Pozole
ceb
Anybody have a good recipe for pozole blanco? I've got pozole rojo
down pat, but the blanco always seems watery. Jen.
Terry Pogue
>
> Anybody have a good recipe for pozole blanco? I've got pozole rojo
> down pat, but the blanco always seems watery. Jen.
Would you mind sending me your recipe for pozole rojo? Sure would love
it.
--
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Anita Barela
ceb <jcebado@netcom.c> writes:
>Anybody have a good recipe for pozole blanco? I've got pozole rojo
>down pat, but the blanco always seems watery. Jen.
because it tends to be too watery for my tastes otherwise. I can
count on it being an all day affair to make, I let it simmer about
5-7 hours. is that what you mean?
anyway, the recipe.
2 cups posole
6 cups water
1 lb pork
4 dried chile pods, if you are going to have red chile
2 teaspoons salt
2 cloves garlic, I put 4 or more
2 teaspoons oregano
cook posole until kernels burst, about 2 hours. add pork and chile
and garlic. Cook uncoverd until meat and posole are tender,
about 3 hours...or more depending on how thick you want the soup.
when nearly done, add salt and garlic.
we serve in bowls with lemon or lime squeezed on top with extra
oregano and onion to top it.
CKochsimmo
Anita Barela <ani...@delphi.com> wrote:
We also top it with a shredded cabbage, cilantro, onion mixture, along
with the lemon or lime. M_M_M_M talk about comfort foods.
CKochsimmo
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
We will be known by the tracks we leave behind
"Dakota Proverb"
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
jo ann
What is pozole?
David Wright
psta...@primenet.com (CKochsimmo) wrote:
>Anita Barela <ani...@delphi.com> wrote:
When I lived in New Mexico and learned about dry posole, I began
cooking it with beans, half and half. Made sense to me because dried
beans and dry posole take about the same amount of time to cook and
together they make complete protein. I know this is a long way from
the norm (never heard of anyone else doing this) but I like it and
maybe you will too. Hey -- traditions have to start somewhere!
David
Culinary Curmudgeon
Here in the South we call pozole "hominy"...According to Rick and Deann
Bayless in Authentic Mexican (1987) pozole (or posole) is "half-cooked
hominy". It is made from dried, white field corn, boiled in slaked lime,
washed and then "deflowered" by picking out the germ so that the kernel
will bloat as it cooks.
jo ann <daff...@innercite.com> wrote in article
<daffodil-240...@news.innercite.com>...
> What is pozole?
>
David Wright
daff...@innercite.com (jo ann) wrote:
>What is pozole?
Oh, yeah. Good question. It's corn soaked in lye which becomes hominy,
if you're a Southerner. In the Southwest it's available in cans as
"hominy," or frozen or dried as "posole." I see the spelling "pozole"
usually in Mexican recipes and "posole" in recipes from New Mexico.
David
David Wright
dtwr...@texas.net (David Wright) wrote:
>daff...@innercite.com (jo ann) wrote:
>>What is pozole?
>David
And, as a follow-up, I can smell some cooking on my stove right now.
This thread made me hungry enough to use some of the "care package" we
brought back from NM last March.
David
Who's she?
In article <5296m7$8...@news2.texas.net>,
David Wright <dtwr...@texas.net> wrote:
>dtwr...@texas.net (David Wright) wrote:
>>daff...@innercite.com (jo ann) wrote:
>>>What is pozole?
>>Oh, yeah. Good question. It's corn soaked in lye which becomes hominy,
>>if you're a Southerner. In the Southwest it's available in cans as
>>"hominy," or frozen or dried as "posole." I see the spelling "pozole"
>>usually in Mexican recipes and "posole" in recipes from New Mexico.
>This thread made me hungry enough to use some of the "care package" we
>brought back from NM last March.
Just to make things more confusing--there are some dishes called posole,
usually the dish posole is a chicken and green chile stew with hominy (posole)
in it. Or at least that's what a good friend from New Mexico told me.
Having made posole from dried posole, and using canned hominy I can
say that I really haven't noticed any difference in flavor. However
the canned hominy is a lot easier to find.
I made a hominy stew thing last night. It's one of our favorite dinners.
I must admit I'm very glad I've convinced my husband that hominy is a good
thing in stews since I really like it. Now if I could just convince him
grits are good. ;-)
Johanna's Green Chili pork stew (enough for two)
1/2lb boneless pork cut into cubes or strips
some onion chopped up
some garlic (2-8 cloves) chopped
3-4 mushrooms chopped
2 mild green chiles chopped (I used Pasilla's from my pepper plants which are
currently living in my dining room, the trick is going to be if I can
keep them alive all winter) or use 1 small can chopped mild green chiles
1 can white hominy drained
1 bottle of good beer
cumin generous pinch
oregano small pinch
1-2 green tomatoes (or tomatillos or don't use them) chopped or you can use
some mild salsa verde.
Saute the pork in a little oil, then add the onion, garlic and mushrooms.
(or maybe I did it the other way around, it doesn't really matter.) Cook until
onions have wilted and everything's a little browned. Add everything else, use
just enough beer to cover everything, this is a very thick stew almost
ingredients in sauce. Add a little salt. Simmer for 15-20 minutes minimum,
longer will get it better. Add juice of one lime (don't bother if it's not
a fresh lime).
Serve in bowls with a spoon, alongside have avocado, cilantro, sharp white
cheese crumbled (I used parmesan since it's what I had, but queso fresco
or feta would be better) and warm corn tortillas.
To warm the tortillas, use a caste iron skillet over medium heat. Heat on
each side for about 45 seconds. Wrap in a towel to keep warm. This gives
much better results than wrapping them in foil in the oven, or heating
them in the microwave.
Johanna
P.s. I often can't keep up with this newsgroup since I read it in few minute
spurts at work instead of taking a coffee break, so if you post something and
you want me to see it, copy me on e-mail.
--
--------------------------------------------------------------
tur...@reed.edu Johanna C. Colgrove
Computer User Services Reed College
James Harvey
In article <01bbaa3c$a585f540$4a48...@Mimir.datasync.com>, "Culinary Curmudgeon" <unk...@datasync.com> writes:
> Here in the South we call pozole "hominy"...According to Rick and Deann
> Bayless in Authentic Mexican (1987) pozole (or posole) is "half-cooked
> hominy". It is made from dried, white field corn, boiled in slaked lime,
> washed and then "deflowered" by picking out the germ so that the kernel
> will bloat as it cooks.
Pozole is also the name of a native Mexican dish, a soup/stew made with
hominy. Maybe that's how it came to refer to hominy in the U.S. South
and Southwest. Here is a recipe from Lori Matiella-Murray's "Waking the
Dead with Tia Gloria's Chicken Pozole" web page at
http://www.mercado.com/comida/lori/pozole.htm
Pozole
Ingredients:
1 whole chicken
1 cup nixtamal (hominy)
1/2 cup dry pinto beans
New Mexico red chile, powder form
bay leaves
oregano
garlic
onion
Garnish:
cilantro
green cabbage
green onions
limes
Preparation:
Cook 1/2 cup of dried beans in water, oregano, garlic, and onion. When
there is about a half an hour of cooking time left, add the hominy.
Set aside the beans and hominy after they are done.
At the same time you are cooking the beans and hominy, cook the chicken.
Remove all the skin from one whole chicken. Cook the chicken in plenty
of water, seasoned with salt, pepper, garlic, oregano, bay leaf, etc.
After the chicken is done, de-bone it, cut it into chunks, and return it
to the chicken broth. The broth can be de-fatted prior to this step if
you desire. To de-fat the broth, store it (and the cooked chicken)
overnight in the refrigerator> In the morning, skim the congealed excess
fat off the top. There should be little need to do this if the chicken
was cooked without the skin.
Add the beans and hominy to the chicken and broth. Depending on how hot
you like your dishes, add 1/8 to 1/4 cup powdered New Mexico chile.
If you prefer it, at this point you can remove the pieces of onion and
garlic from the broth. Correct the seasoning. Simmer for 10 minutes on
low heat to allow the flavors to marry.
Serve with a garnish of finely chopped cilantro, green onion and shredded
cabbage. Squirt a little lime juice on top. Serve salsa and flour tortillas
on the side.
My notes on the recipe:
The recipe author included this note about obtaining nixtamal (hominy):
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.
I haven't seen dried hominy around here so I just use canned. I use more
(1 can, almost two cups) since I think the 1 cup quantity specified in the
recipe assumes that you are using the dried stuff.
The dish appears to be traditionally made with pork. The recipe author
uses chicken for health reasons. See
http://mexico.udg.mx/Ingles/Cocina/Sopas/pozole.html
and, if your Spanish is up to speed,
http://mexico.udg.mx/Cocina/Sopas/Pozole1.html
The last page has links to four regional recipes for pozole.
Cook the beans in enough water to cover. The important things is to not
let them cook dry and burn. This step can be done in a crockpot. Truss
the chicken, with some of the seasoning and herbs inside, and don't go
overboard on the water (remember it is all going into the pozole and you
don't want it to end up too watery). You do want it covered though, or
nearly so.
If you are really really really in a hurry you could probably use a small
(14 oz.) can of beans, saute some cut-up chicken pieces and use canned stock,
but of course it won't be the same thing.
--
James Harvey har...@iupui.edu Disclaimer: My opinions; I don't speak for IU.
Kate Connally
Who's she? wrote:
> Just to make things more confusing--there are some dishes called
> posole, usually the dish posole is a chicken and green chile stew with
> hominy (posole) in it. Or at least that's what a good friend from New
> Mexico told me.
Maybe it is in parts of NM but all the NM recipes for posole that I've
ever seen are made with pork. And the *original* posole is an ancient
Yucatan dish which was made with a pigs head and hominy. Nowadays
most people just use pork and forego the whole head. ;-)
Kate
Ted Samsel
Venison pozole is to die for....
--
Ted Samsel....tejas@infi.net "Took all the money I had in the bank,
Bought a rebuilt carburetor,
put the rest in the tank."
USED CARLOTTA.. 1995