| Pages:
1
2 |
sylens
Senior Nomad
Posts: 584
Registered: 4-6-2005
Location: Ensenada
Member Is Offline
Mood: ando bajando
|
|
| Quote: | Originally posted by jdtrotter
Chicken feet are just not that easy to find. 
Diane |
at our local calimax, there's always a foot (yes, just one)  when you buy a whole chicken
lili
|
|
|
thebajarunner
Ultra Nomad
Posts: 3718
Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
Member Is Offline
Mood: muy amable
|
|
MY wife, from Jalisco, always serves it with the hard tostada type tortillas, fresh hot/baked out of the oven.
And, chicken feet....
ate 'em once in a fancy Chinese place in San Francisco,
the wealthy Chinese host said "try them - very, very good"
I tried them,
tasted just like what I had thought chicken feet would taste like,
which means, not so good, actually
|
|
|
bajabound2005
Ultra Nomad
Posts: 2760
Registered: 10-15-2005
Location: Punta Banda, BCN
Member Is Offline
Mood: words cannot describe...
|
|
This is my favorite Posole recipe...straight from Cooking Light. The Mexican exchange student that lived with us for year when we were still in the
States LOVED it.
Pork Posole
There are three main versions of this hominy stew, each representing a color of the Mexican flag. Red posole, like this version, is made from dried
chiles; our stew features ancho chiles. The green version is made from fresh chiles, and white posole has no chiles.
4 ancho chiles, stemmed and seeded
2 cups boiling water
1 tablespoon cumin seeds
1 tablespoon peanut oil
1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 tablespoons sugar
3/4 teaspoon salt
2 (15.5-ounce) cans white hominy, undrained
6 tablespoons sliced radishes
6 tablespoons chopped green onions
6 tablespoons minced fresh cilantro
6 lime slices
Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted
chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until
smooth.
Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until
finely ground.
Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion
and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar,
salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1
tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.
Yield: 6 servings
CALORIES 376 (27% from fat); FAT 11.2g (sat 2.9g,mono 4.5g,poly 2.6g); IRON 4mg; CHOLESTEROL 67mg; CALCIUM 67mg; CARBOHYDRATE 37.4g; SODIUM 971mg;
PROTEIN 30.7g; FIBER 7.4g
Cooking Light, OCTOBER 2004
Friends don't let friends drink white zinfandel.
|
|
|
Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
Member Is Offline
Mood: Happy!
|
|
I originally got this White Pozole recipe from Emeril (ages ago before he went celeb on us) but have modified it a bit (I don't actually have the
written recipe any more so this is what I recall!):
2 lbs pork neck (or any other miscellaneous pork parts)
1 whole chicken cut up
2 onions, diced
5 garlic cloves, diced
32 oz can white hominy
2 tsp oregano
pepper, salt
Sweat the onions and garlic in a little vegetable oil or lard, add the oregano. Put in the meat and add water to cover...simmer for a couple hours
until meat is falling off the bone. Debone, if you wish to, at this point (I like serving it with the bones). Add hominy, including liquid, and
simmer for another 15 minutes. Salt and pepper to taste.
Condiments:
radishes
diced onions
limes
cilantro
fresh oregano
red pepper flakes
tabasco sauce
fresh tomatoes
diced chiles
or anything else that sounds good!
|
|
|
Skip_Mac
Nomad
Posts: 102
Registered: 4-25-2008
Member Is Offline
|
|
Recipes
Thanks for the recipe. I have tried three different ones in the last two months (single cook...one batch lasts several days). Do you have a tortilla
soup recipe? I still drool when I remember the soup I hat in Ensenada years ago..
|
|
|
elizabeth
Senior Nomad
Posts: 742
Registered: 7-30-2004
Location: Loreto, BCS
Member Is Offline
|
|
All the recipes in this thread seem to be made with canned hominy. It's worth it to used the dried pozole corn...it has a little more texture. I buy
mine mostly mail order from New Mexico. Over the years I have simplified my recipe, mostly based on the preferences of the guests that I feed. I
start with a very large stock pot and simmer a whole chicken (free range sort) along with an onion and couple of cloves of garlic and some Mexican
oregano. When the chicken is done and falling off the bone, I strain the stock, shred the chicken, and dump the onion and garlic. Then I add the
pozole corn and cook until it flowers...season with salt, add the shredded chicken, and serve along with a homemade chile de arbol sauce for each
person to add to taste....making the white pozole red! Condiments are finely shredded cabbage, sliced radishes, chopped white onion, and Mexican
oregano.
I used to use pork as well, but most people liked it with the chicken alone, and none of my friends seemed to want their portion of the pig's ear!
Definitely comfort food!!! And really, the dried corn does make a difference.
Edited to put the chicken back in!!!
[Edited on 8-29-2008 by elizabeth]
|
|
|
Lee
Ultra Nomad
Posts: 3507
Registered: 10-2-2006
Location: High in the Colorado Rockies
Member Is Offline
|
|
Did someone say Foodies?
| Quote: | Originally posted by elizabeth
All the recipes in this thread seem to be made with canned hominy. It's worth it to used the dried pozole corn...it has a little more texture. I buy
mine mostly mail order from New Mexico. |
Interesting. I do the same but with ''blue corn'' from Santa Fe. The blue corn will turn everything dark blue and keep it's color. It'll also
be more al dente. (Soak the corn for 2 days.)
In another recipe, I add roasted serranos, tomatillos and onions after pulsing everything in a food processor for the verde version.
Doesn't get better.
Any Rick Bayless fans here? He had a PBS show back in the 70s and has another series now, MEXICO: One Plate at a Time in it's 6th season on PBS.
Couple MX restaurants in Chicago and a GREAT MX cook book: Authentic Mexican. Regional Cooking from the Heart of Mexico.
http://www.rickbayless.com/
US Marines: providing enemies of America an opportunity to die for their country since 1775.
What I say before any important decision.
F*ck it.
|
|
|
elizabeth
Senior Nomad
Posts: 742
Registered: 7-30-2004
Location: Loreto, BCS
Member Is Offline
|
|
| Quote: | Originally posted by Lee
Any Rick Bayless fans here? He had a PBS show back in the 70s and has another series now, MEXICO: One Plate at a Time in it's 6th season on PBS.
Couple MX restaurants in Chicago and a GREAT MX cook book: Authentic Mexican. Regional Cooking from the Heart of Mexico.
http://www.rickbayless.com/ |
A fan of Rick Bayless, Zarela Martinez, and of course, the matriarch of all, who spent many years collecting Mexican family recipes, and who is the
recepient of the Order of the Aztec Eagle...Diana Kennedy.
|
|
|
tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
Member Is Offline
|
|
Lee,
Si on Rick Bayless! Great show especially the filmed parts in Mexico. If we ever get to Chicago will surely try his restaurant.
Elizabeth,
Agree on Diane Kennedy, great cookbook. Just recently made one of her great salsa recipes.
Ken
|
|
|
docsmom
Nomad
Posts: 418
Registered: 6-21-2007
Location: Tucson, AZ
Member Is Offline
|
|
Oh, Rick Bayless! Docsdad knows Rick's on "the list" (meaning if Rick comes for me, I'm outta here!) 
I have the Mexico One Plate at a Time cookbook and if you don't have it you shoud get it!
Shrimp in Mojo de Ajo!
Fish a la Veracruzana!
Red Chile Pork Tamales (wrapped in banana leaves)!
Incredible recipes. Can't be matched!
And the cookbook is written just like Rick speaks. It's one of my favorites!
Now I'm hungry...........
|
|
|
Lee
Ultra Nomad
Posts: 3507
Registered: 10-2-2006
Location: High in the Colorado Rockies
Member Is Offline
|
|
Posole AND Tamals
| Quote: | Originally posted by docsmom
And the cookbook is written just like Rick speaks. It's one of my favorites!
Now I'm hungry........... |
Wife questioned WHY I had so many Rick Bayless programs recorded on TIVO. I said well the Season Pass Manager is programmed to record all his
shows. She'd not heard of him. After showing her one of his programs, she still didn't get it -- she said he talked too ''slow.''
She does love my Red Chile Pork Tamales though. Rick's receipe.
Here's a list of ''wrappers.'' I like the dried corn husks -- easier to find. Steam them well before using them.
''The Wrappers
The most common wrapper for a tamal is the dried corn husk. There are many other variations including fresh corn husks, fresh corn leaves, banana
leaves (fresh or frozen) as well as the membrane from a type of agave plant. In other variations leafy Swiss chard or chaya leaves are used to hold
the masa morsels.
Dried Corn Husks
Dried corn husks are the most commonly used tamal wrapper. Most of the corn husks found in the U.S. are smaller than the husks sold in Mexico. About
seven years ago a new "style" husk was introduced to the U.S. market. This style is called "enconchada" which refers to the "conch shell shape" of
the stacked husks. The enconchada husks are of a higher quality and come in at least three sizes varying from 7" - 9". They are even available
packed in water for immediate use. Normally the husks must be weighted down in water and soaked for at least 10 minutes to make them pliable and
ready for use.
Fresh Corn Husks
The fresh corn husks (not dried) are used in the Northern Veracruz to make green corn tamales. In Michoacan fresh corn tamales are produced called
tamales de elote.
Fresh Corn Leaves
Diana Kennedy describes how fresh corn leaves are folded into "five-pointed sextahedron shapes" called corrundas. There is alternative, less complex
method that produces a triangle shaped tamal. The fresh leaves actually impart an enhanced corn flavor.
Banana Leaves
Banana leaves are quite large and make very efficient wrappers for the larger style tamales. It is best to pick young fresh, tender leaves if you
have a plant available. Otherwise they are available frozen in many Latin markets. To prepare you have to slice the leaf along the central rib, and
remove the rib. The leaves must be heated and wilted over an open high flame to make them flexible. Once cooled, masa is placed on the "smooth" side
of the leaf. Tamales are later boiled, or steamed.
Chaya Leaves
Chaya also know as Jatropha aconitifolia or Cnidoscolus Chayamansa is similar to spinach and even richer in iron. This plant was well known to the
Mayan culture and is still available in some parts of Mexico. The leaves are used medicinally, as well as a cooked or raw vegetable. The raw leaves
are also used as a tamal wrapper.
Tamalon
The tamalon is actually a large tamal that serves many people. You can use a simple smooth (not terry cloth) dish towel to wrap this giant tamale.
Typical ingredients are masa with seasonings mixed with strips of swiss chard. The tamal is steamed then unwrapped, sliced like a jellyroll and
served.''
http://www.gourmetsleuth.com/tamales.htm
|
|
|
| Pages:
1
2 |
![[*]](images/xmbforum/default_icon.gif){kind=icon}
