Did someone say Salmon Posole??
Thats right! We've put our Wild spin on this traditional, Mexican dish and boy is it delicious! If you saw us at the Vines & Pines wine festival or have been to our Willbros food truck you may have tried this wonderful recipe, but regardless you should definitely try it now! This recipe is super simple and sure to please. It makes quite a bit, perfect for potlucks, family dinners, and leftovers!
1 Whole Willbros Wild Salmon Filet
108oz Can White Hominy
14oz Mild Red Chile Frozen (or Hot if you like it spicy!)
1/8 Cup White Vinegar
The juice of 1 Lime
1. Thaw Salmon Filet and Red Chile: Place filet in the refrigerator and allow to thaw for most of the day, or place in a sink of Cold water until thawed. Set Red Chile container in warm-hot water until thawed.
2. Preheat oven to 425: Place thawed filet on a baking sheet and dress with your favorite seasonings. For this recipe we usually do a touch of olive oil, salt, pepper, and garlic salt. Place Salmon in the oven and cook for about 12-15 minutes or until completely cooked through the center (should have turned a pale pink).
3. Combine ingredients: In a large soup pot add the can of Hominy, Red Chile, and 2 Red Chile containers full of water (or 28oz). Simmer on medium heat and add the Vinegar, Lime juice, and spices. Season to your own taste buds, but we use about 1-2 tbsp dried oregano, 1/2 tbsp cumin, 1/2 tbsp garlic, and 1/2 tbsp pepper. Once the Salmon is fully baked, break up into small chunks with a fork (being sure to separate the skin) and add to the pot.
4. Garnish and enjoy!: Serve warm topped with shredded cheese, chopped onion, and lots of fresh lime juice!