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| | | From: Da Baer (Original Message) | Sent: 12/16/2004 5:35 PM |
My new Daughter-In-Law is 1/2 Mexican so my new baby Grand daughter is 1/4 Mexican. Since this is the case we will be incorporating some new traditions in our household for the Holidays. One of the traditional Mexican Holiday dishes that I realy like is this dish. It can be served either alone or as a side dish along with Tamales which are another Mexican Holiday tradition. Here is the recipe.
Ingredients for Posole
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12 dried long red chile
10 lbs. Boned pork roast cut into 1" cubes
1/2 head of garlic peeled and chopped
A large pinch of Mexican oregano
1/2 of a large onion, chopped
Large can hominy
Salt
Preparation
Break open the chiles and remove the seeds and veins. Put the chiles to cook in a medium sized pot. Cover with fresh water and gently boil until chiles are very soft. Let the mixture cool then blend the chile and the water to make a paste and strain.
Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15 to 20 minutes until the mixture is boiling nicely.
To serve, ladle the posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, oregano, chopped onion, and fresh corn tortillas.
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We will be having this along with Tamales and Mexican rice for our Christmas eve dinner while we open presents this year. Our Chrismas day dinner will be more of a traditional 'Norte Americano' |
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| | | From: Da Baer | Sent: 12/17/2004 11:50 PM |
BTW this makes a big batch but you can always save it in the frig. It always better the seconf time you heat it up. Or simply scale back the recipe. |
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| | | From: Edenh | Sent: 12/18/2004 12:05 PM |
10 lbs. of pork roast!! wow, this recipe must make a LOT! |
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| | | From: Da Baer | Sent: 12/21/2006 3:16 AM |
bumping just because it's time tio make it. Use 3 # of pork sholder instead ofn the 10..  |
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Bumping because I'm wondering about cutting 3 pounds of pork into 1-inch cubes. I own no such knife that can do so easily, and the ones I have are stupid little cheap steak knives that don't do the job they're supposed to do. Recommendations? |
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| | | From: Edenh | Sent: 3/10/2007 11:34 PM |
Invest in a good knife. Bed, Bath & Beyond carries Wusthof knives and they've had coupons recently (20% off, I think). The knife case is locked, but ask the clerk for assistance and see which one has the best heft and feel in your hand. Buy a steel at the same time. A good knife will last a lifetime. Don't buy a set--I personally think that they're a waste of money. With a chef's knife, a paring knife, and a bread knife (I use the latter to slice tomatoes, too--a bread knife isn't a necessity--I just wanted one  ), you'll be fine. I also have a Santoku-style knife. I use it mostly for chopping. |
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