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Posole : COLLECTION
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
http://www.cs.cmu.edu/~mjw/recipes/soup/posole-coll.html (4 of 4) [12/17/1999 12:04:28 PM]
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