No idea what’s going on here, but I made posole yesterday and M. couldn’t eat it. Couldn’t touch it. Couldn’t be in the same room as the pot. Too hot. By an order of magnitude which we have not previously encountered. But I loved it.
Which is so weird because she has always had a higher heat tolerance than I do. As recently as a week ago, we were out having Indian, and she couldn’t get enough of an appetizer that made my head melt, Raiders style. So there’s something going on there, some hemispherical hotness orientation that allows my brain to handle south of the border hotness while she does better with across the pond heat.
Pork: Used a center-cut pork loin filet, chopped into half-inch pieces. Browned in the Dutch oven so that the burnt bits would be there come deglazing time. Seasoned the meat with 1 Tbs chile powder (Savory Spices no salt medium heat)
- 1 onion, chopped.
- 4 chili peppers, finely chopped
- 3-4 bulbs garlic, finely chopped
- couple of Tbs of olive oil
- 1 Tbs cumin
- 1 Tbs Mexican oregano
- 2 cans (15 oz) of hominy
- about 3 cups chicken broth, plus 2-3 cups water once everything is in the pot
But this is what I don’t get: I started with two chilies, de-stemmed them, and scraped out the seeds before mincing. After I added them to the pot, I gave the knife a lick to test the heat. (Gross, I know, but I don’t know how to check peppers of unknown origin any other way.) And they didn’t seem very hot, so I added two more. That’s about 2 Tbs of minced Big Jim chili peppers, total, in maybe 7 cups of soup. But dang it if the final result wasn’t a metric ton hotter than that knife blade.