hi everybody, got a question, what can you do with leftover pork roast?
i can think of burritos but that's it. please help.

How about using it for chili verde?
"fishman99" > wrote in message
...
> hi everybody, got a question, what can you do with leftover pork roast? i
> can think of burritos but that's it. please help.

Tacos!

"fishman99" > wrote in message
...
> hi everybody, got a question, what can you do with leftover pork roast?
> i can think of burritos but that's it. please help.

fishman99 wrote:
> hi everybody, got a question, what can you do with leftover pork roast?
> i can think of burritos but that's it. please help.

Chop it up into small cubes, throw it into a pot with a can of hominy,
add
some red enchilada sauce, onions, oregano, and cilantro, and you have a
Mexican pork stew called "pozole" or "posole" that is traditionally
eaten around Christmas or New Years Day.

Simmer it for about 20 to 30 minutes to combine the flavors.

I had some in a local restaurant (the local population is about 2/3rds
Mexican and the owner made it specially for me, as it wasn't even
Sunday) and they gave me a bowl of shredded cabbage to put on top of
the stew. I thought that was strange, as Mexican cuisine doesn't seem
to use cabbage very often. They traditionally use something else on
top, but I don't remember what it was.

"fishman99" > wrote in message
...
> hi everybody, got a question, what can you do with leftover pork roast? i can
> think of burritos but that's it. please help.

Non-Authentic Machaka.

:-)

Dimitri

"kriyamanna" > wrote in message
oups.com...
>
>
> Chop it up into small cubes, throw it into a pot with a can of hominy,

No hominy in posole. Posole is in posole. Similar but not the same thing.

> add
> some red enchilada sauce, onions, oregano, and cilantro, and you have a
> Mexican pork stew called "pozole" or "posole" that is traditionally
> eaten around Christmas or New Years Day.
>
> Simmer it for about 20 to 30 minutes to combine the flavors.

I suppose you could call this "Quick Posole Stew" or "Easy Posole Stew", but
it sure ain't Posole Stew.

> I had some in a local restaurant (the local population is about 2/3rds
> Mexican and the owner made it specially for me, as it wasn't even
> Sunday) and they gave me a bowl of shredded cabbage to put on top of
> the stew. I thought that was strange, as Mexican cuisine doesn't seem
> to use cabbage very often. They traditionally use something else on
> top, but I don't remember what it was.

In my experience, shredded cabbage is often used in Mexican cuisine. I'd
call it a common ingredient.

All just MHO,
Charlie

"Dimitri" > wrote in message
.. .
>
> "fishman99" > wrote in message
> ...
> > hi everybody, got a question, what can you do with leftover pork roast?
i can
> > think of burritos but that's it. please help.
>
> Non-Authentic Machaka.
>
> :-)
>
> Dimitri

Indeed! Burritos have already been thought of, but shredded leftover pork
cries out for a breakfast burrito or two.

Charlie

"fishman99" > schreef in bericht
...
> hi everybody, got a question, what can you do with leftover pork roast? i
> can think of burritos but that's it. please help.

tortas! is very common in mexico

jl

"pulido" > wrote in message
. ..
>
> "fishman99" > schreef in bericht
> ...
> > hi everybody, got a question, what can you do with leftover pork roast?
i
> > can think of burritos but that's it. please help.
>
> tortas! is very common in mexico
>
> jl
Yes, but you need bolillos or teleras which are impossible to find in the US
because the yeast cannot live in elevations lower than 6,000 which is Mexico
City. Not even bolillos and teleras from lower elevations in Mexico live up
to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you might
luck out.

Wayne

"Wayne Lundberg" > wrote in message
...


> Yes, but you need bolillos or teleras which are impossible to find in the US
> because the yeast cannot live in elevations lower than 6,000 which is Mexico
> City. Not even bolillos and teleras from lower elevations in Mexico live up
> to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you might
> luck out.
>
> Wayne

IIRC the bolillos have a nice crust and the teleras are soft crusted. The CRAP
here is all soft - YUK!

Dimitri

"Dimitri" > wrote in message
. ..
>
> "Wayne Lundberg" > wrote in message
> ...
>
>
> > Yes, but you need bolillos or teleras which are impossible to find in
the US
> > because the yeast cannot live in elevations lower than 6,000 which is
Mexico
> > City. Not even bolillos and teleras from lower elevations in Mexico live
up
> > to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you
might
> > luck out.
> >
> > Wayne
>
> IIRC the bolillos have a nice crust and the teleras are soft crusted. The
CRAP
> here is all soft - YUK!
>
> Dimitri
>
I've tried oven browning French rolls and San Francisco sour dough, but have
not been able to find anything that is even close to a good Mexican bolillo
or telera. I've even smuggled back some DF dough and tried to make it here
in Chula Vista... absolutely no soap. Just does not work.

Wayne

"Wayne Lundberg" > wrote in message
...

>> Dimitri
>>
> I've tried oven browning French rolls and San Francisco sour dough, but have
> not been able to find anything that is even close to a good Mexican bolillo
> or telera. I've even smuggled back some DF dough and tried to make it here
> in Chula Vista... absolutely no soap. Just does not work.
>
> Wayne

If you have one in the area find a Panera Bread Store.

Try their baguette either reg or sour dough.

Dimitri

Google showed me a bunch around here. Will give it a try!

"Dimitri" > wrote in message
. ..
>
> "Wayne Lundberg" > wrote in message
> ...
>
> >> Dimitri
> >>
> > I've tried oven browning French rolls and San Francisco sour dough, but
have
> > not been able to find anything that is even close to a good Mexican
bolillo
> > or telera. I've even smuggled back some DF dough and tried to make it
here
> > in Chula Vista... absolutely no soap. Just does not work.
> >
> > Wayne
>
> If you have one in the area find a Panera Bread Store.
>
> Try their baguette either reg or sour dough.
>
> Dimitri
>
>

On Tue, 23 Aug 2005 19:43:20 GMT, "Wayne Lundberg"
> wrote:

>
>"pulido" > wrote in message
...
>>
>> "fishman99" > schreef in bericht
>> ...
>> > hi everybody, got a question, what can you do with leftover pork roast?
>i
>> > can think of burritos but that's it. please help.
>>
>> tortas! is very common in mexico
>>
>> jl
>Yes, but you need bolillos or teleras which are impossible to find in the US
>because the yeast cannot live in elevations lower than 6,000 which is Mexico
>City. Not even bolillos and teleras from lower elevations in Mexico live up
>to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you might
>luck out.
>
>Wayne
>

Well, Wayne, there are plenty of places above 6ooo feet in the Us with
a large Mexican popluation. Maybe you need to go there.

Not having had the Mexico Ciity teleras or bolillos, I cannot
reference them, but one of my favotite sandwiches here in San Diego is
a sliced an toasted telera (made fresh kitty-corner from Krakatoa
where the sandwich is served) spread with smashed avocado and fresh
minced bacon. Needs nothing else. Well, perhaps a bit of S&P.


jim

Denver is the highest city in the US with a large Mexican population but is
not quite 6,000 high, only slightly over 5,000 thus called the "Mile High
City". I can't think of any other big city that high up...

Glad to know you found a good source for tortas. They are delightful!

Wayne

> wrote in message
...
> On Tue, 23 Aug 2005 19:43:20 GMT, "Wayne Lundberg"
> > wrote:
>
> >
> >"pulido" > wrote in message
> ...
> >>
> >> "fishman99" > schreef in bericht
> >> ...
> >> > hi everybody, got a question, what can you do with leftover pork
roast?
> >i
> >> > can think of burritos but that's it. please help.
> >>
> >> tortas! is very common in mexico
> >>
> >> jl
> >Yes, but you need bolillos or teleras which are impossible to find in the
US
> >because the yeast cannot live in elevations lower than 6,000 which is
Mexico
> >City. Not even bolillos and teleras from lower elevations in Mexico live
up
> >to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you
might
> >luck out.
> >
> >Wayne
> >
>
> Well, Wayne, there are plenty of places above 6ooo feet in the Us with
> a large Mexican popluation. Maybe you need to go there.
>
> Not having had the Mexico Ciity teleras or bolillos, I cannot
> reference them, but one of my favotite sandwiches here in San Diego is
> a sliced an toasted telera (made fresh kitty-corner from Krakatoa
> where the sandwich is served) spread with smashed avocado and fresh
> minced bacon. Needs nothing else. Well, perhaps a bit of S&P.
>
>
> jim
>

So, tell me, what does "big" have to do with it? Another, much smaller
city, with a dense Mexican population just *might* have a
Mexican-style bakery, and there are plenty of those above 6,000 feet.

Gunnison, as best I can recall, had a small bakery. Population appx.
7,000, altitude over 7,000. Granted they were not making teleras or
bolillos, but it goes to show, that a "big" city is a bogus
requirement for having a Mexican-style bakery that could make these
breads.


jim


On Wed, 24 Aug 2005 17:12:52 GMT, "Wayne Lundberg"
> wrote:

>Denver is the highest city in the US with a large Mexican population but is
>not quite 6,000 high, only slightly over 5,000 thus called the "Mile High
>City". I can't think of any other big city that high up...
>
>Glad to know you found a good source for tortas. They are delightful!
>
>Wayne
>
> wrote in message
.. .
>> On Tue, 23 Aug 2005 19:43:20 GMT, "Wayne Lundberg"
>> > wrote:
>>
>> >
>> >"pulido" > wrote in message
>> ...
>> >>
>> >> "fishman99" > schreef in bericht
>> >> ...
>> >> > hi everybody, got a question, what can you do with leftover pork
>roast?
>> >i
>> >> > can think of burritos but that's it. please help.
>> >>
>> >> tortas! is very common in mexico
>> >>
>> >> jl
>> >Yes, but you need bolillos or teleras which are impossible to find in the
>US
>> >because the yeast cannot live in elevations lower than 6,000 which is
>Mexico
>> >City. Not even bolillos and teleras from lower elevations in Mexico live
>up
>> >to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you
>might
>> >luck out.
>> >
>> >Wayne
>> >
>>
>> Well, Wayne, there are plenty of places above 6ooo feet in the Us with
>> a large Mexican popluation. Maybe you need to go there.
>>
>> Not having had the Mexico Ciity teleras or bolillos, I cannot
>> reference them, but one of my favotite sandwiches here in San Diego is
>> a sliced an toasted telera (made fresh kitty-corner from Krakatoa
>> where the sandwich is served) spread with smashed avocado and fresh
>> minced bacon. Needs nothing else. Well, perhaps a bit of S&P.
>>
>>
>> jim
>>
>

fishman99 wrote:
> hi everybody, got a question, what can you do with leftover pork roast?
> i can think of burritos but that's it. please help.
thanks everybody, those are great suggestions, will defiantly try the
chili verde one for sure.

fishman99 wrote:
> hi everybody, got a question, what can you do with leftover pork roast?
> i can think of burritos but that's it. please help.
Chop it up with potatoes and onions and a can of green
chiles. Cook with a little of the pork gravy or water until
everything is tender. Serve over biscuits for breakfast.

You win!

> wrote in message
...
>
> So, tell me, what does "big" have to do with it? Another, much smaller
> city, with a dense Mexican population just *might* have a
> Mexican-style bakery, and there are plenty of those above 6,000 feet.
>
> Gunnison, as best I can recall, had a small bakery. Population appx.
> 7,000, altitude over 7,000. Granted they were not making teleras or
> bolillos, but it goes to show, that a "big" city is a bogus
> requirement for having a Mexican-style bakery that could make these
> breads.
>
>
> jim
>
>
> On Wed, 24 Aug 2005 17:12:52 GMT, "Wayne Lundberg"
> > wrote:
>
> >Denver is the highest city in the US with a large Mexican population but
is
> >not quite 6,000 high, only slightly over 5,000 thus called the "Mile High
> >City". I can't think of any other big city that high up...
> >
> >Glad to know you found a good source for tortas. They are delightful!
> >
> >Wayne
> >
> > wrote in message
> .. .
> >> On Tue, 23 Aug 2005 19:43:20 GMT, "Wayne Lundberg"
> >> > wrote:
> >>
> >> >
> >> >"pulido" > wrote in message
> >> ...
> >> >>
> >> >> "fishman99" > schreef in bericht
> >> >> ...
> >> >> > hi everybody, got a question, what can you do with leftover pork
> >roast?
> >> >i
> >> >> > can think of burritos but that's it. please help.
> >> >>
> >> >> tortas! is very common in mexico
> >> >>
> >> >> jl
> >> >Yes, but you need bolillos or teleras which are impossible to find in
the
> >US
> >> >because the yeast cannot live in elevations lower than 6,000 which is
> >Mexico
> >> >City. Not even bolillos and teleras from lower elevations in Mexico
live
> >up
> >> >to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you
> >might
> >> >luck out.
> >> >
> >> >Wayne
> >> >
> >>
> >> Well, Wayne, there are plenty of places above 6ooo feet in the Us with
> >> a large Mexican popluation. Maybe you need to go there.
> >>
> >> Not having had the Mexico Ciity teleras or bolillos, I cannot
> >> reference them, but one of my favotite sandwiches here in San Diego is
> >> a sliced an toasted telera (made fresh kitty-corner from Krakatoa
> >> where the sandwich is served) spread with smashed avocado and fresh
> >> minced bacon. Needs nothing else. Well, perhaps a bit of S&P.
> >>
> >>
> >> jim
> >>
> >
>
>
>

Hmm, Another nice possibility for the left over Pork Roast could be
Flautas? (flutes)

This dish is great served with some Mexican Style Sour Cream, and Hot
Salsa on the side.

Refried Beans, and Spanish Rice can also accomodate the Flautas as side
dishes.
My, I think I'm getting hungry! :-) Mark

On Tue, 23 Aug 2005 22:47:04 GMT, "Wayne Lundberg"
> wrote:

>Google showed me a bunch around here. Will give it a try!
>
>"Dimitri" > wrote in message
...
>>
>> "Wayne Lundberg" > wrote in message
>> ...
>>
>> >> Dimitri
>> >>
>> > I've tried oven browning French rolls and San Francisco sour dough, but
>have
>> > not been able to find anything that is even close to a good Mexican
>bolillo
>> > or telera. I've even smuggled back some DF dough and tried to make it
>here
>> > in Chula Vista... absolutely no soap. Just does not work.
>> >
>> > Wayne
>>
>> If you have one in the area find a Panera Bread Store.
>>
>> Try their baguette either reg or sour dough.
>>
>> Dimitri
>>
>>
>
Ustedes son tantos tontos. You people are such ignorant imbeciles.
Shooting your mouths off about something of which you know little,
i.e. -"pozole does not contain hominy", or yeast won`t grow at a
certain elevation. Si no saben mucho, no digan mucho. Shut up you
yuppie or east-coast would-be mexican cooks. Just shut up.

On Thu, 06 Oct 2005 03:13:18 GMT, Moe Hawtho > wrote:

>On Tue, 23 Aug 2005 22:47:04 GMT, "Wayne Lundberg"
> wrote:
>
>>Google showed me a bunch around here. Will give it a try!
>>
>>"Dimitri" > wrote in message
m...
>>>
>>> "Wayne Lundberg" > wrote in message
>>> ...
>>>
>>> >> Dimitri
>>> >>
>>> > I've tried oven browning French rolls and San Francisco sour dough, but
>>have
>>> > not been able to find anything that is even close to a good Mexican
>>bolillo
>>> > or telera. I've even smuggled back some DF dough and tried to make it
>>here
>>> > in Chula Vista... absolutely no soap. Just does not work.
>>> >
>>> > Wayne
>>>
>>> If you have one in the area find a Panera Bread Store.
>>>
>>> Try their baguette either reg or sour dough.
>>>
>>> Dimitri
>>>
>>>
>>
>Ustedes son tantos tontos. You people are such ignorant imbeciles.
>Shooting your mouths off about something of which you know little,
>i.e. -"pozole does not contain hominy", or yeast won`t grow at a
>certain elevation. Si no saben mucho, no digan mucho. Shut up you
>yuppie or east-coast would-be mexican cooks. Just shut up.


So, where are your facts and figures? Wayne is widely travelled in
Mexico as are a couple of others here.

Or are you here merely to make public your ignorance?


jim