Name: Pozole - Kfar
Ingredients: 1 sm 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 tb Parsley; fresh, chopped; 1 tb Good chile powder; to taste; 1 tb Sweet Hungarian paprika; 1 tb Chipotles en adobo; to taste; 1 ts Fresh ground black pepper; 1/2 ts White pepper; 1/2 ts Salt; to taste; 1/2 ts Mexican oregano; dried; 1/2 ts Rosemary; dried; 1/2 ts Thyme; dried; 1 ts Cumin; powdered, =or; 1/2 ts Cumin; whole, toasted, crush; 1 tb Worcestershire sauce; x Chiles; as needed; 1 lg Can white hominy; minimum 16 oz, double is better; x Tortillas, corn or flour; x Lettuce leaves; torn; x Monterey jack cheese; thin sliced; x Radishes; sliced; x Avocados; sliced

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Soups, Pork, Chicken, Kfar, Tested	1	Batch

INGREDIENTS

1	sm	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	tb	Parsley; fresh, chopped
1	tb	Good chile powder; to taste
1	tb	Sweet Hungarian paprika
1	tb	Chipotles en adobo; to taste
1	ts	Fresh ground black pepper
1/2	ts	White pepper
1/2	ts	Salt; to taste
1/2	ts	Mexican oregano; dried
1/2	ts	Rosemary; dried
1/2	ts	Thyme; dried
1	ts	Cumin; powdered, =or
1/2	ts	Cumin; whole, toasted, crush
1	tb	Worcestershire sauce
	x	Chiles; as needed
1	lg	Can white hominy; minimum 16 oz, double is better
	x	Tortillas, corn or flour
	x	Lettuce leaves; torn
	x	Monterey jack cheese; thin sliced
	x	Radishes; sliced
	x	Avocados; sliced

INSTRUCTIONS

SAUTE
THE SOUP
ADD TOWARDS THE END
GARNISHES
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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