ok gurleez and boyzz--- what i said above.....LOL
i am sitting here watching k-mart's last blue light special cruise adventure ship be dragged into a port wharf cooking a pot of pozole on my ship's stove--as is only one i own..LOl....laughing and smelling the wonderful smells of cooking this stew.
i got some pork--was a big steak--- cut into cubes and start searing the outer parts well in a pan with olive oil in bottom. add chopped onion and as much garlic as you can tolerate plus some more. add seasoning--i use somjething i get from the barrio across the lil puddle of a bay here--is called madrecita(brand) sasonador para pozole y menudo. i sseasoning for pozole and menudo (LOL) and is wonderful on all kinds of things. has in it: chiles, oregano, and many other magical ingredients not mentioned on the lil bag. use generously.
let that render in the pan in which th e pork is cooked. this takes a long time to cook.
i also add some mortons natures seasons...just a shake or 2, this time i used 5 cloves and lots of granulated garlic shaken into the mix, added 2 diced roma tomatoes, another diced onion, and some caldo de tomate (knorr) and allow to simmer in own juice for until meat is shredding. add a largish can of hominy-use th water from the can and mebbe a tad more- as large as pot allows..... simmer for a long time. let sit overnite and simmer some more. serve with finely chopped onion and cilantro, lime wedge and heated corn tortillas. you may need to add some water to the pozole for the next day's warming.
rice--a kind of spanish rice, also should be served with this, as is a stew, and that is custom. for that i add some olive oil to a pan, heat and add the rice to sear it before cooking in a broth made in itself of tomatoes, finely chopped, onion, garlic, cilantro. water for the steaming to equal the proper amount of water for the rice. i use calrose rice . steam covered until rice is done. best pans for this job have been known to be heavy cast iron ones with the lid. my other favorite pan i just found--was a costco thing-- heavy double bottom -- i think cast alum-is heavy-- with nonstick that works. good for popcorn, rice an stews.
i use caldo de tomate also for the rice-adds a tad of color and is a salty seasoning with just the right bits in it... serve in a separate dish on the side or allow the guests to serve self family style.
pressure cooker doesnt do the same in this as does slooow cooking. crockpot doesnt sear or render well enough for this.
the gringo name for this yummy nom is pork and hominy stew.
helpful hint--you cannot have enough or too much cilantro for this soup.
you also cannot have enough or too much hominy for it.
i am sitting here watching k-mart's last blue light special cruise adventure ship be dragged into a port wharf cooking a pot of pozole on my ship's stove--as is only one i own..LOl....laughing and smelling the wonderful smells of cooking this stew.
i got some pork--was a big steak--- cut into cubes and start searing the outer parts well in a pan with olive oil in bottom. add chopped onion and as much garlic as you can tolerate plus some more. add seasoning--i use somjething i get from the barrio across the lil puddle of a bay here--is called madrecita(brand) sasonador para pozole y menudo. i sseasoning for pozole and menudo (LOL) and is wonderful on all kinds of things. has in it: chiles, oregano, and many other magical ingredients not mentioned on the lil bag. use generously.
let that render in the pan in which th e pork is cooked. this takes a long time to cook.
i also add some mortons natures seasons...just a shake or 2, this time i used 5 cloves and lots of granulated garlic shaken into the mix, added 2 diced roma tomatoes, another diced onion, and some caldo de tomate (knorr) and allow to simmer in own juice for until meat is shredding. add a largish can of hominy-use th water from the can and mebbe a tad more- as large as pot allows..... simmer for a long time. let sit overnite and simmer some more. serve with finely chopped onion and cilantro, lime wedge and heated corn tortillas. you may need to add some water to the pozole for the next day's warming.
rice--a kind of spanish rice, also should be served with this, as is a stew, and that is custom. for that i add some olive oil to a pan, heat and add the rice to sear it before cooking in a broth made in itself of tomatoes, finely chopped, onion, garlic, cilantro. water for the steaming to equal the proper amount of water for the rice. i use calrose rice . steam covered until rice is done. best pans for this job have been known to be heavy cast iron ones with the lid. my other favorite pan i just found--was a costco thing-- heavy double bottom -- i think cast alum-is heavy-- with nonstick that works. good for popcorn, rice an stews.
i use caldo de tomate also for the rice-adds a tad of color and is a salty seasoning with just the right bits in it... serve in a separate dish on the side or allow the guests to serve self family style.
pressure cooker doesnt do the same in this as does slooow cooking. crockpot doesnt sear or render well enough for this.
the gringo name for this yummy nom is pork and hominy stew.
helpful hint--you cannot have enough or too much cilantro for this soup.
you also cannot have enough or too much hominy for it.
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