[CH] Song List & Pozole
Kurt Faria (kfaria@tgn.net)
Mon, 4 Jan 1999 17:48:30 +0000
OK, that's all I can stands, and I can't stands no more!
Here's my list....
Chuck Wagon & The Wheels:
The Gas Song (Lets Drop the Neutron)
Drunk and Asleep at the Bar
Red Hot Women and Ice Cold Beer
How Can I Love You If You Won't Lay Down
How Can I Get Over You When You're Under Me
Caught You With Your Pants Down
Asshole/Lasso From El Paso
Being Alone Is Better Than Going Back To You
John Prine:
Your Flag Decal Won't Get You Into Heaven Anymore
Yes I Guess They Oughta Name A Drink After You
He Was In Heaven Before He Died
Come Back To Us Barbara Lewis Hare Krishna Beauregard
Jerry Reed:
I'm Just a Redneck In A Rock and Roll Bar
Bobby Bare:
Dropkick Me, Jesus (Through The Goalposts Of Life)
Kinky Friedman:
We Reserve The Right To Refuse Service To You
Ride 'Em Jewboy
Get Your Biscuits In The Oven & Your Buns In The Bed
Waitret, Please, Waitret
Utah Phillips:
Moose Turd Pie
John Hartford:
Also Love You For Your Mind
(Hey Babe Ya Wanna) Boogie
Dancing In The Bathtub
Ontopicizer:
MM: Pozole - KFar
---------- Recipe via Meal-Master (tm) v8.06
Title: Pozole - KFar
Categories: Soups, Pork, Chicken, Kfar, Tested
Yield: 1 Batch
---------------------------SAUTE---------------------------
1 sm Onion; sliced thin
3 ea Cloves garlic; minced
-------------------------THE SOUP-------------------------
3 ea Country style pork ribs,
- boneless; chopped bitesize
2 c Clear broth, chicken or pork
4 c Water
1 ea Carrot; diced
1 ea Bell pepper; chopped
2 ea Celery tops; chopped with
- leaves
1 ea Bay leaf
2 tb Parsley; fresh, chopped
1 tb Good chile powder; to taste
1 tb Sweet Hungarian paprika
1 tb Chipotles en adobo; to taste
1 ts Fresh ground black pepper
1/2 ts White pepper
1/2 ts Salt; to taste
1/2 ts Mexican oregano; dried
1/2 ts Rosemary; dried
1/2 ts Thyme; dried
1 ts Cumin; powdered, =or=
1/2 ts Cumin; whole, toasted, crush
1 tb Worcestershire sauce
x Chiles; as needed
--------------------ADD TOWARDS THE END--------------------
1 lg Can white hominy; minimum
- 16 oz, double is better
-------------------------GARNISHES-------------------------
x Tortillas, corn or flour
x Lettuce leaves; torn
x Monterey jack cheese; thin
- sliced
x Radishes; sliced
x Avocados; sliced
Pozole is a traditional Mexican soup that contains
pork (and/or chicken) and hominy. The result should
be as clear as possible.
Brown the onions in a skillet with =no oil= over
medium heat for about 15 minutes, stirring as
necessary to make sure they do not burn. Add the
garlic and cook for additional 2 minutes, stirring
constantly.
Add the soup ingredients and cook at a slow simmer for
and hour or so.
When almost ready to serve, add the hominy, liquid and
all. Cook for an additional 15 minutes. Cut
tortillas in strips 2" x 1/2" and either fry in a
shallow bath of oil or nuke to get them crispy. Place
the tortilla strips in a soup bowl, ladle over the
pozole, and top with cheese, lettuce, radishes,
avocado slices, whatever sounds good at the time.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Recipe by KFar, concocted on 01/03/1999.
Can be spiced up to suit your tastes.
Good on a cold night.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
-----
Take care.....from Kurt (CH#1155) in Angleton, Tejas.
kfaria@tgn.net