Pork Pozole, like Tere's makes it... [moved from Los Angeles board]
Does anyone have a good Pork Pozole recipe? I love Tere's (on Melrose @ Cahuenga) pozole so much, but it's hard to come by.
I'd love to be able to do it in a slow cooker, but I'll take any chowhound tested recipe -- crockpot or not.
Internet recipe searches have called for such ingredients as canned chili and bottled enchilada sauce. My brain's hurting going through them all.
I have the recipe published in the LA Times food section about a year ago, which of course I can't post here. It's pretty elaborate, but it appears fairly easy to find some shortcuts. Give me a holler by email and I'll send it to you.
You can easily make pozole in a crock pot/slow cooker. I've always soaked my dried pozole overnight (dried is really much better than canned, if you soak it first it doesn't take that long to cook)and then basically thrown everything into my CP and cover. "Everything" usually is: Pork butt, red OR green chilie, (used to get it from friends in NM, now I buy frozen Hatch from Whole Foods when I can find it, or have even used dried from Taos)sliced onion, salt and later on, cilantro. It is addictive, in fact I may have to make this now...
The CP's gentle cooking yields very tender meat. I think I start it on high and once it bubbles turn it down to low.
I used to start this in the morning and it was ready by late afternoon, early evening.
Can't think what else went in the pot. Once, when no other chilies were available, I used a lightly pureed can of chipoltes! It was good!
I make mine using pork neckbones and a boneless pork shoulder or butt roast. I can't give you exact measurements because it depends on how many you are feeding. For my B/H and myself, I buy one package of neckbones (meaty), maybe 1 1/2, 2lbs. I find the smallest pork roast and cut it up into small bite sized chunks. I put the meat into a soup pot and add cold water to within two inches from the top. Turn stove onto high and bring meat to a boil. When it begins to boil, remove the foam from the top, add salt and garlic powder and turn the pot down to a rolling simmer. Simmer for about one to one and a half hours or until meat is tender. Add one large can (28 oz?) of "Mexican" style hominy that has been completely drained. The Mexican style is as good as the fresh nixtamal which takes a lot longer to cook. Add another can of red chile sauce (large), or homemade red chile sauce or some prefer an enchilada sauce (not as bitter as the red sauce). Let it simmer for another 30 minutes then serve.
I've eaten many times at Mi India Bonita, the one David Kahn refers to with affection and my pozole tastes exactly like theirs,no kidding.