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Posole : COLLECTION
Posole : COLLECTION
From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
Dat e: 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
1
2
1
2
2
4
Pork shanks or pigs feet
tb Salt
c Posole
ts Oregano
Cloves garlic, mashed
tb Chopped onion
Red chili pods,remove seeds
Place meat and pork rinds and pork shanks in a large kettle and add about
quarts of water or enough to cover meat. Add approximately 1 tablespoon
5
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
http://www.cs.cmu.edu/~mjw/recipes/soup/posole-coll.html (1 of 4) [12/17/1999 12:04:28 PM]
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