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ISO Recipe for Mexican HOminy and Pork Soup

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I had this ages ago made for my family by a mexican exchange student that was staying with us. It was delicious and I thought my mom had the recipe but doesn't. I don't know what it is really caled. But it had shredded pork and hominy in it and I don't remember what else. When you served it, you topped it with shredded cabbage, diced onin and avacado I think. I might be able to wing it - but does this ring a bell to anyone? I think there must have been some chiles in it as well b/c the broth was a little red in color if I remember. Help! I am soooo hungry for it.

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  1. Sounds like pozole! Here's a recipe from epicurious which says you can top it with shredded cabbage or lettuce for a garnish before eating...they have a handful of other pozole recipes on their website in addition to this one:

    http://www.epicurious.com/recipes/rec...

    4 Replies
    1. re: Val

      traditional topping is oregano (mexican, of course) and chopped raw radish.

      1. re: tuqueboy

        It depends on the region it is from, Bayless says Mexican oregano and radish. Diana Kennedy in The Cuisines of Mexico says it is not served that way in Jalisco and Michocan but in both the chile used for the salsa which is an accompaniment is chile de arbol. It is a very simple salsa of the chiles soaked and then pureed and starined. In in those areas not only the salsa but finely chopped onion, sliced radishes, finely shredded lettuce and wedges of lime are offered

        1. re: Candy

          Not lettuce, never lettuce--at least not in the state of Jalisco, which is where I have lived for many long years. Minced onion, thinly sliced radishes, crumbled dried oregano, halved lim├│n (not lime) for squeezing into the bowl, and finely shredded cabbage are the accompaniments we serve with pozole, plus sal de grano and the table sauce of the eater's choice.

          RWCFoodie, the cacahuatzincle (dried corn kernels) that you see in Mexican grocery stores must be nixtamal-ized (boiled in water/slaked lime and hulled) before you can use it to make pozole. The large red corn kernels are traditional in Jalisco, but other regions use the large white kernels. Oaxaca/Guerrero cooks often prepare green pozole.

          If you look in your Mexican grocer's refrigerator cases, you might find bags of corn for pozole that have already been nixtamal-ized. You'll just need to cook that corn with your pork shoulder, chiles, and other seasonings to prepare pozole.

          ¡Provecho!

          1. re: cristina

            Thanks cristina - your input plus what I've gotten on the thread I started has really helped me! I look forward to working with the cacahuatzincle (dried corn kernels) or with the nixtamal-ized product. I'm sure I'll find it somewhere in Redwood City. There's a tortilla factory on Middlefield Rd. near Costco; they are probably my best bet but I want to try working with the dried one - the red is very interesting looking.

    2. Be sure to use a good cut like shoulder to make it, not loin. The loin is too lean and the meat takes on the texture of cardboard when cooked for very long in the soup.

      1. There was a question about this earlier last week. I have my own quirky non-traditional way of doing it which I haven't gotten around to keyboarding, but I also have a very good-looking recipe from the LA Times Food pages. As it's copyrighted I can't post it here, but if you email me I can send it to you.

        <nashwill912@earthlink.net>

        1. It must be the weather - today I made posole but did it in the pressure cooker to see if it would work well. It not only worked well, it was the best posole I've ever made! I improvised a recipe by combining one I found on line with a couple in pressure cooker cookbooks I have. One big difference, I used dried corn/posole rather than canned hominy. What a tremendous difference in flavor and texture! Now I have a question that I'll post as a separate thread: what is the difference, or is there one, between "dried corn", "chicos" and the large dried corn kernels I see sold in bulk in Mexican grocery stores? Does the one in bulk in the Mexican stores need to be soaked with lime or has it been soaked, hulled and dried? My Spanish isn't good enough to ask these questions at the store but I might try using a translation from Babelfish...