I know Christmas is over and posole is supposed to be one of those “special” meals, but it’s not! It’s great for any occasion, any day of the week. Today was as good as any and with Chicken Fajita wraps, it made all the sense in the world! Especially since avocados were 2 for a $1. I love avocado in my wraps. Shoot, I love avocado on anything! How ’bout you?

Posole:

1 to 1 1/2 lbs pork shoulder or cushion, cut into 1″ squares – $2.77
1/2 large onion, diced – $.20
1 Tbsp garlic, minced – $.20
2 cans cooked yellow or white hominy (I like dried, that I precook, but frozen or canned is fine as well) – $1.38
1 lime, juiced – $.20
1- 2 tsps salt – pantry
3 Tbsps New Mexico red chili powder (I used less this time to make it kid friendly. My 8 yr old LOVES posole, but sometimes 3 tablespoons can make it too spicy for her) – pantry
1 tsp Mexican oregano – pantry
1 tsp coarse black pepper – pantry
1/2 tsp cumin powder – pantry
1 tsp canola oil or lard – pantry
2 Serrano Chili peppers, diced (optional in the posole or serve on the side with cilantro and onion)

Optional Garnishes:
Lemon or Lime wedges
Chopped Cilantro
Diced Onion
Chile Pequin (Dried Chile pepper flakes)

COST: $4.72

Cut pork into 1 to 2″ squares and place into a large pot of heated oil. Sear meat quickly, but don’t cook through. Add diced onion, cover with water (at least an inch above the pork). Add cumin, salt, red chile powder, pepper, garlic and stir. Cover and bring to a boil. Reduce to simmer and cook for 3 hours. You may need to skim off fat with a spoon, on occasion. Depends on your cut of meat. I try to trim before cooking, but leave some fat for flavor.

After 3 hours, add hominy (drain, if canned) and bring back to simmer. Cook for 45 more mins. Serve hot and garnish with diced onion, diced jalapeno or serrano, cilantro, lemon wedges, avocado or even green onions.

Chicken Fajita Wraps:

1 to 1 1/2 lbs prepared fajitas from butcher ($1.99 per lb) – $2.33
1/4 head lettuce, sliced – $.25
2 Tomatoes, sliced – $.40
4 burrito sized tortillas – $.60
2 Avocado, diced or sliced – $1.00
1 – 2 tsps salt – pantry
1 tsp pepper – pantry
1 tsp canola oil – pantry

COST: $4.58

Our local butcher has the deal of a century with prepared fajitas at $1.99 a lb. I decided to do wraps this time. Just to be different. It’s all the same though. Season with salt and pepper, fry chicken. Remove when done. Slice, fry again before preparing, just to warm chicken.

In a separate bowl, have lettuce and tomato ready for preparation. You can also have Avos sliced as well, just remember to squeeze lime or lemon on them to prevent browning. Cheese can sub for Avo if you can’t find them for a good price or ripe.

With comal or pan heated, cook/warm tortillas and begin wrap preparation. The easy way to do a wrap is by placing filling in center of tortilla, fold over and tuck, fold both sides in and roll tortilla over, tight. Cut in half, on a slight bias and serve. You can add salsa fresca, tapatio or even ranch to these wraps.

GRAND TOTAL: $9.30