Mel's Instructions

Instructions

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   (hominy) to soak in a pot, covered with water, overnight. NEXT DAY: Change water and bring to a http://www.cs.cmu.edu/~mjw/recipes/soup/posole-coll.html (1 of 4) [12/17/1999 12:04:28 PM]

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   Posole : COLLECTION boil. Place one heaping tea- spoon 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 meat (combina- tion pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At the same time, place the hominy in fresh, cold water - about 14 cups - and bring to a brisk boil for about 1 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. Add 2 Tbsp salt and allow 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. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pozole Rojo (red pozole) Categories: Mexican, Vegetables Servings: 1 Mel's Instructions Start with the basic Pazole Jalisco recipe and then follow these instructions: Add to the pozole, at the same time you add the meat, the following: 6 crushed garlic cloves; 4 dried red chiles (of the large variety, such as ancho or guajillo) First lightly char and then soak them in 1 cup hot water. Then remove stems and seeds and puree in blender with the water. Continue cooking as before. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pozole Verde (green pozole) Categories: Poultry, Mexican Servings: 1 Mel's Instrutions http://www.cs.cmu.edu/~mjw/recipes/soup/posole-coll.html (2 of 4) [12/17/1999 12:04:28 PM]

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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