Unicorn (Unicorn@Indenial.com)
Mon, 21 Dec 1998 14:36:41 -0500
Reader "Fonz" sent the following. Another ten on the World Wide
Recipes Groan-O-Meter.
So a mushroom walks into a dance hall and he sees a pretty lady and he
tells her "I want to dance with you." She says "No, you're a
mushroom." And he says "Come on, I'm a fungi"
This week we embark on another trip around the world to celebrate
Christmas. I'll be featuring recipes from six different countries
this week. Some of them are traditional Christmas recipes in their
countries of origin, others are just favorites of mine used to round
out the menu.
Today's recipe is a Mexican classic that is traditionally served on
Christmas Eve when the family returns home from church.
Mexican Hominy Soup
For the soup:
3 pigs feet, split, or
2 fresh pork hocks
1 stewing chicken (about 4 lbs, 1.8Kg), cut up
1 lb (450 g) lean pork (Boston butt), cut up
2 medium onions, finely chopped
2 cloves garlic, chopped
12 cups (3 L) water
2 Tbs (30 ml) salt
3 to 6 red chili pods, according to taste
1 29-oz (800 g) can white hominy (pozole), drained
For garnishes:
1 (250 ml) cup sliced radishes
1 cup (250 ml) shredded lettuce
1 cup (250 ml) sliced scallions (spring onions)
1 cup (250 ml) shredded Monterey jack or Cheddar cheese
Combine all the soup ingredients except the hominy in a large kettle
and bring to a boil. Reduce the heat and simmer for 2 hours. Add the
hominy and continue cooking until the meat falls off the bone, an
additional 1 to 1+1/2 hours. Remove the meat from the broth and cool
the broth and the meat in the refrigerator for several hours, or
overnight. Discard the chili pods. Remove the meat from the bones
and discard the bones. Skim the fat from the surface of the broth.
At serving time, add the meat to the broth and heat. Serve the soup
with hot tortillas and pass the garnishes so that each diner may add
their own. Serves 8 to 10.
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