INGREDIENTS

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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