Re: [CH] Pozole Rojo
Judy Howle (howle@ebicom.net)
Sun, 26 Dec 1999 09:15:37 -0600
Here's a simpler recipe. I have made this and it's good!!!
POZOLE
(Pork Ribs and Hominy Soup)
3 lbs. county-style spare ribs
6 pieces pork neck bones
8 cups water
6 cloves garlic, finely mashed
salt and pepper
1/2 onion cut in thick slices
2 (16 oz.) cans white hominy
Place first 6 ingredients in a large soup pot and cook for 45 minutes over
medium heat, partially covered. Test for doneness after 30 minutes and
adjust heat accordingly. Best to simmer the last 15 or 20 minutes. As soon
as meat feels done but not falling off the bones, add hominy, juice and all.
Simmer for a few minutes more, and correct seasoning. Broth should be very
tasty.
Serve in large soup bowls, with dishes for bones handy. Serve 2 ribs and
one neck bone per person.
Garnishes: chopped green onions, crushed dry oregano leaves, chopped fresh
cilantro leaves, quartered fresh limes or lemons, and crushed red pepper
flakes. Serve with garlic toast or hot garlic bread.
Check out my latest article at Suite 101 for some great Holiday Spicy
Recipes!
http://www.suite101.com/welcome.cfm/hot_and_spicy_cuising
Judy Howle
Flavors of the South
http://www.ebicom.net/~howle