| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Mexican, Chili, Grains, Pork, Loo |
1 |
Batch |
INGREDIENTS
| 2 |
|
Dried New Mexico chiles, crumbled |
| 8 |
oz |
Frozen posole or dry posole soaked over night in water |
| 1 |
md |
Onion, chopped |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Oregano |
| 6 |
c |
Water |
| 1 |
lb |
Boneless pork in 1" cubes |
| 8 |
|
Dried New Mexico chiles, stemmed and seeded |
| 2 |
c |
Hot water |
| 2 |
ts |
Garlic powder |
| 1 |
md |
Onion, chopped |
| 1 |
c |
Cilantro leaves, chopped |
INSTRUCTIONS
KP> The Mexicans make a wonderful pork stew called Pozole that
contains KP> hominy, pork, chunks of chiles, onions, etc, topped
with fresh chopped KP> veggies, lime juice.
From DeWitt and Gerlach, Whole Chile Pepper Book:
Posole is one of the ... most basic methods of preparing corn.
... The name seems to be a variation of -pozo-, Spanish for
"puddle," and in Mexico the dish is spelled -pozole-.
Cook first 6 ingredients over medium heat for 3 hr or until posole is
tender. Add water as necessary. Add pork and cook 1/2 hr or until
tender. Serve in soup bowls, accompanied by soft tortillas.
Soak the 8 chiles in hot water for 15 min. Put chiles and 1 c of the
water and the garlic powder in a blender and blend until smooth.
Serve in a bowl on the side. Serve the onion and cilantro in bowls on
the side.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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