On Christmas Eve at my house, we eat this delicious posole with tamales. It’s simple to make, but you need to allow a good four hours for the pork to roast. I make a batch with cannabis-infused broth and a batch with non-infused broth so everyone can enjoy a bowl. It’s perhaps even more delicious with an egg dropped into it on Christmas morning. Feliz Navidad!
Combine 3 tablespoons olive oil, 3 cloves garlic, salt and pepper. Use your hands to spread mixture evenly over the outside of the pork shoulder.
Set pork on rack in roasting pan. Roast for 20 minutes at 425, then reduce heat to 325 degrees F and cook for 4 hours, until meat thermometer reads 185 degrees. Remove from oven and let cool to room temperature.
While pork is cooling, toast cumin seeds over medium heat for about 4 minutes, until fragrant. Add 1 tablespoon olive oil and raise heat to medium high. Add onions and 2 remaining cloves of garlic. Stir until translucent.
Add chicken broth, potatoes and hominy. While soup is heating, puree tomatillos and green chiles in a blender. Add to soup.
Simmer soup slowly until potatoes are tender.
Pull apart pork and stir into soup.
Stir in lime juice and Bragg’s liquid aminos just before serving. Garnish with crumbled queso fresco and cilantro.
Cannabis-Infused Chicken Broth
1 32-ounce carton organic chicken broth
1/4 ounce cannabis flower or trim
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
Chop cannabis very finely.
Combine broth and cannabis in crockpot and set to low.
Simmer very slowly, stirring occasionally, for 4 – 6 hours. Let cool slightly.
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour broth through to catch all solids. Repeat until broth is clear.
Let cool and transfer to a labeled jar with an airtight seal. Will keep in the refrigerator for up to 5 days or the freezer for up to 3 months.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook