Posole?
- Thread starter Urrrk
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A buddy of mine....Good stuff.
I've made Albondogas before...
I've made Albondogas before...
I make it... I love it
I didn't know there was a pozole kit...
by "scratch" you don't mean growing your own corn, soaking the kernals in lye and all that for the hominy do you...because in that case, I'd have to say no. Hominy from a can, but otherwise, pretty much everything else is scratch made.
what's your definition of scratch? can I open a couple cans/boxes of chicken stock or do I need to brew my own stock?
I buy a bag of fresh hominy from the mexican store. Prok,onions, garlic,oregano,lemon and mexican chilis. intsy weensy bit of sugar is the key
cook for an ungodly amount of time and then add hominy about 20 min before serving. Makes for a better hominy experiance. Its just bursts in your mouth
cook for an ungodly amount of time and then add hominy about 20 min before serving. Makes for a better hominy experiance. Its just bursts in your mouth
Damn that looks good monnie...
Do menudo too?
Do menudo too?
that s*** looks good....
Iffin' your talking menudo, it's to die for. There is a red and a white (I prefer the red). Got to have liberal amounts of chopped green onions and cilantro to garnish the top though.
- Thread starter
- #9
I didn't know there was a pozole kit...
by "scratch" you don't mean growing your own corn, soaking the kernals in lye and all that for the hominy do you...because in that case, I'd have to say no. Hominy from a can, but otherwise, pretty much everything else is scratch made.
what's your definition of scratch? can I open a couple cans/boxes of chicken stock or do I need to brew my own stock?
Oh, it's all good.
I was asking mainly because I didn't know how far back into the process one could go, in a logistically sensible manner, in order to make your own posole.
I'm not about to grow my own corn and soak it in lye, but...Monnie posted a pretty reasonable answer to my question.
try adding some radish to the mix... and honey in place of the sugar... thats almost my recipe. i usually ad some neck bones, and patitatas.I buy a bag of fresh hominy from the mexican store. Prok,onions, garlic,oregano,lemon and mexican chilis. intsy weensy bit of sugar is the key
key is a getting a good stock, that and the hominy explosion you mentioned earlier...