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Posole : COLLECTION
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
2
lb Pork meat(combination, tende
Butt and neck bones.
tb Salt
Accompaniments:
Salsa picante
Onion-minced
Lettuce, shredded
Lime wedges
Radish, sliced
Oregano
Tortilla, toasted
Red pozole:
Garlic cloves, minced
Red chiles, dried
Green pozole(pozole verde)
Chicken, small, cut in half
lb Tomatillos, fresh
4
1
1
1/3 c Oil
4
1
2
2
Chiles, green
Lg Onion
Epazote sprigs
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
http://www.cs.cmu.edu/~mjw/recipes/soup/posole-coll.html (3 of 4) [12/17/1999 12:04:28 PM]
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