Posole : COLLECTION

From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
Date: 28 Oct 1993 14:56:57 GMT
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.
 
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---------- 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.                                                 
 
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---------- 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.                               
 
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---------- 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                
 
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---------- 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.                  
 

amyl

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