Pozole Jalisco 1
5 lb Pork meat(combination, tende Butt and neck bones. 2 tb Salt Accompaniments: Salsa picante Onion-minced Lettuce, shredded Lime wedges Radish, sliced Oregano Tortilla, toasted R...
Ingredients
- 5lbpork meat(combination, tende
- 1lbtomatillos, fresh
- 1/3cup oil
- 4chiles, green
- 1large onion
- 2epazote sprigs
- 2hoja santa sprigs
- 11/2 c pumpkin seeds, hulled, toast
Directions
- 1
5 lb Pork meat(combination, tende Butt and neck bones
- 2
2 tb Salt Accompaniments: Salsa picante Onion-minced Lettuce, shredded Lime wedges Radish, sliced Oregano Tortilla, toasted Red pozole: Garl
- 3
NEXT DAY: Change water and bring to a boil.Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a s
- 4
Cover, and let stand 1/2 hour
- 5
Wash the corn in water several times, removing the thin sheaths on the kernels as you go.Rinse again.Keep refrigerated
- 6
ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones)
- 7
Lower to a simmer for one hour
- 8
At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour