Mock Posole

The only reason I call this posole at all is because the original recipe I was using was for posole. I ended up substituting so many ingredients, though, that it was a different animal altogether (good, though).

Substitution number one. When I originally wanted to make the recipe I couldn't find Anaheim chiles, so later, when I was ordering from Fresh Direct I checked to see if they had what I needed. Problem is, I didn't remember correctly what I had been looking for and ordered six poblanos. I broiled them until they were black, then put them in a bowl in the fridge, covered with plastic wrap, until I was ready to use them (in the meantime I "borrowed" about half of a small one to chop up and put in an quesadilla I made for my dinner; just plain jack cheese and roasted poblano, but it was really good; I get a good char on my quesadillas just in the pan).

Substitution number two. Food Emporium (which is the grocery closest to my office; I've lost my stamina for running all over the city looking for ingredients in the heat and humidity with my growing belly) doesn't carry pork shoulder, just lean pork loin. I found some really meaty pork ribs, though, that did the trick quite well.

Substitution number three. This was the most detrimental one, the one that makes this really, really NOT posole. Couldn't find hominy at FE, and Todd didn't feel like running around looking for some (I don't blame him), so I put a can of garbanzos in at the end. It was OK, but hominy would have been 100 times better.

Brought 4 cups water to a boil then added the pork ribs and cooked for 10 minutes. Then added the chiles, which I had seeded, peeled and chopped, a chopped onion, three minced garlic cloves, a teaspoon each cumin and oregano and a tablespoon ancho chile powder. Simmered that for 2 hours, then removed the pork (it was falling apart by this point), shredded it and removed the bones, then put the pork back in. Added a big can of drained garbanzos and heated through. I served it with lime wedges, toasted tortilla strips and pickled minced red onion (just minced a red onion and added salt, oregano and white vinegar to cover).

It made tons, with good, spicy, deep flavor that contrasted well with the pickled onion and lime. I'd make this again, definitely, but next time with the all-important hominy.