The one bummer to North Australia: Mexican food. However, that gives us a huge plus: we can cook proper Mexican now! Finding the ingredients aren't too hard, if you know where to go (
Pennisi)...and the rest is easy and damn worth it! :)
Serves 6-8.
Ingredients
- 750 grams pork shoulder, cubed
- Canola oil
- 1 large onion, diced
- 3-4 cloves garlic, diced
- 1-2 whole chiles, roasted (Jalapeno is great, so is Ancho or Anaheim - whatever you have handy)
- 2 cans (500g) hominy, drained
- 1 dried guajillo chile (if you can find it)
- 2-3 tsp smoked paprika
- 2 tsp Mexican oregano (Italian will do if you can't find it)
- 1 tsp fresh ground cloves
- 1-2 tsp ground cumin
- 1 (large) bunch of cilantro, stemmed and chopped
- Salt
- Pepper
- Radishes, thinly sliced
- Red cabbage, thinly sliced
- Carrot, shaved
- Avocado, sliced
- Tortilla strips
- Hot sauces
- 2 scallions, finely sliced
- 4 tomatoes, diced
- 1 large onion, diced
- Fresh limes
Directions
- Begin by browning the cubed pork shoulder over high heat with the canola oil in a large soup pot.
- Towards the end of the browning, toss in 1 of the diced onions and let them brown just a bit.
- Once the onions are nearly done, add in the garlic.
- After 60 seconds add enough water to just cover everything, bring to a boil, and then let it simmer for about 60-90 minutes.
- While this is simmering, begin the rest of the prep.
- All ingredients after the pepper are garnishes, and should be prepared now and set aside.
- Combine half of the tomato with half the onion. Add salt, pepper, some diced chili, lime juice, and 1/3 of the cilantro to finish up the pico de gallo.
- In another bowl add some avocado, the remaining tomato, most of the remaining onion, another 1/3 of the cilantro, lime juice, salt, pepper, cayenne, and mix to make guacamole.
- The remainder of the garnishes should be set aside.
- Once the pork shoulder has cooked well, remove the meat and shred it. Then add it back into the soup.
- Add in all the remaining ingredients and let it simmer for another hour at least.
- Serve in a bowl and garnish with everything you have at hand including plenty of your favorite hot sauce.
- Bon ap!
|
All the goodies: guacamole, pico de gallo, and posole garnishes! |
|
Shredding the pork. |
|
Simmering posole. |
|
Guacamole. |
|
Hot sauces: check. |
|
Adding the garnishes... |
|
Adding more garnishes... |
|
Topping up with some fresh avo! |
|
The BF, making things look good ;) |
2 comments:
You are my hero for finding these ingrediants in Brisbane! I've just moved from Phoenix Arizona and have had no luck prior.
cheers.
You're very welcome! Hope you enjoy Brisbane :) I can't wait to get back there...such a great city.
Post a Comment