On 4 Mar 2015 17:46:48 GMT, notbob > wrote:

>I had a partial pork shoulder in the freezer and discovered my local
>health food store (HFS) had ancho and New Mexico chile pwdr. This,
>along with a pkg of frozen nixtamal, made the choice easy. Pozole!
>
>I used this recipe:
>
>http://www.homesicktexan.com/2009/12...years-day.html
>
>....and it turned out excellent! No kidding. Pozole is one of my
>fave dishes and this version is on par with the best I've eaten. This
>includes a lotta pozole in CA Mexcian restos.
>
>The frozen nixtamal was not as good as I thought it would be. Not
>even close to freshly made nixtamal, so the canned hominy will do, but
>I'd make sure it was Juanita's brand (also available in no. 10 cans).
>
>I will confess to using my 5 qt pressure cooker to tenderize the meat,
>but only the meat and spices. I cooked the main dish in the p/c
>vessel with no lid. After a week of eating and storing in fridge,
>it's better than ever.
>
>I notice a lotta pozole con pollo, lately. Worse, it's white pozole,
>not red. What is it with Whitey and chickens? Bleah!
>
>nb

What!! no neck bones, no trotters?
Here's another option
http://www.kokoscornerblog.com/mycor...aking-day.html
or
http://tinyurl.com/kqam5e7

koko

--

Food is our common ground, a universal experience
James Beard