Carnitas for dinner.

"Pork Loin Grilling Strips" cubed and marinated in chipotle and
ancho powders, Mexican oregano, orange zest, lime juice, and
allspice (with some olive oil). Baked, then fried in it's own fat.
Crispy on the outside, soft on the inside - just how it's supposed
to be.

Tortillas made with actual lard, partially home made salsa (used
Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
Best taco I've had for ... a long time.

http://i29.tinypic.com/2w66omw.jpg

Oh heck, I know I'm just going to want another one so I might as
well just make 2.

http://i30.tinypic.com/nvy540.jpg

It's cooking weekend for me. I've got a nasty sinus infection so I
might as well stay home and feed it.

-sw

"Sqwertz" > wrote in message
...
> Carnitas for dinner.
>
> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
> ancho powders, Mexican oregano, orange zest, lime juice, and
> allspice (with some olive oil). Baked, then fried in it's own fat.
> Crispy on the outside, soft on the inside - just how it's supposed
> to be.
>
> Tortillas made with actual lard, partially home made salsa (used
> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
> Best taco I've had for ... a long time.
>
> http://i29.tinypic.com/2w66omw.jpg
>
> Oh heck, I know I'm just going to want another one so I might as
> well just make 2.
>
> http://i30.tinypic.com/nvy540.jpg
>
> It's cooking weekend for me. I've got a nasty sinus infection so I
> might as well stay home and feed it.


"Feed me, Seymour...... feed me now!"

Sheesh... that looks great!

George L

On Sep 5, 11:03*pm, Sqwertz > wrote:
> Carnitas for dinner.
>
> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
> ancho powders, Mexican oregano, orange zest, lime juice, and
> allspice (with some olive oil). *Baked, then fried in it's own fat.
> Crispy on the outside, soft on the inside - just how it's supposed
> to be.
>
> Tortillas made with actual lard, partially home made salsa (used
> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
> Best taco I've had for ... a long time.
>
> http://i29.tinypic.com/2w66omw.jpg
>
> Oh heck, I know I'm just going to want another one so I might as
> well just make 2.
>
> http://i30.tinypic.com/nvy540.jpg
>
> It's cooking weekend for me. *I've got a nasty sinus infection so I
> might as well stay home and feed it.
>
> -sw

Recipe please?

Kris

In article >,
Sqwertz > wrote:

> Carnitas for dinner.
>
> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
> ancho powders, Mexican oregano, orange zest, lime juice, and
> allspice (with some olive oil). Baked, then fried in it's own fat.
> Crispy on the outside, soft on the inside - just how it's supposed
> to be.
>
> Tortillas made with actual lard, partially home made salsa (used
> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
> Best taco I've had for ... a long time.
>
> http://i29.tinypic.com/2w66omw.jpg
>
> Oh heck, I know I'm just going to want another one so I might as
> well just make 2.
>
> http://i30.tinypic.com/nvy540.jpg
>
> It's cooking weekend for me. I've got a nasty sinus infection so I
> might as well stay home and feed it.
>
> -sw

Not bad at all. :-d

Hope you feel better soon Steve!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Sqwertz wrote:
> http://i29.tinypic.com/2w66omw.jpg
>
> Oh heck, I know I'm just going to want another one so I might as
> well just make 2.
>
> http://i30.tinypic.com/nvy540.jpg
>
> It's cooking weekend for me. I've got a nasty sinus infection so I
> might as well stay home and feed it.
>
> -sw
>

Looks good. Could I have mine on corn tortillas, please? :-P Hope you
start feeling better, soon.


Becca

On Sun, 6 Sep 2009 08:47:51 -0700 (PDT), Kris wrote:

> On Sep 5, 11:03*pm, Sqwertz > wrote:
>> Carnitas for dinner.
>>
>> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
>> ancho powders, Mexican oregano, orange zest, lime juice, and
>> allspice (with some olive oil). *Baked, then fried in it's own fat.
>> Crispy on the outside, soft on the inside - just how it's supposed
>> to be.
>>
>> Tortillas made with actual lard, partially home made salsa (used
>> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
>> Best taco I've had for ... a long time.
>>
>> http://i29.tinypic.com/2w66omw.jpg
>>
>> Oh heck, I know I'm just going to want another one so I might as
>> well just make 2.
>>
>> http://i30.tinypic.com/nvy540.jpg
>>
>> It's cooking weekend for me. *I've got a nasty sinus infection so I
>> might as well stay home and feed it.
>
> Recipe please?

<snork> Here, I'll type it again:

"Pork Loin Grilling Strips" cubed and marinated in chipotle and
ancho powders, Mexican oregano, orange zest, lime juice, and
allspice (with some olive oil). *Baked, then fried in it's own fat.
Crispy on the outside, soft on the inside - just how it's supposed
to be.

Tortillas made with actual lard, partially home made salsa (used
Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.

-sw

On Sun, 06 Sep 2009 11:24:38 -0500, Becca wrote:

> Looks good. Could I have mine on corn tortillas, please? :-P Hope you
> start feeling better, soon.

Only if it's on a tostada. I don't serve soft corn tortillas at my
house. I do have some, but they're for frying.

Speaking of nasty corn products, I rehydrated this yesterday:

http://i26.tinypic.com/zxk7kp.jpg

Tasted one kernel and threw it all away. Why do they take perfectly
good corn and torture it like this?

My Pork and Hatch Green Chile stew today will be sans mutant white
corn, thankfully. Damn, that stuff is Nasty!

-sw

In article >,
Sqwertz > wrote:

> On Sun, 6 Sep 2009 08:47:51 -0700 (PDT), Kris wrote:
>
> > On Sep 5, 11:03*pm, Sqwertz > wrote:
> >> Carnitas for dinner.
> >>
> >> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
> >> ancho powders, Mexican oregano, orange zest, lime juice, and
> >> allspice (with some olive oil). *Baked, then fried in it's own fat.
> >> Crispy on the outside, soft on the inside - just how it's supposed
> >> to be.
> >>
> >> Tortillas made with actual lard, partially home made salsa (used
> >> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
> >> Best taco I've had for ... a long time.
> >>
> >> http://i29.tinypic.com/2w66omw.jpg
> >>
> >> Oh heck, I know I'm just going to want another one so I might as
> >> well just make 2.
> >>
> >> http://i30.tinypic.com/nvy540.jpg
> >>
> >> It's cooking weekend for me. *I've got a nasty sinus infection so I
> >> might as well stay home and feed it.
> >
> > Recipe please?
>
> <snork> Here, I'll type it again:
>
> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
> ancho powders, Mexican oregano, orange zest, lime juice, and
> allspice (with some olive oil). *Baked, then fried in it's own fat.
> Crispy on the outside, soft on the inside - just how it's supposed
> to be.
>
> Tortillas made with actual lard, partially home made salsa (used
> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
>
> -sw

Ok fine. ;-)
Fortunately, I'm used to cooking without instructions, so I'm not
complaining, just very, very tired.

Weekend work shifts are 12 hours.

'nighters luv.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Sqwertz > wrote:

> On Sun, 06 Sep 2009 11:24:38 -0500, Becca wrote:
>
> > Looks good. Could I have mine on corn tortillas, please? :-P Hope you
> > start feeling better, soon.
>
> Only if it's on a tostada. I don't serve soft corn tortillas at my
> house. I do have some, but they're for frying.
>
> Speaking of nasty corn products, I rehydrated this yesterday:
>
> http://i26.tinypic.com/zxk7kp.jpg
>
> Tasted one kernel and threw it all away. Why do they take perfectly
> good corn and torture it like this?
>
> My Pork and Hatch Green Chile stew today will be sans mutant white
> corn, thankfully. Damn, that stuff is Nasty!
>
> -sw

I've not been able to stand Hominy since I was a child... Nasty stuff.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> Sqwertz > wrote:
>
>> On Sun, 06 Sep 2009 11:24:38 -0500, Becca wrote:
>>
>> > Looks good. Could I have mine on corn tortillas, please? :-P Hope
>> > you
>> > start feeling better, soon.
>>
>> Only if it's on a tostada. I don't serve soft corn tortillas at my
>> house. I do have some, but they're for frying.
>>
>> Speaking of nasty corn products, I rehydrated this yesterday:
>>
>> http://i26.tinypic.com/zxk7kp.jpg
>>
>> Tasted one kernel and threw it all away. Why do they take perfectly
>> good corn and torture it like this?
>>
>> My Pork and Hatch Green Chile stew today will be sans mutant white
>> corn, thankfully. Damn, that stuff is Nasty!
>>
>> -sw
>
> I've not been able to stand Hominy since I was a child... Nasty stuff.
> --
> Peace! Om
>
Hominy is something else that I was sure that I would like -- uh,oh -- yuk.
Janet

On Sun, 06 Sep 2009 12:22:58 -0500, Omelet wrote:

> I've not been able to stand Hominy since I was a child... Nasty stuff.

That was posole. Same thing? I can sometimes doctor up hominy
enough to be edible, but that comes in a wet form to start with.
Not dry like this stuff. But that's what it's labeled. I know
Posole (AKA pozole) is the name of the finished soup as well.

-sw

In article >,
Sqwertz > wrote:

> On Sun, 06 Sep 2009 12:22:58 -0500, Omelet wrote:
>
> > I've not been able to stand Hominy since I was a child... Nasty stuff.
>
> That was posole. Same thing? I can sometimes doctor up hominy
> enough to be edible, but that comes in a wet form to start with.
> Not dry like this stuff. But that's what it's labeled. I know
> Posole (AKA pozole) is the name of the finished soup as well.
>
> -sw

Treated corn to make them the same texture (to me anyway) as chick
peas... Can't stand chick peas either. It's not the flavor, it's a
texture thing.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 6 Sep 2009 12:04:04 -0500, Sqwertz wrote:

> On Sun, 06 Sep 2009 11:24:38 -0500, Becca wrote:
>
>> Looks good. Could I have mine on corn tortillas, please? :-P Hope you
>> start feeling better, soon.
>
> Only if it's on a tostada. I don't serve soft corn tortillas at my
> house. I do have some, but they're for frying.
>
> Speaking of nasty corn products, I rehydrated this yesterday:
>
> http://i26.tinypic.com/zxk7kp.jpg
>
> Tasted one kernel and threw it all away. Why do they take perfectly
> good corn and torture it like this?
>
> My Pork and Hatch Green Chile stew today will be sans mutant white
> corn, thankfully. Damn, that stuff is Nasty!
>
> -sw

o.k., looks vaguely like corn, but what was it labeled as? does hominy
usually have the little end bits?

that little sprout at dead center looks like something else.

your pal,
blake

On Mon, 7 Sep 2009 20:20:30 -0500, Sqwertz wrote:

> On Mon, 7 Sep 2009 16:34:24 -0400, blake murphy wrote:
>
>> On Sun, 6 Sep 2009 12:04:04 -0500, Sqwertz wrote:
>>
>>> Speaking of nasty corn products, I rehydrated this yesterday:
>>>
>>> http://i26.tinypic.com/zxk7kp.jpg
>
>> o.k., looks vaguely like corn, but what was it labeled as? does hominy
>> usually have the little end bits?
>
> It was labeled as 'posole' from the bulk section at Central Market
> in Austin.
>
> -sw

o.k., thanks.

your pal,
blake

"Christine Dabney" > wrote in message
news snip

>
> It's nixtamal, which is the basis for posole. It has to be cooked
> first...
>
> Christine
> --
I had to go look the word up. I didn't know it was the name of an end
product. I knew about nixtamalization as a process.
Janet

Christine Dabney wrote:
>
> On Mon, 7 Sep 2009 16:34:24 -0400, blake murphy
> > wrote:
>
> >On Sun, 6 Sep 2009 12:04:04 -0500, Sqwertz wrote:
>
> >> Speaking of nasty corn products, I rehydrated this yesterday:
> >>
> >> http://i26.tinypic.com/zxk7kp.jpg
> >>
> >> Tasted one kernel and threw it all away. Why do they take perfectly
> >> good corn and torture it like this?
>
> >o.k., looks vaguely like corn, but what was it labeled as? does hominy
> >usually have the little end bits?
> >
> >that little sprout at dead center looks like something else.
> >
> >your pal,
> >blake
>
> That is nixtamal, which is posole, and used in making posole. I don't
> know that it is eaten alone, but I could be wrong there. Arri can
> correct me on that. It can be found in several forms here in NM, one
> of which is dried. It is often found in the frozen food section, and
> in some places it can be found fresh.
> It is related to hominy, and I guess if one is outside of NM or places
> where nixtamal/posole is used, hominy could be substituted.
>
> Christine
> --


It is nixtamal and it is *never* eaten raw. What a notion! That's like
eating raw aubergine/eggplant.

After rehydrating, it gets cooked into a soup or stew, such as posole.
Canned hominy will work, and is certainly sold locally to make posole.

Posole (From: 'Historic Cookery')

2 c lime hominy (ie nixtamal) if dried, it needs to be soaked overnight
6 c water
1 lb pork ribs or other boiling hog meat
1/2 lb pork rin
4 dried red chile pods (the New Mexican sort)
2 tsp salt
2 cloves garlic (at a minimum)
(I also add chopped onion)
2 tsp Mexican oregano
2 tsp saffron (ie Mexican azafran)
minced coriander/cilantro leaves (optional)

Cook the hominy/nixtamal in water until the kernels begin to burst; then
add meat, pork rind and seeded/stemmed chile pods. When nearly done, add
salt, garlic, oregano and saffron/azafran. Heat through.

(It should be a bit soupy or can be thicker. Serve with fresh flour
tortillas or sopaipillas.)

Sqwertz wrote:
>
> On Sun, 06 Sep 2009 11:24:38 -0500, Becca wrote:
>
> > Looks good. Could I have mine on corn tortillas, please? :-P Hope you
> > start feeling better, soon.
>
> Only if it's on a tostada. I don't serve soft corn tortillas at my
> house. I do have some, but they're for frying.
>
> Speaking of nasty corn products, I rehydrated this yesterday:
>
> http://i26.tinypic.com/zxk7kp.jpg
>
> Tasted one kernel and threw it all away. Why do they take perfectly
> good corn and torture it like this?
>
> My Pork and Hatch Green Chile stew today will be sans mutant white
> corn, thankfully. Damn, that stuff is Nasty!
>
> -sw


Green chile stew doesn't have posole/nixtamal in it. Cook the posole
properly and it will taste very good. See the recipe just posted.

What have you got against soft corn tortillas? A freshly-made corn
tortilla is a magnificent thing.

On Tue, 08 Sep 2009 12:35:40 -0600, Christine Dabney wrote:

> On Tue, 8 Sep 2009 14:25:14 -0400, blake murphy
> > wrote:
>
>>On Mon, 7 Sep 2009 20:20:30 -0500, Sqwertz wrote:
>
>>> It was labeled as 'posole' from the bulk section at Central Market
>>> in Austin.
>>>
>>> -sw
>>
>>o.k., thanks.
>>
>>your pal,
>>blake
>
> It's nixtamal, which is the basis for posole. It has to be cooked
> first...
>
> Christine

o.k. i don't think i've seen in my regular old grocery in maryland, but
they do have a fair amount of hispanic stuff. i'll take a look.

your pal,
blake

blake murphy wrote:
>
> On Tue, 08 Sep 2009 12:35:40 -0600, Christine Dabney wrote:
>
> > On Tue, 8 Sep 2009 14:25:14 -0400, blake murphy
> > > wrote:
> >
> >>On Mon, 7 Sep 2009 20:20:30 -0500, Sqwertz wrote:
> >
> >>> It was labeled as 'posole' from the bulk section at Central Market
> >>> in Austin.
> >>>
> >>> -sw
> >>
> >>o.k., thanks.
> >>
> >>your pal,
> >>blake
> >
> > It's nixtamal, which is the basis for posole. It has to be cooked
> > first...
> >
> > Christine
>
> o.k. i don't think i've seen in my regular old grocery in maryland, but
> they do have a fair amount of hispanic stuff. i'll take a look.
>
> your pal,
> blake

If you have a section with tortillas, could be there. The frozen version
will be with the frozen green chile LOL...if you have such things in
your shop.

Should that fail, will be happy to supply you with some.

On Wed, 09 Sep 2009 18:41:23 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Tue, 08 Sep 2009 12:35:40 -0600, Christine Dabney wrote:
>>
>>> On Tue, 8 Sep 2009 14:25:14 -0400, blake murphy
>>> > wrote:
>>>
>>>>On Mon, 7 Sep 2009 20:20:30 -0500, Sqwertz wrote:
>>>
>>>>> It was labeled as 'posole' from the bulk section at Central Market
>>>>> in Austin.
>>>>>
>>>>> -sw
>>>>
>>>>o.k., thanks.
>>>>
>>>>your pal,
>>>>blake
>>>
>>> It's nixtamal, which is the basis for posole. It has to be cooked
>>> first...
>>>
>>> Christine
>>
>> o.k. i don't think i've seen in my regular old grocery in maryland, but
>> they do have a fair amount of hispanic stuff. i'll take a look.
>>
>> your pal,
>> blake
>
> If you have a section with tortillas, could be there. The frozen version
> will be with the frozen green chile LOL...if you have such things in
> your shop.
>
> Should that fail, will be happy to supply you with some.

that's a very kind offer, arri, but my interest is mostly theoretical at
this point.

your pal,
blake

On Sep 6, 12:49*pm, Sqwertz > wrote:
> On Sun, 6 Sep 2009 08:47:51 -0700 (PDT), Kris wrote:
> > On Sep 5, 11:03*pm, Sqwertz > wrote:
> >> Carnitas for dinner.
>
> >> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
> >> ancho powders, Mexican oregano, orange zest, lime juice, and
> >> allspice (with some olive oil). *Baked, then fried in it's own fat.
> >> Crispy on the outside, soft on the inside - just how it's supposed
> >> to be.
>
> >> Tortillas made with actual lard, partially home made salsa (used
> >> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
> >> Best taco I've had for ... a long time.
>
> >>http://i29.tinypic.com/2w66omw.jpg
>
> >> Oh heck, I know I'm just going to want another one so I might as
> >> well just make 2.
>
> >>http://i30.tinypic.com/nvy540.jpg
>
> >> It's cooking weekend for me. *I've got a nasty sinus infection so I
> >> might as well stay home and feed it.
>
> > Recipe please?
>
> <snork> *Here, I'll type it again:
>
> "Pork Loin Grilling Strips" cubed and marinated in chipotle and
> ancho powders, Mexican oregano, orange zest, lime juice, and
> allspice (with some olive oil). *Baked, then fried in it's own fat.
> Crispy on the outside, soft on the inside - just how it's supposed
> to be.
>
> Tortillas made with actual lard, partially home made salsa (used
> Rotel tomatoes), cilantro, sour cream, and crumbled cotija cheese.
>
> -sw- Hide quoted text -
>
> - Show quoted text -

Thanks for the snorkiness - I was actually hoping for measurements/
ratios of the ingredients!!

Kris

blake murphy wrote:
>
> On Wed, 09 Sep 2009 18:41:23 -0600, Arri London wrote:
>
> > blake murphy wrote:
> >>
> >> On Tue, 08 Sep 2009 12:35:40 -0600, Christine Dabney wrote:
> >>
> >>> On Tue, 8 Sep 2009 14:25:14 -0400, blake murphy
> >>> > wrote:
> >>>
> >>>>On Mon, 7 Sep 2009 20:20:30 -0500, Sqwertz wrote:
> >>>
> >>>>> It was labeled as 'posole' from the bulk section at Central Market
> >>>>> in Austin.
> >>>>>
> >>>>> -sw
> >>>>
> >>>>o.k., thanks.
> >>>>
> >>>>your pal,
> >>>>blake
> >>>
> >>> It's nixtamal, which is the basis for posole. It has to be cooked
> >>> first...
> >>>
> >>> Christine
> >>
> >> o.k. i don't think i've seen in my regular old grocery in maryland, but
> >> they do have a fair amount of hispanic stuff. i'll take a look.
> >>
> >> your pal,
> >> blake
> >
> > If you have a section with tortillas, could be there. The frozen version
> > will be with the frozen green chile LOL...if you have such things in
> > your shop.
> >
> > Should that fail, will be happy to supply you with some.
>
> that's a very kind offer, arri, but my interest is mostly theoretical at
> this point.
>
> your pal,
> blake

Let me know. It's not expensive and postage isn't much either. Food is
never theoretical

On Thu, 10 Sep 2009 17:19:15 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Wed, 09 Sep 2009 18:41:23 -0600, Arri London wrote:
>>
>>> blake murphy wrote:
>>>>
>>>> On Tue, 08 Sep 2009 12:35:40 -0600, Christine Dabney wrote:
>>>>
>>>>> On Tue, 8 Sep 2009 14:25:14 -0400, blake murphy
>>>>> > wrote:
>>>>>
>>>>>>On Mon, 7 Sep 2009 20:20:30 -0500, Sqwertz wrote:
>>>>>
>>>>>>> It was labeled as 'posole' from the bulk section at Central Market
>>>>>>> in Austin.
>>>>>>>
>>>>>>> -sw
>>>>>>
>>>>>>o.k., thanks.
>>>>>>
>>>>>>your pal,
>>>>>>blake
>>>>>
>>>>> It's nixtamal, which is the basis for posole. It has to be cooked
>>>>> first...
>>>>>
>>>>> Christine
>>>>
>>>> o.k. i don't think i've seen in my regular old grocery in maryland, but
>>>> they do have a fair amount of hispanic stuff. i'll take a look.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> If you have a section with tortillas, could be there. The frozen version
>>> will be with the frozen green chile LOL...if you have such things in
>>> your shop.
>>>
>>> Should that fail, will be happy to supply you with some.
>>
>> that's a very kind offer, arri, but my interest is mostly theoretical at
>> this point.
>>
>> your pal,
>> blake
>
> Let me know. It's not expensive and postage isn't much either. Food is
> never theoretical

<snort>

no, i suppose not. o.k., i'll let you know. thanks again.

your pal,
blake

On Thu, 10 Sep 2009 10:43:53 -0700 (PDT), Kris wrote:

> On Sep 6, 12:49*pm, Sqwertz > wrote:
...
>> <snork> *Here, I'll type it again:
>>
>> "Pork Loin Grilling Strips" cubed and marinated in chipotle....
>
> Thanks for the snorkiness - I was actually hoping for measurements/
> ratios of the ingredients!!

<snork> Yeah - right! I don't measure anything less then 1/2 cup.

-sw