I had a partial pork shoulder in the freezer and discovered my local
health food store (HFS) had ancho and New Mexico chile pwdr. This,
along with a pkg of frozen nixtamal, made the choice easy. Pozole!

I used this recipe:

http://www.homesicktexan.com/2009/12...years-day.html

.....and it turned out excellent! No kidding. Pozole is one of my
fave dishes and this version is on par with the best I've eaten. This
includes a lotta pozole in CA Mexcian restos.

The frozen nixtamal was not as good as I thought it would be. Not
even close to freshly made nixtamal, so the canned hominy will do, but
I'd make sure it was Juanita's brand (also available in no. 10 cans).

I will confess to using my 5 qt pressure cooker to tenderize the meat,
but only the meat and spices. I cooked the main dish in the p/c
vessel with no lid. After a week of eating and storing in fridge,
it's better than ever.

I notice a lotta pozole con pollo, lately. Worse, it's white pozole,
not red. What is it with Whitey and chickens? Bleah!

nb

On 4 Mar 2015 17:46:48 GMT, notbob > wrote:

>I had a partial pork shoulder in the freezer and discovered my local
>health food store (HFS) had ancho and New Mexico chile pwdr. This,
>along with a pkg of frozen nixtamal, made the choice easy. Pozole!
>
>I used this recipe:
>
>http://www.homesicktexan.com/2009/12...years-day.html
>
>....and it turned out excellent! No kidding. Pozole is one of my
>fave dishes and this version is on par with the best I've eaten. This
>includes a lotta pozole in CA Mexcian restos.
>
>The frozen nixtamal was not as good as I thought it would be. Not
>even close to freshly made nixtamal, so the canned hominy will do, but
>I'd make sure it was Juanita's brand (also available in no. 10 cans).
>
>I will confess to using my 5 qt pressure cooker to tenderize the meat,
>but only the meat and spices. I cooked the main dish in the p/c
>vessel with no lid. After a week of eating and storing in fridge,
>it's better than ever.
>
>I notice a lotta pozole con pollo, lately. Worse, it's white pozole,
>not red. What is it with Whitey and chickens? Bleah!
>
>nb

What!! no neck bones, no trotters?
Here's another option
http://www.kokoscornerblog.com/mycor...aking-day.html
or
http://tinyurl.com/kqam5e7

koko

--

Food is our common ground, a universal experience
James Beard

On 2015-03-05 02:50:59 +0000, koko said:

> On 4 Mar 2015 17:46:48 GMT, notbob > wrote:
>
>> I had a partial pork shoulder in the freezer and discovered my local
>> health food store (HFS) had ancho and New Mexico chile pwdr. This,
>> along with a pkg of frozen nixtamal, made the choice easy. Pozole!
>>
>> I used this recipe:
>>
>> http://www.homesicktexan.com/2009/12...years-day.html
>>
>> ....and it turned out excellent! No kidding. Pozole is one of my
>> fave dishes and this version is on par with the best I've eaten. This
>> includes a lotta pozole in CA Mexcian restos.
>
> What!! no neck bones, no trotters?
> Here's another option
> http://www.kokoscornerblog.com/mycor...aking-day.html

Bookmarked both for consideration. Even half-assed pozole is still
pretty damned good. These look excellent.
--
Food good! Fire BAD!! - Frankenstein's Monster

On 2015-03-05, Glutton > wrote:

> Even half-assed pozole is still pretty damned good.

I assure you, my pozole tastes perfectly full-assed.

nb

On 2015-03-05, koko > wrote:
>
> What!! no neck bones, no trotters?
> Here's another option
> http://www.kokoscornerblog.com/mycor...aking-day.html
> or
> http://tinyurl.com/kqam5e7

No mas!!

Yes, I know. It's not the real deal, but I was truly shocked at how
good my pozole turned out. It really is surprisingly good. I was
lucky to find the correct pwdrd chiles at my local HFS. Getting
ancho and NM chiles is crucial, as I think those two choices worked
perfectly at providing the proper flavor to the dish. Specially when
ingredients I'd really like/need are 100 mi away.

I've eaten REAL pozole made with bones n' feet. You are correct. It
can't be beat. Unfortunately, the place where I found this miraculous
dish closed not too long after I discovered it in Berkeley CA. So
sad.

Admittedly, the recipe I provided is a cheat. But, it's a damn good
cheat for a dish that takes a lotta prep and cooking time. I'll be
eating yet another bowl of pozol in a few minutes. Served with
chopped cabbage, onions, cilantro, sliced peppers, limes, oregano, and
corn chips. Don't forget the cerveza.

nb