Pozole

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AntWadadli
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2007/05/05 09:47:17 (permalink)

Pozole

Anyone have a good recipe for pozole??
#1

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    dickestep
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    RE: Pozole 2007/05/05 12:08:04 (permalink)
    quote:
    Originally posted by AntWadadli

    Anyone have a good recipe for pozole??
    Voila!

    Title: JOSE GILES'S POZOLE
    Categories: Mexican, Pork
    Yield: 8 servings

    4 lb To 5 lb fresh ham or pork
    - loin
    1 Or 2 cloves garlic, crushed
    2 tb Coarse salt
    4 qt Water
    4 14 oz cans whole hominy

    (6-8 Servings)

    In a kettle, add the pork, garlic, salt and water.
    Bring to the boil and simmer until meat is tender.

    Remove pork and shred. Cool the broth and skim
    accumulated fat.

    Put the pork in a large, flat baking dish and add
    approximately a soup ladle of broth to keep the pork
    moist. Cover with aluminum foil.

    Bring remaining broth to boil again and add the
    hominy, discarding half the liquid in the cans. (This
    step may be reserved until just before serving.)
    Simmer 20 minutes.

    Warm pork in oven before serving.

    Extra Ingredients

    4 large limes, cut into eighths 4 medium-size
    avocados, diced in 1-inch chunks 1 large spanish
    onion, diced 2 packages Fritos 2 packages fried bacon
    rind 1/4 c. crushed red chile 1/4 c. oregano

    To keep diced avocado, save the pit and place in
    serving dish with the diced avocado. This will
    prevent it from turning brown.

    Place all other ingredients in appropriate serving
    dishes. If onion and lime are prepared in advance,
    cover with foil or plastic wrap.

    Serving

    In a large soup bowl, serve a small portion of
    shredded pork and hominy with enough broth to fill
    approximately half the bowl.

    Instruct guests that they are to add ingredients
    gingerly until each finds the taste combination that
    suits his/her palate.

    Fried bacon rinds and fritos may be crushed or added
    whole. Lime is squeezed for juice.

    Free-for-all. Everyone is invited to help him/herself
    to experiment with combinations.

    Author's Note: All the quantities are approximations
    based on experience. If guests are delicate eaters,
    you'll have leftover pozole, which is delicious. If
    they are heavy eaters, add more meat and ingredients.

    This is from Craig Claiborne's Favorites from the New
    York Times...
    #2
    iqdiva
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    RE: Pozole 2007/05/05 12:22:48 (permalink)
    That sounds so good...I'm a fan of canned hominy scrambled with eggs and onions too.
    #3
    dickestep
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    RE: Pozole 2007/05/05 12:37:17 (permalink)
    quote:
    Originally posted by iqdiva

    That sounds so good...I'm a fan of canned hominy scrambled with eggs and onions too.
    I love the ham/hominy or corn combination. As soon as Pozole was mentioned I recalled reading this recipe many years ago. It or a very similar one was in one of Craig Claiborne's books on cooking.
    #4
    iqdiva
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    RE: Pozole 2007/05/05 13:02:09 (permalink)
    Mama also sometimes added drained canned hominy to sausage sawmill gravy...My grandmothers and great-grandmothers made their own "lye-hominy" from scratch...
    #5
    dickestep
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    RE: Pozole 2007/05/05 13:21:39 (permalink)
    quote:
    Originally posted by iqdiva

    Mama also sometimes added drained canned hominy to sausage sawmill gravy...My grandmothers and great-grandmothers made their own "lye-hominy" from scratch...
    Sausage and hominy would have to be a great combination! I think I recall Dad saying Granny made their own hominy, I'm pretty sure I recall seeing her crock sauerkraut pot, too.
    #6
    naxet76
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    RE: Pozole 2007/05/06 17:25:44 (permalink)
    Posole

    2 Tbl canola oil
    1 lb pork shoulder or butt, excess fat removed, cut into chunks
    1 medium white onion, chopped
    2 cloves garlic, minced
    1 15oz can white hominy, drained
    4 cups chicken broth
    sea salt, to taste

    Garnishes:
    limes, onion, dried mexican oregano, chile, radishes thinly sliced,
    cabbage, finely shredded

    Warm oil in heavy bottomed pot.
    Add pork, onion, garlic and fry over high heat.
    When pork is crispy, about 25 minutes, add hominy and broth.
    Simmer, seasoning to taste withsalt for about 30-40 minutes.

    To serve, ladle into bowls and serve with garnishes alongside for people to dd as they like.

    Makes four servings

    source: "Cocina de la Familia" by Marilyn Tausend and Miguel Ravago
    #7
    AntWadadli
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    RE: Pozole 2007/05/06 23:03:40 (permalink)
    Because I live in the West Indies, was not able to get canned hominy. I bought a bag of dried hominy, says it's 2cups of it. My questions is, will 2 cups of dried hominy be the same as 2 cups of canned hominy?? Probably not, so how much hydrated hominy will 2 cups of dried make?? Will my pozole look like cream of wheat??
    #8
    naxet76
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    RE: Pozole 2007/05/06 23:22:55 (permalink)
    Ant,
    According to this recipe it says:

    "Note: If you are cooking dried hominy for your posole, substitute the same amount or about 3 cups"

    It's funny you asked because I WAS going to type that additional note when I posted the recipe, but I figured, "eh, who really wants to use fresh hominey anyway?"
    well, I should've followed my instinct, huh?
    #9
    AntWadadli
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    RE: Pozole 2007/05/06 23:28:57 (permalink)
    That's right! And thanks for the info.
    #10
    Cosmos
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    RE: Pozole 2007/05/11 15:52:00 (permalink)
    I just had posole for the first time at the Mission in Syracuse. Not knowing how its supposed to taste I can tell you that it was wonderful. I will give you recipe a shot...not sure on sourcing the hominy yet, but I do have a good hispanic market in my home town that may help.
    #11
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