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.
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