Pozole (stewed Hominy) Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dried Indian Hominy,
-torn into 6 pieces,
6 quart: Water,
1 small: Onion, chopped
1/2 lbs: Pork rind, cubed
2: Garlic cloves, chopped
2 lbs: Pork ribs,
1 tsp: Fresh oregano leaves, finely
2: Dried New Mexico red chile,
-chopped,
-pods, seeded,, stemmed and
1 tsp: Azafran,
Directions:
Soak the hominy overnight in 1 quart water.
The following day, drain and discard the water. Place the hominy in a
large pot filled with the remaining 5 quarts water and cook over low
to medium heat about 4 hours, until the kernels burst and are puffy
and tender.
Add more water if necessary, to cover the kernels. Add the pork rind
and ribs, red chiles, onion and garlic and cook another 1 1/2 hours,
until the meat is tender and falling off the bone. Add the oregano
and azafran and cook another 15 minutes.
Remove the meat from the ribs and discard the bones. Return the meat
to the pot. Serve hot. *************
Pozole is a simple, rustic stew common throughout the pueblos in New
Mexico and parts of Arizona. Made from dried hominy, salt pork,
spices, and dried red chiles, the stew is usually cooked in large
quantities. It is customarily eaten during pueblo feast days, when
the pueblos patron saint is celebrated, and on New Years Day, when
a hearty meal for cold weather is welcome.
The stew is traditionally served with a variety of condiments. It
tastes especially good with Red Chile Sauce, freshly roasted diced
green chiles, chile pequin and any of the Indian breads.
From "Native American Cooking," by Lois Ellen Frank
Submitted By HILDE MOTT On 10-31-94
Source from luhu.jp
The following day, drain and discard the water. Place the hominy in a
large pot filled with the remaining 5 quarts water and cook over low
to medium heat about 4 hours, until the kernels burst and are puffy
and tender.
Add more water if necessary, to cover the kernels. Add the pork rind
and ribs, red chiles, onion and garlic and cook another 1 1/2 hours,
until the meat is tender and falling off the bone. Add the oregano
and azafran and cook another 15 minutes.
Remove the meat from the ribs and discard the bones. Return the meat
to the pot. Serve hot. *************
Pozole is a simple, rustic stew common throughout the pueblos in New
Mexico and parts of Arizona. Made from dried hominy, salt pork,
spices, and dried red chiles, the stew is usually cooked in large
quantities. It is customarily eaten during pueblo feast days, when
the pueblos patron saint is celebrated, and on New Years Day, when
a hearty meal for cold weather is welcome.
The stew is traditionally served with a variety of condiments. It
tastes especially good with Red Chile Sauce, freshly roasted diced
green chiles, chile pequin and any of the Indian breads.
From "Native American Cooking," by Lois Ellen Frank
Submitted By HILDE MOTT On 10-31-94
Source from luhu.jp