Well after only a few hours I've had to concede that my wife has won hands down. Sure am glad I didn't gamble away anything important-like some of next fall's huntin' days.
It was a dumb bet on my part. I'd have been smarter to bet no one in MEXICO was eating moose posole. Don't think there are many moose south of the Rio Grande.
Anyway here's the recipe. It came out of a Southwestern cook book we picked up in Arizona so I assume it's reasonably authentic.
2 tablespoons vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 pound lean pork, cut into bite size pieces (better yet use moose, venison elk etc)
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 tablespoon chopped fresh parsley
1 teaspoon chopped cilantro
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 tablespoons red chile flakes
4 cups chicken stock or broth
4 cups water
1 large can (#10) white hominy with the juice(we used a 28 oz can.I gather that a#10 is huge)
Heat the oil in a large heavy pot and saute' the onion, garlic and meat until the meat is lightly browned. Add the pepper, salt, parsley,cilantro, oregano, cumin,red chile flakes, chicken stock and water, cover and simmer over low heat for one hour. Add the hominy with the liquid from the can and continue cooking for one more hour, stirring occasionally over low heat. Add more water if necessary.
We had it served over rice. Not for someone who is a strictly "meat and potatoes" person, but if you like things a bit on the spicy side, you'll like this.
Moose Posole recipe
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