Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 02:34:59 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Christiaan Zegstroo says about his original food funny "I'm not
sure about the spelling or the accents. What can you expect when
literary brilliance strikes at 1 am?"
Q: What did Julius Caesar ask his friend while dining at a Cajun
restaurant?
A: Etouffe' Brute'
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Legend has it that this dish was invented in the Mexican town of
Chilapa when a visiting dignitary was about to arrive. The women
realized that they didn't have time to grind the corn and make
tortillas, so they just tossed the corn into the pork stew. True or
not, this dish is now found all over Mexico as well as the
Southwestern United States.
Pozole Rojo (Pork and Hominy Stew)
8 cloves garlic, peeled
6 cups (1.5 L) water
2 cups (500 ml) canned or fresh chicken stock
2 lbs (1 kg) country-style pork ribs
1 tsp (5 ml) dried oregano
3 dried New Mexico or ancho chiles
1 cup (250 ml) boiling water
1/2 small white onion, peeled
1 Tbs (15 ml) salt
1-30 oz (840 g) can white hominy, rinsed
and drained
Salt and freshly ground pepper to taste
6 corn tortillas
Vegetable oil for frying
Garnishes:
Fried tortilla strips (see recipe)
Diced avocado
Thinly sliced romaine lettuce
Chopped white onion
Diced radishes
Lime wedges
Thinly slice 6 of the garlic cloves and add them to a large soup pot
with the water, chicken broth, pork, and oregano. Bring to a boil,
reduce the heat, and simmer uncovered for 1+1/2 hours, skimming the
surface to remove scum.
Discard the stem from the chiles and combine them with the boiling
water in a small bowl. Soak for 30 minutes, turning occasionally.
Combine the onion, soaked chiles (along with the liquid), the
remaining 2 cloves of garlic, and the salt in an electric blender or
food processor and process until smooth.
Remove the pork from the broth mixture, reserving the broth. Shred
the pork and discard the bones. Return the pork to the broth mixture,
and add the hominy and chile sauce. Simmer an additional 30 minutes.
Season to taste with salt and pepper.
Cut the tortillas in half, and then into thin strips. Heat the oil in
a heavy skillet over high heat and fry them in 3 or 4 batches until
crisp, 1 to 2 minutes. Drain on paper towels and transfer to a
serving bowl. Serve the pozole with the garnishes in individual
bowls, for diners to add at the table. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sun Oct 03 1999 - 09:00:01 EDT