This stuff is good for "what ails you".
It's one of our favorites.

-= Exported from BigOven =-

Mexican Pork and Hominy Stew (Pozole)

This is the only soup that you can have your salad with! This is a great
soup for a winter day or for a late weekend breakfast/lunch. The soup is
refreshing even in hot weather

Recipe By: Pete & Peggy Romfh
Serving Size: 12
Cuisine: Mexican
Main Ingredient: Pork
Categories: Low Sugar, Diabetic, Low Carb, Low Fat, Slow cook, Soup, Snacks,
Side Dish, Main Dish, Breakfast

-= Ingredients =-
1 pound pork backbone
1 pound pork meat ; - cubed
4 cloves garlic ; - crushed
1 medium onion ; - chopped
1 pound hominy ; - drained
4 medium dried chiles ; Ancho or New Mexico red
2 each chili pequin ; crushed, more to taste
1 teaspoon Salt ; - to taste
~~ -- Garnishes -- ~~
1/2 head Cabbage ; - shredded
4 medium Radishes ; - sliced thin
1/2 small Onion ; - chopped
8 small limes ; - key (Mexican) limes
2 tablespoons Mexican Oregano ; - dried
2 medium Avocados ; - diced or mashed
6 12 inch Low Carb Tortillas ; - toasted and cut in wedges

-= Instructions =-
Directions:
Add meat to about 3 quarts of water. Add garlic, onion, and hominy. Cook 2-3
hours until meat is tender. Strain off foam and fat. Add prepared chile and
salt to taste. Cook until hot.

To prepare chile, take seeds and veins out of 3 or 4 long red smooth skinned
dried chilies. Soak in hot water for 15 minutes. Remove chilies and blend
with a little of the meat stock. Strain mixture and add to pozole.

To serve:
Serve pozole in bowls like soup. Each person may add oregano, onions, radish
and cabbage or lettuce to taste and squeeze on lime juice as desired. Serve
with warmed tortillas or avocado tostadas.

Serve with:
Cabbage or lettuce, finely shredded
Radish, chopped or sliced
Onion, chopped
Mexican lime wedges
Mexican oregano
Tortillas or tostada shells spread with mashed avocado


For meat, you can use pig's head, cooked or backbone or half meat and half
bone or pork hocks. The bones are an important part of the recipe so be
sure to include some.

Note - We use pork roast or pork steak cubed. If using the head, broth needs
to be cooled so the meat can be cut up and fat, etc. removed. Proportions of
meat and hominy may be changed as desired. Hominy may be canned or dried
hominy that has been pre-cooked.

Blended chile mixture should be strained or the pozole will have little
pieces of the chile in it. If you like pozole to be more spicy, add one or
more chile pequin to taste.

Adapted from recipe by: Patricia Fabian, Torreon, Coahuila, Mexico

Each (2 cup) serving (with garnishes) contains an estimated:
Cals: 339, FatCals: 180, TotFat: 20g
SatFat: 6g, PolyFat: 3g, MonoFat: 11g
Chol: 67mg, Na: 497mg, K: 723mg
TotCarbs: 25g, Fiber: 11g, Sugars: 4g
NetCarbs: 14g, Protein: 24g


** recipe, with photo, at: http://www.bigoven.com/recipe161300 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



Enjoy !!


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

I changed the type of bones I used in the calculation to something with less
fat like a backbone.
I had used the numbers for spareribs until Peg pointed out that they have a
thick fat layer.
It changed the fat content and profile a fair amount.

Pete Romfh wrote:
> Mexican Pork and Hominy Stew (Pozole)

>
> Each (2 cup) serving (with garnishes) contains an
> estimated: Cals: 339, FatCals: 180, TotFat: 20g
> SatFat: 6g, PolyFat: 3g, MonoFat: 11g
> Chol: 67mg, Na: 497mg, K: 723mg
> TotCarbs: 25g, Fiber: 11g, Sugars: 4g
> NetCarbs: 14g, Protein: 24g
>

Corrected to use back or neck bones.
Each (2 cup) serving (with garnishes) contains an estimated:
Cals: 258, FatCals: 108, TotFat: 12g
SatFat: 3g, PolyFat: 3g, MonoFat: 6g
Chol: 47mg, Na: 486mg, K: 723mg
TotCarbs: 25g, Fiber: 11g, Sugars: 4g
NetCarbs: 14g, Protein: 22g



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

"Pete Romfh" > wrote in message
...
> Mexican Pork and Hominy Stew (Pozole)

What's hominy, please?

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky wrote:
> "Pete Romfh" > wrote in
> message ...
>> Mexican Pork and Hominy Stew (Pozole)
>
> What's hominy, please?
>
> Nicky.

Kernels of corn, either whole or ground, from which the hull and germ have
been removed by a process usually involving a caustic agent (lye). Hominy
was traditionally prepared by boiling the corn in a dilute lye solution made
from wood-ash leachings until the hulls could be easily removed by hand and
flushed away with running water.

They're about the size and appearance of chickpeas but slightly milder in
flavor. In the Souther U.S. dried hominy is frequently ground into a coarse
meal and boiled in a dish called "grits".

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

"Pete Romfh" > wrote in message
...
> Kernels of corn, either whole or ground, from which the hull and germ have
> been removed by a process usually involving a caustic agent (lye).

And you eat this stuff? : )

Sounds like maybe quinoa or barley would be a good sub?

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky wrote:
> "Pete Romfh" > wrote in message
> ...
> > Kernels of corn, either whole or ground, from which the hull and germ have
> > been removed by a process usually involving a caustic agent (lye).
>
> And you eat this stuff? : )
>
> Sounds like maybe quinoa or barley would be a good sub?
>
> Nicky.
>

Then it wouldn't be Pozole. This is the traditional Mexican recipe.

"Pete Romfh" > wrote in message
ups.com...
> Then it wouldn't be Pozole. This is the traditional Mexican recipe.

Hominy is a) a little difficult to source in Suffolk, England and b) sounds
like a fast carb. Tradition takes second place to practicalities every time,
in my book...

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky wrote:
> "Pete Romfh" > wrote in message
> ups.com...
>> Then it wouldn't be Pozole. This is the traditional
>> Mexican recipe.
>
> Hominy is a) a little difficult to source in Suffolk,
> England and b) sounds like a fast carb. Tradition takes
> second place to practicalities every time, in my book...
>
> Nicky.

It is a bit "carby" by itself with 20g/cup That's why I cut back on it in
the recipe.
I understand the shopping problem. Last time I visited UK I had to bring
most of the ingredients for a special dinner with me. We cooked up a Mexican
dinner and party for my relatives in Belfast. Complete with pitchers of
Margaritas and a Piñata. It was a grand success.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org