Pozole Rojo

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            FOOD FUNNY
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Here's a classic food funny from L. Hadley in Florida:

A friend hosted a dinner party for people from work and everyone was
encouraged to bring their children. All during the sit-down dinner
one co-worker's three-year-old girl stared at the man sitting across
from her. The girl could hardly eat her food from staring. The man
checked his tie, felt his face for food, patted his hair in place, but
nothing stopped her from staring at him. He tried his best to just
ignore her but finally it was too much for him. He asked her, "Why
are you staring at me?"

Everyone at the table had noticed her behavior, and the table went
quiet for her response. The little girl said, "I just want to see how
you drink like a fish!"

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            TODAY'S RECIPE
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This classic dish from Mexico epitomizes the "hearty" in this week's
theme with its earthy flavors and satisfying textures.

Pozole Rojo

3 lbs (1.35 Kg) boneless pork shoulder or butt roast,
trimmed of excess fat and cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
2 medium onions, coarsely chopped
4-8 cloves garlic, finely chopped
6 cups (1.5 L) chicken stock
1 can (15 oz, 225 g) diced tomatoes
1 tsp (5 ml) dried oregano (Mexican oregano if possible)
3 large dried ancho chiles
3 cans (15 oz, 225 g) white or yellow hominy (pozole),
drained and rinsed

For garnishes:
Lime wedges
Shredded romaine or other lettuce
Thinly sliced radishes
Chopped onion
Chopped cilantro (coriander leaves)
Dried Mexican oregano
Warm tortillas

Season the meat generously with salt and pepper. Heat the oil in a
large heavy pot over moderate heat and saute the onions until tender
but not brown, about 5 minutes. Add the garlic and cook for 1 minute.
Add the pork and brown lightly on all sides. Add the chicken stock,
tomatoes, and oregano and simmer tightly covered over low heat or in a
300F (150C) oven for 2 hours. Meanwhile, remove and discard the seeds
and stems from the ancho chiles and soak them in 1 1/2 cups (375 ml)
hot water for 30 minutes. Puree the chiles and the soaking liquid in
an electric blender or food processor. Add the ancho puree and the
hominy and simmer an additional 30 minutes. Serve with garnishes on
the side to be added by diners at the table. Serves 8 to 12.
Received on Sun Jan 4 02:35:51 2004