Posole Party

1 lb of Pork (Chucky 1.5” Cubes)
1 lb of Chicken (Chucky Cubes)
1/4 cup oil
1 red onion (chopped)
4 cans of chicken broth
1 28 oz can Hominy (drained)
1 28 oz can Pinto beans (undrained)
1 28 oz can Diced Tomatoes (undrained)
2 Tbsp Deep Roasted Garlic
2 Tbsp Chipotle Creole
1 Tbsp Coffee Chili
1 Tbsp Chili Ginger
1 Tbsp Wasabi Habanero
2 tsp ground cumin
5 limes (juiced)

Radish slices, chopped Cilantro, chopped white onion, shredded green/red cabbage, jalapeños, pickled carrots, lime wedges & chopped avocado . (It’s a party!)


  • Combine all 5 seasonings and rub evenly onto pork and chicken.
  • Heat oil in a large skillet over medium high heat.
  • When hot, brown the meat on all sides.
  • Line a sheet pan with foil and put the meat in there.
  • Seal the pan & bake the meat at 275 degree oven for 2 hours.
  • In a large heavy pot, add chicken broth, onions, hominy, & pinto beans, stir and bring to a boil.
  • Next add tomatoes and baked meat into the boiling broth, reduce heat to medium.
  • Add more water or broth to keep ingredients submerged.
  • Cook for additional 30 minutes until posole is a thick soupy stew consistency.
  • Add lime juice last & stir to brighten the flavors.

Serve in individual bowls and allow guests to select their own garnishes… Play with their Food!
Warm Tortillas is the traditional accompaniment. Toasted crusty bread is ok too.

For vegetarian version: substitute meat with 1 can of black or kidney beans, substitute chicken broth with vegetable broth.

Buttery Grilled Cajun Steak

2 lbs Tri Tip Steak
1/3 cup olive oil
1/2 cup soy sauce
1/4 cup bourbon whisky
2 Tbsp grainy mustard
2 Tbsp Cajun BBQ
2 Tbsp Chipotle Creole
1 Tbsp Deep Roasted Garlic
2 Tbsp butter sliced


  • Mix all seasoning ingredients except butter In a bowl. Reserve 1/3 of this liquid for glazing later.
  • Now put Tri Tip in this liquid and marinade for 4 hours in the fridge (covered).
  • When ready to cook, bring out meat from fridge.
  • Preheat grill to high temperature (400 degree)
  • Grill Tri Tip until charred (approx 10 min.), then flip it over, lower temp to medium high & grill for 8 more min.
  • Remove meat from grill & let it rest on cutting board (approx 10 min.), then slice 1/2” thick pieces against grain.
  • Now make the glaze with the reserved liquid in a sauce pan over medium high heat.
  • Turn heat down to medium when mixture has thickened, stir in one slice of butter at a time.
  • Remove glace from heat & spoon it over steak.
  • Garnish with chopped parsley.

Grilled asparagus or okras pair well with this dish.