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Ingredients
- 5 lb Pork meat(combination, tende
- Â Â Butt and neck bones.
- 2 Tbsp. Salt
- Â Â Salsa picante
- Â Â Onion-chopped
- Â Â Lettuce, shredded
- Â Â Lime wedges
- Â Â Radish, sliced
- Â Â Oregano
- Â Â Tortilla, toasted
- Â Â Garlic cloves, chopped
- 4 x Red chiles, dry
- Â Â Green pozole(pozole verde)
- 1 x Chicken, small, cut in half
- 1 lb Tomatillos, fresh
- 1/3 c. Oil
- 4 x Chiles, green
- 1 lrg Onion
- 2 x Epazote sprigs
- 2 x Hoja santa sprigs
- 1Â 1/2 c. Pumpkin seeds, hulled, toast
Directions
- 2 Days ahead:Put 1 lb. whole white corn kernels (hominy) to soak in a pot, covered with water, overnight. NEXT DAY: Change water and bring to a boil.Place one heaping tsp. unslaked lime in one c. cool water and add in it to the corn through a strainer.Boil the corn 12 min. Cover, and let stand 1/2 hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go.Rinse again.Keep refrigerated. On day of preparation: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour.
- At same time, place the hominy in fresh, cool water about 14 c.-and bring to a brisk boil for about one hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pcs.Add in the pcs of pork to the hominy(corn).Add in 2 Tbsp. salt and alow to cook, uncovered about 4 hrs on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed. ACCOMPANIMENTS: Salsa picante, finely minced onion, shredded lettuce or possibly cabbage, lime wedges sliced radish, oregano, toasted tortilla To change to RED POZOLE: Add in to the pozole, at the same time you add in the meat, the following: 6 crushed garlic cloves; 4 dry red chiles(of the large variety), such as ancho or possibly guajillo-although any type will do.
- The chiles should first be slightly charred and then soaked in 1 c. warm water.Then remove stems and seeds and puree in blender with the water.
- Continue cooking as before.
- For POZOLE VERDE(green pozole) After Pozole has been cooking for 2 hrs add in:1 small chicken, cut in half; 1 lb. fresh tomatillos, husked, washed blended, and briefly fried in 1/3 c. veg shortening;4 small green chiles;one large minced onion;2 sprigs each epazote and hoja santa;1 1/2 c. hulled untoasted pumpkinseeds(that you should toast yourself until they begin to pop; Notes: Basic instructions are for white pozole. Add in ingredients shown if you wish to make red or possibly green pozole. MELANIE MIGUEL
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