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Another from Alicia
Green Chile Posole
3 to 4 lbs pork meat with bones (ribs, necks, chops, whatever is plentiful
and priced right)
season meat with salt, 4 – 6 cloves garlic, 1-2 chopped onions, etc. Place
in roasting pan and cook in 375° F oven for 1 – 2 hours or until browned and
starting to get crunchy.
While this is cooking, measure out 2 cups of dried posole corn. Pick over
and rinse. Put corn into crockpot. Cover with 4 cups of stock or water.
Add in 1 cup roasted and peeled green chiles (or one 10 oz can Old El Paso
green chile enchilada sauce) and start cooking on low.
When meat is ready, dump it and all its juices into the crockpot with the
posole. Deglaze the roasting pan with 2 cups hot water or stock. You could
also use some white wine if you want. Get all the crunchy stuff that
sticks, this adds lots of flavor.
Cook at least 8 hours on low, until meat is falling apart. Shred the meat
and pick out the bones before serving. If needed, add more stock or water
while cooking, but not too much. When done, the posole should be chewy but
not mushy. The soup should be more of a stew than a broth.
Serve with tortillas if desired. Some will also have lime wedges on the
table to squeeze into the soup.
Cheaters version: Mix one can green chile enchilada sauce, one can hominy,
cooked shredded pork and canned chicken stock to taste. Season with garlic
and onion if needed. Heat through. Not nearly as good as the above recipe!
Recommended accompaniments:
Beer or Tequila based alcoholic beverages
Limeade and iced tea for designated drivers.
3 egg yolks
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated
milk)
1/2 cup ReaLemon. Lemon Juice From Concentrate
1 teaspoon lemon extract (Adam’s Brand if you can find it)
1 9 inch graham craker crumb crust
Whipped cream
Preheat oven to 325 degrees. Beat egg yolks in medium-size bowl with whisk
or fork; gradually beat in condensed milk and lemon juice. Pour into crumb
crust.
Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour.
Chill at least 3 hours.
Serve with whipped cream. Store leftovers covered in refrigerator.
My husband’s grandmother made this for every family get-together, from
Thanksgiving to summer picnics. She used a crumb crust made with Vanilla
wafers, back before they took the real vanilla out of the crackers. In my
effort to avoid artificial flavors and colors, I use Keebler brand crumb
crust instead. If anyone has a line on real Vanilla wafers, I would be glad
to hear it!
alicia
www.fructusventris.blogspot.com
