The Hidden World Around Us

One of the most interesting things about the movies The Matrix and Men in Black was the concept that there is a world out there, right under our noses, that most people are oblivious to. This concept is so true for so many things. Every day we all go about our lives with our heads down and only focus on the things we both know about and care about. Just think about when you are considering purchasing a car. Once you have one or two models in mind, then, and only then, do you start seeing them everywhere. They were always there but you were oblivious to them.

For Christmas in 2006, we brought my eldest son (then 11) a hand-held GPS unit. He was a boy scout (and his brother was then a cub scout) and loved to hike. We felt he could use it in his hiking for many years and had heard about this hobby called geocaching which utilizes a GPS. For those unfamiliar with geocaching, here is where the hidden world comes in. Individuals (anyone can do it) hide small containers, identify the GPS coordinates of the location and then publish this information. This hide is called a cache. Others learn of this hidden item and using their GPS, go out searching for it. Here’s the thing – THEY ARE EVERYWHERE!

Most parks in the United States (and I’m talking the local playground here) have at least one and maybe two. These caches come in every shape in size but to give you an idea, I’ll identify two common examples. The first is a small prescription bottle (used to be a film canister), covered with camouflage tape and hung by wire from a branch of a pine tree of a local park. Inside the container is typically a small amount of paper in a small baggie (to keep the moisture out) where those who find the cache can add the date and their name to the log. The second is a magnetic key holder (also with a paper log) attached to the inside of a metal guard rail in a local parking lot. These containers can be micro (the size of a watch battery) or macro (ammo box, large Tupperware container) or anything in between. Some are quick and easy to find while others are deep in the wilderness hidden in the crevice of a rock.

The family started looking for caches starting with Christmas morning (we found several and learned some typical hiding places) and periodically take an afternoon to go searching for more. If you want to find out how many of them are out there (and around you right now) go to and enter your address. When the list comes up, view it in a map form to really get the picture.

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You don’t need a GPS to find the flavor in this dish.

Photo Jul 21, 9 18 32 AM

That is a big hunk of pork.

Photo Jul 21, 9 38 47 AM

Apply the rub.

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Saute onions? Will do.

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Add the pork.

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I decided to use my immersion blender to make the sauce.

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When I was done.

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All in the pot.

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Posole Rojo

Prep Time: 1 hours 10 minutes | Cook Time: 4 hours 10 minutes | Makes: 6 to 8 servings | Difficulty: Easy


  • 3/4 cup dried chiles de arbol
  • 4 or 5 dried ancho chiles
  • 6 cloves garlic (2 smashed, 4 finely chopped)
  • Kosher salt
  • 2 pounds boneless pork shoulder, trimmed and cut in half
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 8 cups low-sodium chicken broth
  • 1 tablespoon dried oregano (preferably Mexican)
  • 1 bay leaf
  • 3 15-ounce cans white hominy, drained and rinsed
  • Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping


Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.

Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf.

Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.


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Categories: Low Carb, Main Dish 3, Pork2, Recipes, Spanish

Author:The Ranting Chef

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9 Comments on “The Hidden World Around Us”

  1. November 16, 2013 at 12:18 pm #

    The recipe looks great and I am sure it will be yummy, but this geocaching sound like a lot of fun, it is a bit like time capsules.


  2. November 16, 2013 at 2:57 pm #

    Oh wow, this posole sounds fantastic! I looked up the geocaches around here, and it is amazing how many there are!


  3. November 16, 2013 at 8:30 pm #

    Great idea about the geocaching. I’d love to give it a go sometime. Is this recipe Peruvian by any chance. I noticed the ancho chillies 🙂


    • November 16, 2013 at 11:43 pm #

      Hi!! Pozole is Mexican. We have basically two types: white and red. This one sure sounds hot… It also sounds very good.


  4. November 16, 2013 at 11:54 pm #

    It does sound good… I do however think it sounds too hot; it’s not supposed to be SO hot. We basically use the chie ancho in the making of pozole…. I say “we” because I am Mexican, by the way. Oh, and if you want it to be even less hot, you can open the dry chiles and (preferably wearing gloves) take out the seeds and the white veins.
    We use shredded lettuce in the garnish; cabbage is more used to accompany other things, like tacos dorados from Jalisco and tortas ahogadas… among many others.
    One more thing: you shouldn’t use cilantro in the toppings, but dried oregano.
    I hope I helped make your pozole a bit more Mexican… 🙂


  5. November 17, 2013 at 11:53 am #

    I have to admit, you come up with the most interesting recipes. I have tried a couple and love them.


  6. December 2, 2013 at 5:19 am #

    Geo caching is a lot of fun! My best friend in high school was into it so we used to go traipsing around the countryside looking.


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