INGREDIENTS

INSTRUCTIONS

GARNISH
From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Sat, 13 Jul 1996 21:20:46, -0500
Cook a half a cup of dry beans in water, oregano, onion and garlic. When
there is about 30 minutes cooking time left add 1 cup of nixtamal. You can
find it in the meat department, frozen food section or specialty food
section in dry form. In some parts of the Southwest, like New Mexico,
nixtamal or hominy is called posole.
Set aside beans and nixtamal after they are done.
At the same time you are cooking the beans and nixtamal, cook the chicken.
Remove all the skin from one whole chicken and cook it in a stock pot with
plenty of water. Season the chicken with salt, pepper, garlic, oregano, bay
leaf, etc.
After the chicken is done, de-bone it cut it up into chunks and return it
to the chicken broth. (If you like, you can cool the chicken broth in the
refrigerator overnight and remove the excess fat.  There will be little
need to do this because there won't be too much residual fat if you cook
the chicken without the skin.)
Add the beans and nixtamal to the chicken and broth.  Depending on how hot
you like your dishes, add 1/8 to 1/4 cup New Mexican chile. Remove the
pieces of garlic and onion from the broth, if you like. Correct the
seasoning and simmer for 10 minutes on low heat, allowing the flavors to
marry.
Top with a garnish of finely chopped cilantro, green onion and shredded
cabbage.  Squirt a little lime juice on top.
Serve with a side of salsa and flour tortillas.
**Recipe Source: Lori Matiella-Murray From her short story, "Waking The
Dead With Tia Gloria's Posole"
"Reading my mind again, Tia (Aunt) Gloria informed me that pozole had
originated in the state of Guerrero and that the first pot of pozole that
had ever cooked was made with chicken. It was later modified by using pork,
but the more aútentico was the way she made it, con pollo."**
Contributed by:  Claudia Parras  Oahu, Hawai'i
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20.1.
JEWISH-FOOD digest 255
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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