hi everybody, got a question, what can you do with leftover pork roast?
i can think of burritos but that's it. please help.

How about using it for chili verde?
"fishman99" wrote in message
...
hi everybody, got a question, what can you do with leftover pork roast? i
can think of burritos but that's it. please help.

Tacos!

"fishman99" wrote in message
...
hi everybody, got a question, what can you do with leftover pork roast?
i can think of burritos but that's it. please help.

fishman99 wrote:
hi everybody, got a question, what can you do with leftover pork roast?
i can think of burritos but that's it. please help.

Chop it up into small cubes, throw it into a pot with a can of hominy,
add
some red enchilada sauce, onions, oregano, and cilantro, and you have a
Mexican pork stew called "pozole" or "posole" that is traditionally
eaten around Christmas or New Years Day.

Simmer it for about 20 to 30 minutes to combine the flavors.

I had some in a local restaurant (the local population is about 2/3rds
Mexican and the owner made it specially for me, as it wasn't even
Sunday) and they gave me a bowl of shredded cabbage to put on top of
the stew. I thought that was strange, as Mexican cuisine doesn't seem
to use cabbage very often. They traditionally use something else on
top, but I don't remember what it was.

"fishman99" wrote in message
...
hi everybody, got a question, what can you do with leftover pork roast? i can
think of burritos but that's it. please help.

Non-Authentic Machaka.

:-)

Dimitri

"kriyamanna" wrote in message
oups.com...


Chop it up into small cubes, throw it into a pot with a can of hominy,

No hominy in posole. Posole is in posole. Similar but not the same thing.

add
some red enchilada sauce, onions, oregano, and cilantro, and you have a
Mexican pork stew called "pozole" or "posole" that is traditionally
eaten around Christmas or New Years Day.

Simmer it for about 20 to 30 minutes to combine the flavors.

I suppose you could call this "Quick Posole Stew" or "Easy Posole Stew", but
it sure ain't Posole Stew.

I had some in a local restaurant (the local population is about 2/3rds
Mexican and the owner made it specially for me, as it wasn't even
Sunday) and they gave me a bowl of shredded cabbage to put on top of
the stew. I thought that was strange, as Mexican cuisine doesn't seem
to use cabbage very often. They traditionally use something else on
top, but I don't remember what it was.

In my experience, shredded cabbage is often used in Mexican cuisine. I'd
call it a common ingredient.

All just MHO,
Charlie

"Dimitri" wrote in message
.. .

"fishman99" wrote in message
...
hi everybody, got a question, what can you do with leftover pork roast?
i can
think of burritos but that's it. please help.

Non-Authentic Machaka.

:-)

Dimitri

Indeed! Burritos have already been thought of, but shredded leftover pork
cries out for a breakfast burrito or two.

Charlie

"fishman99" schreef in bericht
...
hi everybody, got a question, what can you do with leftover pork roast? i
can think of burritos but that's it. please help.

tortas! is very common in mexico

jl

"pulido" wrote in message
. ..

"fishman99" schreef in bericht
...
hi everybody, got a question, what can you do with leftover pork roast?
i
can think of burritos but that's it. please help.

tortas! is very common in mexico

jl
Yes, but you need bolillos or teleras which are impossible to find in the US
because the yeast cannot live in elevations lower than 6,000 which is Mexico
City. Not even bolillos and teleras from lower elevations in Mexico live up
to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you might
luck out.

Wayne

"Wayne Lundberg" wrote in message
...


Yes, but you need bolillos or teleras which are impossible to find in the US
because the yeast cannot live in elevations lower than 6,000 which is Mexico
City. Not even bolillos and teleras from lower elevations in Mexico live up
to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you might
luck out.

Wayne

IIRC the bolillos have a nice crust and the teleras are soft crusted. The CRAP
here is all soft - YUK!

Dimitri

"Dimitri" wrote in message
. ..

"Wayne Lundberg" wrote in message
...


Yes, but you need bolillos or teleras which are impossible to find in
the US
because the yeast cannot live in elevations lower than 6,000 which is
Mexico
City. Not even bolillos and teleras from lower elevations in Mexico live
up
to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you
might
luck out.

Wayne

IIRC the bolillos have a nice crust and the teleras are soft crusted. The
CRAP
here is all soft - YUK!

Dimitri

I've tried oven browning French rolls and San Francisco sour dough, but have
not been able to find anything that is even close to a good Mexican bolillo
or telera. I've even smuggled back some DF dough and tried to make it here
in Chula Vista... absolutely no soap. Just does not work.

Wayne

"Wayne Lundberg" wrote in message
...

Dimitri

I've tried oven browning French rolls and San Francisco sour dough, but have
not been able to find anything that is even close to a good Mexican bolillo
or telera. I've even smuggled back some DF dough and tried to make it here
in Chula Vista... absolutely no soap. Just does not work.

Wayne

If you have one in the area find a Panera Bread Store.

Try their baguette either reg or sour dough.

Dimitri

Google showed me a bunch around here. Will give it a try!

"Dimitri" wrote in message
. ..

"Wayne Lundberg" wrote in message
...

Dimitri

I've tried oven browning French rolls and San Francisco sour dough, but
have
not been able to find anything that is even close to a good Mexican
bolillo
or telera. I've even smuggled back some DF dough and tried to make it
here
in Chula Vista... absolutely no soap. Just does not work.

Wayne

If you have one in the area find a Panera Bread Store.

Try their baguette either reg or sour dough.

Dimitri

On Tue, 23 Aug 2005 19:43:20 GMT, "Wayne Lundberg"
wrote:


"pulido" wrote in message
...

"fishman99" schreef in bericht
...
hi everybody, got a question, what can you do with leftover pork roast?
i
can think of burritos but that's it. please help.

tortas! is very common in mexico

jl
Yes, but you need bolillos or teleras which are impossible to find in the US
because the yeast cannot live in elevations lower than 6,000 which is Mexico
City. Not even bolillos and teleras from lower elevations in Mexico live up
to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you might
luck out.

Wayne


Well, Wayne, there are plenty of places above 6ooo feet in the Us with
a large Mexican popluation. Maybe you need to go there.

Not having had the Mexico Ciity teleras or bolillos, I cannot
reference them, but one of my favotite sandwiches here in San Diego is
a sliced an toasted telera (made fresh kitty-corner from Krakatoa
where the sandwich is served) spread with smashed avocado and fresh
minced bacon. Needs nothing else. Well, perhaps a bit of S&P.


jim

Denver is the highest city in the US with a large Mexican population but is
not quite 6,000 high, only slightly over 5,000 thus called the "Mile High
City". I can't think of any other big city that high up...

Glad to know you found a good source for tortas. They are delightful!

Wayne

wrote in message
...
On Tue, 23 Aug 2005 19:43:20 GMT, "Wayne Lundberg"
wrote:


"pulido" wrote in message
...

"fishman99" schreef in bericht
...
hi everybody, got a question, what can you do with leftover pork
roast?
i
can think of burritos but that's it. please help.

tortas! is very common in mexico

jl
Yes, but you need bolillos or teleras which are impossible to find in the
US
because the yeast cannot live in elevations lower than 6,000 which is
Mexico
City. Not even bolillos and teleras from lower elevations in Mexico live
up
to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you
might
luck out.

Wayne


Well, Wayne, there are plenty of places above 6ooo feet in the Us with
a large Mexican popluation. Maybe you need to go there.

Not having had the Mexico Ciity teleras or bolillos, I cannot
reference them, but one of my favotite sandwiches here in San Diego is
a sliced an toasted telera (made fresh kitty-corner from Krakatoa
where the sandwich is served) spread with smashed avocado and fresh
minced bacon. Needs nothing else. Well, perhaps a bit of S&P.


jim