Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I'm looking for a mexican dish featuring pork and hominy.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'm looking for a mexican dish featuring pork and hominy.?),it will help you,my kids.
At a pot luck dinner recently, someone brought a dish made with pork and hominy and it had a red broth. I'm not sure what else was in it. It was a soupy consistancy and was delicious! Any idea what it was and where i can find the recipe?
Answer:
pozole is what it is called 1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3-5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilies (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (optional or garnish)
This recipe requires a simple prep.
Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
I boil my ancho chilies in a separate small pot for the garnish part(read below).
Now you are ready to cook.
Place the meat in a large saucepan and just cover with lightly salted water.
Add the onion, 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both.
Saute the chopped onion and garlic in oil until translucent.
Add the remaining spices, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Degrease the stew, taste for salt, and serve in soup bowls.
This is a delicious recipe and well worth the effort to make.
Garnishes that are always served with are:.
lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
Shredded cabbage(not red).
fresh/ packaged fried corn tortillas.
When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
Try these:
http://southernfood.about.com/od/crockpo...
http://allrecipes.com/recipe/pork-and-ho...
http://southernfood.about.com/od/gritsre...
si, mi pinche amigo, pozole
posole (poe-sole-ay)
http://web.foodnetwork.com/food/web/sear...
for a list of FoodTV recipes.
It's great for hangovers and you don't have the tripe of manudo.
3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedges (garnish)
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
I serve this with large corn chips and cold melon.
Pasole
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I'm looking for a mexican dish featuring pork and hominy.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'm looking for a mexican dish featuring pork and hominy.?),it will help you,my kids.
At a pot luck dinner recently, someone brought a dish made with pork and hominy and it had a red broth. I'm not sure what else was in it. It was a soupy consistancy and was delicious! Any idea what it was and where i can find the recipe?
Answer:
pozole is what it is called 1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3-5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilies (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (optional or garnish)
This recipe requires a simple prep.
Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
I boil my ancho chilies in a separate small pot for the garnish part(read below).
Now you are ready to cook.
Place the meat in a large saucepan and just cover with lightly salted water.
Add the onion, 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both.
Saute the chopped onion and garlic in oil until translucent.
Add the remaining spices, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Degrease the stew, taste for salt, and serve in soup bowls.
This is a delicious recipe and well worth the effort to make.
Garnishes that are always served with are:.
lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
Shredded cabbage(not red).
fresh/ packaged fried corn tortillas.
When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
Try these:
http://southernfood.about.com/od/crockpo...
http://allrecipes.com/recipe/pork-and-ho...
http://southernfood.about.com/od/gritsre...
si, mi pinche amigo, pozole
posole (poe-sole-ay)
http://web.foodnetwork.com/food/web/sear...
for a list of FoodTV recipes.
It's great for hangovers and you don't have the tripe of manudo.
3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedges (garnish)
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
I serve this with large corn chips and cold melon.
Pasole
correctness,It's Non-profit and only for informational purposes.
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