arm, large bowls. Ladle the pozole over the chicken. Garnish with
ith salt.
Cooks' note: Pozole can be made 3 days
hredded pork to pot. Simmer pozole until flavors have blended, about
In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
Reduce heat, cover and simmer until pork is tender, about 2 hours.
Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
Add rinsed hominy and bring to a boil.
Return shredded pork to pot,
Add enchilada ...
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
Strain mixture and add to pozole.
To serve:
Serve
This recipe requires a simple prep.
Alternate method: Cook pozole in a Dutch oven, covered
GET all ingredients needed for recipe and place in work station
nions.
To serve, ladle pozole into large soup bowls.
Mix chilled rice, eggs, and peas together.
Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
Place flour, egg and breadcrumbs into 3 separate bowls.
Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 ...
ot and reserve for the recipe build.
Season the ground
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ortions. Double or triple the recipe if you are feeding a
choice and proceed with recipe.
Depending on size of
uch as Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476.
ortar and pestle or in Mexican stone molcajete.
Add this
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
NOTE: If Mexican chocolate is unavailable, you can
Heat Mexican Meat and 2/3 of tomato juice in large saucepan. In separate pan, prepare Roni-Mac noodles per package directions. When noodles are done, drain and add to meat mixture.
Simmer 5 minutes.
Add more tomato juice if desired.
Serve with side dish of corn, hot rolls or corn bread.