About: Pozole Rojo de Puerco

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About: Pozole Rojo de Puerco Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Pork and red chile hominy soup. Pozole is a hearty rich main dish soup, that originated in the state of Jalisco. The main ingredient is hominy — dried white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also contains onions, garlic, and chiles and is often made with pork — or sometimes chicken and its broth-and is always served with fresh toppings, such as cabbage or lettuce, radishes, cilantro, and fresh lime juice. This version is easy to prepare at home, using canned hominy as a convenience and even though it doesn't contain the traditional whole.

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rdfs:label	Pozole Rojo de Puerco
rdfs:comment	Pork and red chile hominy soup. Pozole is a hearty rich main dish soup, that originated in the state of Jalisco. The main ingredient is hominy — dried white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also contains onions, garlic, and chiles and is often made with pork — or sometimes chicken and its broth-and is always served with fresh toppings, such as cabbage or lettuce, radishes, cilantro, and fresh lime juice. This version is easy to prepare at home, using canned hominy as a convenience and even though it doesn't contain the traditional whole.
dcterms:subject	Carrot Recipes Mexican Soups Cathy's Recipes Chicken stock and broth Recipes Chicken Recipes Hominy Recipes Chili powder Recipes Dried chile pepper Recipes Cabbage Recipes Avocado Recipes
abstract	Pork and red chile hominy soup. Pozole is a hearty rich main dish soup, that originated in the state of Jalisco. The main ingredient is hominy — dried white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also contains onions, garlic, and chiles and is often made with pork — or sometimes chicken and its broth-and is always served with fresh toppings, such as cabbage or lettuce, radishes, cilantro, and fresh lime juice. This version is easy to prepare at home, using canned hominy as a convenience and even though it doesn't contain the traditional whole. Pig's head or pig's feet, it's delicious and wholesome. I use meaty, country-style pork ribs from the loin section. Country-style pork ribs are sold boneless or on the bone. It's quite simple to cut the meat away from the bone, or ask the butcher to cut bone-in meat into two-inch pieces. The ground chile (which can be quite hot, so add with caution) can be found in the mexican section of supermarkets, or in latin-American food stores. Masa barilla adds body and extra flavor to the pozole. It can be purchased in the flour section of most supermarkets. Oval Mexican sandwich rolls, called bolillos, are usually served with the soup. * Contributed by Catsrecipes Y-Group * Makes 8 Servings

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