February Racing in Phoenix

It's Baaack! The spring night race in Phoenix. No, wait, it isn't really spring and the race is not at night. What the @#$%!! For some crazy reason, they took away our night race and moved our first race to February from April. Who's crazy idea was that?? Did we get a chance to voice our opinion on that one?? I don't think so, because I feel it wouldn't have happened if we had. I keep trying to tell myself to just be happy that we still have 2 races per year here and that we didn't lose one altogether. OK OK OK!! The good news is that since this is a Sunday day race, I got to take Monday (the day after) off work. I'll take an excuse for an extra vacation day any day of the year and twice on Sunday. Let me jump off my soapbox now and get to the meat and potatoes of it (or should I say meat and hominy of it....stay tuned to the end of the blog). I have a dear dear friend named Doc whom I met when I helped the ATA (American Tailgaters Assoc) at the Superbowl that was held here in Phoenix a few years ago. He recently secured himself a radio show on Sirius radio and last week I got to be a guest on that show. How fun. I have not done a radio or TV show in a couple of years now and I thoroughly enjoyed it. On that show he asked me to post my recipe for my famous Posole. This is a great hangover breakfast food, and ironically I used to make it for Sunday's breakfast after the Saturday night race. I guess now I will just make it for Monday morning instead. It is a great one to make up a day or two ahead and just reheat 'the morning after' .....Enjoy!!

POSOLE

2 pounds of pork roast
3 T corn oil
1 med onion, diced
1 tsp minced garlic
4 (14.5 oz) cans of hominy, drained
1 tsp ground Mexican Oregano
1 tsp ground cumin
1/4 C New Mexico Chile Powder (I use mild)
48 oz chicken broth
1 (28 oz) can crushed tomatoes
2 (4 oz) cans diced green chilis

Cut pork into bite size pieces. In a large fry pan, heat 2 of the tablespoons of oil over medium heat. Add pork and cook, stirring frequently, until all sides are brown. Put pork in a large dutch oven or crock pot. Turn heat down and let pan cool for a minute. Add the last tablespoon of the oil and saute the onion until soft. Add the garlic and saute a couple of minutes more. Add the onion and garlic to the pan/crock with the pork. Add the rest of the ingredients as well. If using a dutch oven, simmer for at least an hour. If using a crock pot, let cook on low all day or overnight. Garnish with cheese, sour cream, cilantro, and tortillas.

That's all for now....... See ya next week!!!!