Pozole

Post
AntWadadli
Junior Burger
2007/05/05 09:47:17
Anyone have a good recipe for pozole??
dickestep
Double Cheeseburger
RE: Pozole 2007/05/05 12:08:04
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...
iqdiva
Double Chili Cheeseburger
RE: Pozole 2007/05/05 12:22:48
That sounds so good...I'm a fan of canned hominy scrambled with eggs and onions too.
dickestep
Double Cheeseburger
RE: Pozole 2007/05/05 12:37:17
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.
iqdiva
Double Chili Cheeseburger
RE: Pozole 2007/05/05 13:02:09
Mama also sometimes added drained canned hominy to sausage sawmill gravy...My grandmothers and great-grandmothers made their own "lye-hominy" from scratch...
dickestep
Double Cheeseburger
RE: Pozole 2007/05/05 13:21:39
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.
naxet76
Cheeseburger
RE: Pozole 2007/05/06 17:25:44
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
AntWadadli
Junior Burger
RE: Pozole 2007/05/06 23:03:40
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??
naxet76
Cheeseburger
RE: Pozole 2007/05/06 23:22:55
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?
AntWadadli
Junior Burger
RE: Pozole 2007/05/06 23:28:57
That's right! And thanks for the info.
Cosmos
Double Chili Cheeseburger
RE: Pozole 2007/05/11 15:52:00
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.