| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Chili, Grains, Loo, Mexican, Pork | 1 | Batch |
INGREDIENTS
| 2 | Dried New Mexico chiles | |
| crumbled | ||
| 8 | oz | Frozen posole or dry |
| posole soaked over | ||
| night in water | ||
| 1 | Onion, chopped | |
| 1 | t | Garlic powder |
| 1 | t | Oregano |
| 6 | c | Water |
| 1 | lb | Boneless pork in 1" cubes |
| 8 | Dried New Mexico chiles | |
| stemmed and seeded | ||
| 2 | c | Hot water |
| 2 | t | Garlic powder |
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 666
Calories From Fat: 144
Total Fat: 16g
Cholesterol: 299.4mg
Sodium: 314.4mg
Potassium: 2300.1mg
Carbohydrates: 20.2g
Fiber: 4.7g
Sugar: 5g
Protein: 105.5g