Date: Mon, 16 Aug 93 09:31:19 +0200
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From: sschilli@nmsu.edu (Sandy Schilling) POSOLE ====== Ingredients: ------------ 3-5 lbs pork roast, cut into bite-sized pieces 5-6 cloves of garlic, crushed 2 onions, diced 8-10 tblsp red chili powder (more or less to taste) 5-10 tblsp dried crushed red chili pods with seeds (Be careful with this! The heat of the chili is released as the soup boils. Start with the smaller amount and increase to get a spicer soup.) 2 tsp cumin 2 large cans hominy (white corn) salt to taste water Instructions: ------------- Saute onions and garlic in a bit of oil until just brown. Add pork and cover with water. Bring to a boil. Add chili powder, crushed red chili, cumin, and salt. Simmer slowly for 1 1/2 - 2 hours. Drain hominy and add to soup. Simmer for another 30 minutes and adjust seasonings. Tastes better the second day, of course. :) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) POSOLE ====== Ingredients: ------------ 1 lb pork neck bones 2 cups chicken broth 1/2 cup chopped onion 3-4 cloves garlic 3 lb pork shoulder butt, cut in 1-inch cubes 6oz dried California chiles (about 12 pods) OR 6 tbsp chili powder 2 cups white hominy salt & pepper Instructions: ------------- 1. Cook bones in chicken broth with onion and garlic for about 2 hours. Cut meat from bones and return meat to kettle. Add pork cubes and cook for 45 minutes. 2. Remove seeds and veins from dried chiles. Soak chiles in boiling water for about 20 minutes. Drain and puree in blender or rub through a sieve. 3. At end of 45 minutes, test to see if pork is done; continue cooking if pork cubes are not tender. 4. Add pureed chiles and hominy. Season to taste with salt and pepper. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) POZOLE ====== Ingredients: ------------ 1 chicken, 3-4 lbs, cut into serving pieces 1 lb pork loin, cut into 2 in. cubes Chicken stock to cover 2 cans hominy (or about 3 cups fresh) 2-3 pequ!n peppers (see above) or 1 tsp red pepper flakes 2-3 limes, or lemons, cut in wedges 10 radishes, washed and sliced 1 small head of lettuce, shredded 1 Bermuda onion, minced 4-5 tblsp oregano salt and pepper to taste Instructions: ------------- In a large pot, place the chicken, pork, and chiles, and cover with chicken stock. Simmer for 45 minutes. If you wish at this point you may remove the chicken and remove the skin and bones, returning the meat to the pot, as it is easier to eat this way. Add the hominy and continue to cook for about 15 minutes, or until the meat is done and tender. Season to taste. Serve the soup in large bowls, making certain that each gets pork, chicken and hominy. Place the lettuce, limes, oregano, and onion in serving bowls and allow each guest to garnish their own bowl of soup. It's simply wonderful! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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