim any scum (fat) off of the top. Strain the stock through a fine mesh strainer into another stockpot. Cool immediately if you aren’t using it right away. Stock will go bad if left at room temperature.
Reserve the tripe for remaining steps in recipe.
18 Comments
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Tripe is a very popular ingredient in Bulgaria. My husbands favorite soup is made with tripe, which I am slightly (really) grossed out by. You dish looks inspired. Best of luck with round 2 of PFB!
I am also making a tripe dish for round two. Yours looks great! Good Luck!
The Mother of all Pozole, looks delicious only wish I was their to taste it!
Love, MOM (in-law)
Congratulations on advancing to the next round of #PFB2010. Hopefully we can both advance further!
Great job with the second challenge! I've never had tripe but my mama used to eat it as a kid all the time. And the pork looks sooo good! YUM!
Good luck and congrats on making it through to the second round!
Looks delish!!! Tripe – ugh… but you made it look so appetizing. Thanks for sharing, stepping out of your box and you've got my vote!
I LOVE menudo. What a lovely tribute to your husband and family.
I've made a tripe dish before, but it didn't look half as appetizing as yours! Well done, and for the record, cooking tripe is still out of my comfort zone… urrrgh! For your daring, I will give you my vote.
Tee hee, I love the way you write…you are really engaging and humorous.
I've heard of posole, but never tried, which is a shame since I live in LA. I have tried tripe though, and LOVE it. The texture is fun to chew!
A fun read and a good job going outside your comfort zone. Good luck!
Great job! Very authintic sounding, I love cooking Mexican food. My fav is Pasole Verde.
Good luck on PFB!
Your pozole looks awesome! If you ever just want to whip an amazing slow-cooker pozole verde recipe (using grocery store ingredients), check out http://healthnutfoodie.blogspot.com. The taste is authentic, the method is not. (Found you through MBC.)
Great post. You have my vote.
Kelly
Sounding My Barbaric Gulp!
P.S. I made pho.
http://www.barbaricgulp.com/2010/09/project-food-blog-classics-challenge-2.html
Great post and you did the dish well. Made me wish I had made it but it wouldn't have been out of my culture or comfort zone. Voted for you. Best of luck.
tripe! an interesting ingredient. Voted.
(See my entry here: http://www.foodbuzz.com/project_food_blog/challenges/2/view/869)
I had this soup for the first time last month when I was down in San Antonio. I've been meaning to try making it. Thanks for providing a recipe.
Thanks for getting my mind around what to make with the hominy in my pantry. I have pork in the freezer and all sorts of goodies to cook it all in. You have my vote for originality!
Check out my post: http://www.foodiesarefun.com/2010/09/26/199/
Good Luck!
I loved reading your intro post, now that I've seen your cooking I'm even more impressed. Pork tenderloin is one of my favorite cuts, I may have to try this sometime. Voting for you, good luck this week!
Lick My Spoon