Subj : Top 10 Mexican Dinners 0
To : All
From : Dave Drum
Date : Sun Feb 16 2025 18:14:02
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pozole
Categories: Pork, Chilies, Vegetables, Herbs
Yield: 8 servings
4 Dried guajillo or pasilla
- chiles
4 Dried ancho chiles
2 tb Canola oil, divided
1 1/2 c Boiling water
2 lb Boneless pork, cut in 1"
- cubes
1/2 c Chopped onion
4 cl Garlic; minced
3 c Chicken broth
58 oz (2 cans) hominy; rinsed
- and drained
1 1/2 ts Dried Mexican oregano
1 ts Salt
MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Lime wedges
Sliced radishes
Diced avocado
Sliced red onion
In a Dutch oven, saute chilies in 1 tablespoon oil over
medium heat until heated through, 1-2 minutes, pressing
with a spatula (do not brown). Using a slotted spoon,
transfer chilies to a bowl; add the boiling water. Soak
until softened, about 20 minutes. Remove stems and
seeds, reserving water.
In the Dutch oven, brown pork in remaining 1 tablespoon
oil in batches, sauteing onion and garlic with the last
batch of pork. Return all pork to pan and add broth.
Bring to a boil. Reduce heat; cover and simmer until
meat is tender, about 30 minutes.
Transfer chilies and soaking liquid to a blender; cover
and process until smooth. Strain through a fine
strainer, reserving pulp and discarding skins. Add pulp
to pork mixture. Stir in hominy, oregano and salt. Cover
and simmer for 20 minutes. Serve with optional toppings
as desired.
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Makes: 8 servings (2 1/2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Rutabagas appeal only in the midst of war, pestilence and famine.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
