Text 3338, 91 rader
Skriven 2013-08-10 05:49:54 av Dave Drum (1:261/38)
Ärende: Chile 3628
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pozole Jalisco
 Categories: Pork, Vegetables, Chilies, Herbs
      Yield: 10 Servings

      5 lb Pork
      2 tb Salt

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Salsa picante
           Onion; minced
           Lettuce; shredded
           Lime wedges
           Radish; sliced
           Oregano
           Tortilla; toasted

MMMMM------------------------POZOLE ROJO-----------------------------
      6 cl Garlic; pressed
      6 lg Red chilies; dried

MMMMM------------------------POZOLE VERDE-----------------------------
      1 sm Chicken; cut in half
      1 lb Tomatillos; fresh
    1/3 c  Oil
      4 lg Green chilies
      1 lg Onion
      2    Epazote sprigs
      2    Hoja santa sprigs
  1 1/2 c  Pumpkin seeds; hulled,
           - toasted

  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 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
  (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.

  ACCOMPANIMENTS: Salsa picante, finely chopped onion,
  shredded lettuce or cabbage, lime wedges sliced radish,
  oregano, toasted tortilla

  To change to RED POZOLE: Add to the pozole, at the same
  time you add the meat, the following: 6 crushed garlic
  cloves; 4 dried red chilies (of the large variety), such
  as ancho or guajillo-although any type will do. The
  chilies should first be slightly charred and then soaked
  in 1 cup hot water.Then remove stems and seeds and puree
  in blender with the water. Continue cooking as before.

  For POZOLE VERDE (green pozole) After Pozole has been
  cooking for 2 hours add: chicken, cut in half; fresh
  tomatillos, husked, washed blended, and briefly fried in
  1/3 cup veg shortening; 4 large green chilies; one large
  chopped onion; sprigs of epazote and hoja santa; hulled
  untoasted pumpkin seeds (which you should toast yourself
  till they begin to pop;

  Notes: Basic instructions are for white pozole. Add
  ingredients shown if you wish to make red or green pozole.

  Melanie Miguel

  Uncle Dirty Dave's Archives

MMMMM

... The more you eat the less flavour, the less you eat the more flavour.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)