Name: Jalisco-Style Red Pozole
Ingredients: 32 c (8 quarts) water; 1 sm Head garlic; halved; 1 sm Onion; halved; 2 lb Pork butt; cut in large chunks; 1 lb Pork neck bones; 2 Chicken wings; Salt; 6 Guajillo chiles; 2 Puya chiles; 2 Chiles de arbol; 1/2 lb Plum tomatoes; 1/2 Onion; 1 Clove garlic; 3/4 ts Oregano; Salt; 1 cn (29-ounce) hominy; drained; Finely shredded romaine; Finely shredded cabbage; 16 Radishes; thinly sliced; 1 lg Onion; finely chopped; Ground chile piquin; Crushed oregano; 16 Toasted or fried tortillas; 8 Limes; halved

Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch		1	Servings

INGREDIENTS

32	c	(8 quarts) water
1	sm	Head garlic; halved
1	sm	Onion; halved
2	lb	Pork butt; cut in large chunks
1	lb	Pork neck bones
2		Chicken wings
		Salt
6		Guajillo chiles
2		Puya chiles
2		Chiles de arbol
1/2	lb	Plum tomatoes
1/2		Onion
1		Clove garlic
3/4	ts	Oregano
		Salt
1	cn	(29-ounce) hominy; drained
		Finely shredded romaine
		Finely shredded cabbage
16		Radishes; thinly sliced
1	lg	Onion; finely chopped
		Ground chile piquin
		Crushed oregano
16		Toasted or fried tortillas
8		Limes; halved

INSTRUCTIONS

POZOLE BROTH
CHILE
ASSEMBLY
>From the LA Times. Recipes by Patricia Quintana
The Times Test Kitchen modified Quintana's recipe slightly to make it
easier to prepare. The original version calls for pork head, leg meat with
fat, pork loin, pig's feet and bones for stock. We compromised by using
just one cut of meat, pork butt, along with neck bones, and we used canned
hominy rather than cooking dried corn. Guajillo and puya chiles are
available in Latino markets.
POZOLE: Boil water in Dutch oven. Add garlic, onion, pork meat, neck bones,
chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts,
about 2 hours. Remove from heat. Cool meats in stock, then drain and shred,
discarding chicken skin. Skim fat from stock and reserve stock.
CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and
veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic
and oregano in food processor or blender. Strain to eliminate peels. Season
lightly with salt.
ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add
reserved shredded meats and hominy and heat to serving temperature. Serve
in large individual bowls. Arrange romaine, cabbage, radishes, onion, chile
piquin, oregano, tortillas and limes in individual bowls and serve as
garnishes to add to pozole as desired. 6 to 8 servings. Each of 8 servings,
without garnishes: 246 calories; 375 mg sodium; 65 mg cholesterol; 8 grams
fat; 21 grams carbohydrates; 22 grams protein; 1.22 grams fiber.
Posted to CHILE-HEADS DIGEST V4 #147 by Judy Howle <howle@ebicom.net> on
Oct 05, 1997

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