Pozole – Kfar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Chicken, Kfar, Pork, Soups, Tested | 1 | Batch |
INGREDIENTS
| 1 | Onion, sliced thin | |
| 3 | Cloves garlic, minced | |
| 3 | Country style pork ribs | |
| boneless chopped | ||
| bitesize | ||
| 2 | c | Clear broth, chicken or pork |
| 4 | c | Water |
| 1 | Carrot, diced | |
| 1 | Bell pepper, chopped | |
| 2 | Celery tops, chopped with | |
| leaves | ||
| 1 | Bay leaf | |
| 2 | T | Parsley, fresh chopped |
| 1 | T | Good chile powder, to taste |
| 1 | T | Sweet Hungarian paprika |
| 1 | T | Chipotles en adobo, to taste |
| 1 | t | Fresh ground black pepper |
| 1/2 | t | White pepper |
| 1/2 | t | Salt, to taste |
| 1/2 | t | Mexican oregano, dried |
| 1/2 | t | Rosemary, dried |
| 1/2 | t | Thyme, dried |
| 1 | t | Cumin, powdered =or |
| 1/2 | t | Cumin, whole toasted crush |
| 1 | T | Worcestershire sauce |
| Chiles, as needed | ||
| 1 | Can white hominy, minimum | |
| 16 oz double is better | ||
| Tortillas, corn or flour | ||
| Lettuce leaves, torn | ||
| Monterey jack cheese, thin | ||
| sliced | ||
| Radishes, sliced | ||
| Avocados, sliced |
INSTRUCTIONS
Pozole is a traditional Mexican soup that contains pork (and/or chicken) and hominy. The result should be as clear as possible. Brown the onions in a skillet with =no oil= over medium heat for about 15 minutes, stirring as necessary to make sure they do not burn. Add the garlic and cook for additional 2 minutes, stirring constantly. Add the soup ingredients and cook at a slow simmer for and hour or so. When almost ready to serve, add the hominy, liquid and all. Cook for an additional 15 minutes. Cut tortillas in strips 2" x 1/2" and either fry in a shallow bath of oil or nuke to get them crispy. Place the tortilla strips in a soup bowl, ladle over the pozole, and top with cheese, lettuce, radishes, avocado slices, whatever sounds good at the time. Recipe by KFar, concocted on 01/03/1999. Can be spiced up to suit your tastes. Good on a cold night. Posted to CHILE-HEADS DIGEST by "Kurt Faria" <kfaria@tgn.net> on Jan 4, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 866
Calories From Fat: 422
Total Fat: 46.8g
Cholesterol: 265.7mg
Sodium: 1650.6mg
Potassium: 1905.7mg
Carbohydrates: 35.3g
Fiber: 9.6g
Sugar: 16.4g
Protein: 73.2g