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COLLECTION: Posole
From: arielle@taronga.com (Stephanie da Silva)
POSOLE
======
Ingredients:
-
1
2
1
3
3
6
-----------
lb
cups
/2 cup
pork neck bones
chicken broth
chopped onion
-4 cloves garlic
lb pork shoulder butt, cut in 1-inch cubes
oz
dried California chiles (about 12 pods)
OR 6 tbsp chili powder
2
cups
white hominy
salt & pepper
Instructions:
-------------
1. Cook bones in chicken broth with onion and garlic for about 2 hours.
Cut meat from bones and return meat to kettle. Add pork cubes and cook
for 45 minutes.
2. Remove seeds and veins from dried chiles. Soak chiles in boiling
water for about 20 minutes. Drain and puree in blender or rub through a
sieve.
3. At end of 45 minutes, test to see if pork is done; continue cooking
if pork cubes are not tender.
4
. Add pureed chiles and hominy. Season to taste with salt and pepper.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%
From: arielle@taronga.com (Stephanie da Silva)
POZOLE
======
Ingredients:
-
1
1
-----------
chicken, 3-4 lbs, cut into serving pieces
pork loin, cut into 2 in. cubes
lb
Chicken stock to cover
2
2
cans
-3
hominy (or about 3 cups fresh)
pequ!n peppers (see above)
or 1 tsp red pepper flakes
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-posole-coll.html (2 of 3) [12/17/1999 12:04:57 PM]
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