Text 8669, 137 rader
Skriven 2014-01-10 21:41:00 av Dave Drum (72628.cooking)
   Kommentar till text 8653 av Ruth Haffly (1:396/45.28)
Ärende: Steve
=============
Ruth Haffly Said to Dave Drum about Steve

RH>  DD> So, hang in there. It *will* get better.

RH> Good news, he was discharged today. No transfer to the VA, no rehab
RH> therapy but still more tests. They will be done on an outpatient
RH> basis AFAIK. He even said that the food was better this time as
RH> opposed to when he was in the (same) hospital for his back surgery
RH> this past spring.  I had a beef posole for supper last night--could
RH> have used a bit more heat but not bad. I'll have to see if I can
RH> make a corn free version tho, so Steve can enjoy it.

Most posole seen in the US has hominy in it. Not that it *must* have it 
in order to be authentic - just that "most people" expect it to have 
hominy and so that's the way restaurants tend to make it. And it's 
nearly impossible to find a recipe that doesn't list hominy in the 
ingredients ... but, since I don't care for (that's putting it mildly) 
hominy (or ground hominy AKA grits) I decided to make a batch using 
chickpeas in place of the hominy. One of my co-workers, Oscar Hernandez, 
tried it and told me it was pretty good and then added, "But don't tell 
my mother I said that."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Posole Rojo
 Categories: Pork, Vegetables, Herbs, Chilies
      Yield: 12 servings

      4 oz Guajillo or ancho chilies;
           - or a combination of both
           Salt
    108 oz Can white hominy; drained,
           - rinsed *
      3 lb Bone-in pork shoulder; in 1"
           - cubes (can also use pork
           - shanks), make sure to use
           - a cut well marbled w/fat
      8 cl Garlic; 4 rough chopped, 4
           - left whole
      3    Califo0rnia bay leaves
      1 ts Ground cumin
      2 tb Dry Mexican oregano

MMMMM------------------------GARNISHES------------------------------
    1/2 sm Cabbage; thin sliced
      1 bn Cilantro; chopped
    1/2 md White onion; chopped
      2    Avocados; seeded, chopped
      4    Limes; quartered
      1 bn Red radishes; sliced thin
           A couple dozen tostada
           - shells **

  * you can substitute chickpeas if you don't care for
  hominy.

  ** Tostadas are crispy fried corn tortillas. You can make
  your own by frying stale corn tortillas (or tortillas that
  have dried out a bit in a warm oven), in hot vegetable oil
  until stiff.

  Fill a large 10-12 quart stockpot with 5 quarts of water.
  Set on heat to bring to a boil while you proceed with the
  next steps.

  Remove and discard the stems, seeds, and large veins from
  the chile pods. Heat a cast iron pan on medium high and
  lightly roast the chili pods for a couple minutes, until
  they begin to soften. Do not let them burn. While the
  chilies are heating, bring a medium pot with 3 cups of
  water to a boil. Once the chiles have softened, submerge
  them in the pot with the 3 cups of hot water, cover the
  pot and remove from heat. Let the chiles soak in the hot
  water for 15 to 20 minutes.

  Heat a tablespoon or two of olive oil (enough to coat the
  bottom of the pan) in a large sauté pan on medium high
  heat. Pat the pork pieces dry with paper towels. Sprinkle
  them generously with salt. Working in batches, taking care
  not to crowd the pan or stir the meat much, brown the meat
  on all sides. Right at the end of browning the meat, add 4
  cloves of roughly chopped garlic to the pan with the meat,
  let cook with the meat for about a minute.

  Once the meat has browned, transfer it to the large
  stockpot of boiling water. Scrape up any browned bits at
  the bottom of the pan, and any garlic, and add those to
  the pot as well. Add the rinsed hominy. Add bay leaves,
  cumin, and oregano. When you put the oregano in, smoosh
  together with your hands so that the oregano breaks up
  more as it goes in. Add a tablespoons of salt. Bring to a
  simmer, reduce the heat and cook for 15 minutes.

  Prepare the red sauce by puréeing in a blender the
  chilies, 2 1/2 cups or so of their soaking liquid, a
  teaspoon of salt, and 4 cloves of garlic. (To prevent the
  blender from creating too much pressure, it's probably
  best to start with the chiles and garlic and only a cup of
  the liquid in the blender, and then adding the rest of the
  liquid.) Strain the red sauce through a sieve, discarding
  the tough bits of the sauce.

  Add the red chile sauce to the pot with the pork and
  hominy. Add another couple teaspoons of of salt. Return to
  a simmer, lower the heat to just high enough to maintain a
  simmer, partially covered. Cook for 2-3 hours until the
  pork is completely tender. Skim away excess fat. Taste for
  seasoning and add more salt to taste (you will likely need
  more than you expect, perhaps a tablespoon or more.) The
  resulting soup should be rather brothy, as you will be
  adding a lot garnishes. Add more water if necessary.

  When getting ready to serve the pozole, you can prep the
  garnishes (slice the cabbage, chop the cilantro, etc.) To
  serve, arrange the garnishes in bowls on the table and
  serve the pozole soup into bowls. Serve with tostada
  shells (or tortilla chips if you can't find tostada shells).

  Yield: Serves 12, plus plenty for leftovers.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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