Originally contributed to Prodigy by Melanie Miguel. Categories: Mexican, Soups, Main dish Servings: 12 2 lb Pork roast,cut in chunks 1/2 lb Pork rinds (skins) 2 Pork shanks or pigs feet 1 tb Salt 2 c Posole 1 ts Oregano 2 Cloves garlic, mashed 2 tb Chopped onion 4 Red chili pods,remove seeds Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pozole Jalisco Categories: Mexican, Vegetables Servings: 1 Mel's Instructions 2 DAYS AHEAD: Put 1 pound whole white corn kernels (hominy) to soak in a pot, covered with water, overnight. NEXT DAY: Change water and bring to a boil. Place one heaping tea- spoon unslaked lime in one cup cold water and add it to the corn through a strainer. Boil the corn 12 minutes. Cover, and let stand 1/2 hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go. Rinse again. Keep refrigerated. ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat (combina- tion pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At the same time, place the hominy in fresh, cold water - about 14 cups - and bring to a brisk boil for about 1 hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pieces. Add the pieces of pork to the hominy. Add 2 Tbsp salt and allow to cook, uncovered about 4 hours on a slow simmer. Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed. ACCOMPANIMENTS:Salsa picante, finely chopped onion, shredded lettuce or cabbage, lime wedges, sliced radish, oregano, toasted tortilla. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pozole Rojo (red pozole) Categories: Mexican, Vegetables Servings: 1 Mel's Instructions Start with the basic Pazole Jalisco recipe and then follow these instructions: Add to the pozole, at the same time you add the meat, the following: 6 crushed garlic cloves; 4 dried red chiles (of the large variety, such as ancho or guajillo) First lightly char and then soak them in 1 cup hot water. Then remove stems and seeds and puree in blender with the water. Continue cooking as before. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pozole Verde (green pozole) Categories: Poultry, Mexican Servings: 1 Mel's Instrutions Start with the Basic Pazole Jalisco recipe and follow these instructions: After the pozole has been cooking for 2 hours, add: 1 small chicken, halved; 1 pound fresh tomatillos, husked, washed, blended, and then briefly fried in 1/3 cup veg. shortening; 4 small green chiles; one large chopped onion; 2 sprigs each epazote and hoja santa; 1 1/2 cups hulled, untoasted pumpkin seeds (you should toast them yourself till they begin to ACCOMPANIMENTS: avocado & chicharron Melanie ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pozole Jalisco 1 Categories: Main dish Servings: 1 5 lb Pork meat(combination, tende Butt and neck bones. 2 tb Salt Accompaniments: Salsa picante Onion-minced Lettuce, shredded Lime wedges Radish, sliced Oregano Tortilla, toasted Red pozole: Garlic cloves, minced 4 Red chiles, dried Green pozole(pozole verde) 1 Chicken, small, cut in half 1 lb Tomatillos, fresh 1/3 c Oil 4 Chiles, green 1 Lg Onion 2 Epazote sprigs 2 Hoja santa sprigs 1 1/2 c Pumpkin seeds, hulled, toast 2 days ahead:Put 1 pound whole white corn kernels (hominy) to soak in a pot, covered with water, overnight. NEXT DAY: Change water and bring to a boil.Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a strainer.Boil the corn 12 minutes. Cover, and let stand 1/2 hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go.Rinse again.Keep refrigerated. On day of preparation: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pieces.Add the pieces of pork to the hominy(corn).Add 2 Tablespoons salt and alow to cook, uncovered about 4 hours on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed.
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