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Posole : COLLECTION
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.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pozole Verde (green pozole)
Categories: Poultry, Mexican
Servings: 1
Mel's Instrutions
http://www.cs.cmu.edu/~mjw/recipes/soup/posole-coll.html (2 of 4) [12/17/1999 12:04:28 PM]
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