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Old 14-02-2012, 06:04 PM posted to rec.food.cooking
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Default dinner this week and recipe

I haven't made if for a while. I entered it in the McGinnis
Sisters (local gourmet grocery) Souper Bowl Contest. You send
in the recipe and they choose the finalists who then make their
soup and bring it to the store on Super Bowl Sunday to be tasted
and judge by a panel of judges. 2 years ago I was the 3rd
place winner with my Hungarian Sauerkraut Soup. (Shoulda been
first, though. That soup is *awesome.) I didn't get
anything this year. Hmpf. What do they know about good soup
anyway. :-( So after that I had to make it as I was getting
very hungry for it. Here's the recipe.

POZOLE
(Jaliscan Hominy Soup)

3 lb. country-style spareribs
2 T. lard or vegetable oil
1 c. finely chopped white onion
6 cloves garlic, thinly sliced
1 1/2 t. salt
1 t. dried oregano
1/2 t. cumin seeds, crushed
3 cans condensed chicken broth
3 cans water
1 can (29 oz.) hominy
fresh or bottled tomato salsa
shredded iceberg lettuce
sliced radishes
sliced green onions
lime wedges

Trim fat from spareribs. Brown ribs in lard in 6-7 quart Dutch oven
over medium heat, turning occasionally, until brown on all sides, 30-40
minutes. Remove ribs from pan. Add onion to pan; saute over medium
heat until soft, about 4 minutes. Add garlic, salt, oregano, and cumin;
saute 30 seconds. Add chicken broth, water, and spareribs to pan. Heat
over medium heat to boiling; reduce heat to very low. Simmer, covered,
until ribs are tender, 2-2 hours. Remove spareribs to plate; let stand
until cool enough to handle, about 20 minutes. Remove and discard fat
and bones from ribs. Break meat into large chunks; return to soup.
Refrigerate, covered, 4 hours or overnight. Prepare salsa, if making
fresh. Remove and discard fat from top of soup. Stir in hominy. Heat
over medium heat to boiling; reduce heat to low. Simmer, covered, 30
minutes. Ladle soup into individual bowls. Pass lettuce, radishes,
green onions, lime wedges, and salsa to be added according to
individual taste. Serve with warm corn tortillas.

Kate

--
Kate Connally
If I were as old as I feel, Id be dead already.
Goldfish: The wholesome snack that smiles back,
Until you bite their heads off.
What if the hokey pokey really *is* what it's all about?


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Old 14-02-2012, 06:15 PM posted to rec.food.cooking
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Default dinner this week and recipe

On Tue, 14 Feb 2012 13:04:25 -0500, Kate Connally
wrote:

POZOLE
(Jaliscan Hominy Soup)

3 lb. country-style spareribs
2 T. lard or vegetable oil
1 c. finely chopped white onion
6 cloves garlic, thinly sliced
1 1/2 t. salt
1 t. dried oregano
1/2 t. cumin seeds, crushed
3 cans condensed chicken broth
3 cans water
1 can (29 oz.) hominy
fresh or bottled tomato salsa
shredded iceberg lettuce
sliced radishes
sliced green onions
lime wedges


Would Pozole still be Pozole if I left out the hominy? Would Menudo
still be Menudo if I left out the tripe?

--
Food is an important part of a balanced diet.
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Old 14-02-2012, 06:18 PM posted to rec.food.cooking
aem aem is offline
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Default dinner this week and recipe

On Feb 14, 10:15*am, sf wrote:

Would Pozole still be Pozole if I left out the hominy? *Would Menudo
still be Menudo if I left out the tripe?

No, and No. -aem

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Old 14-02-2012, 11:32 PM posted to rec.food.cooking
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Default dinner this week and recipe

On Tue, 14 Feb 2012 10:18:43 -0800 (PST), aem
wrote:

On Feb 14, 10:15*am, sf wrote:

Would Pozole still be Pozole if I left out the hominy? *Would Menudo
still be Menudo if I left out the tripe?

No, and No. -aem


Darn. I like those two soups in general, but hate those ingredients
in particular, so I eat around them when I order it... but would want
to leave them out if I made them.

--
Food is an important part of a balanced diet.
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Old 15-02-2012, 12:05 AM posted to rec.food.cooking
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Default dinner this week and recipe

On 14/02/2012 6:32 PM, sf wrote:
On Tue, 14 Feb 2012 10:18:43 -0800 (PST),
wrote:

On Feb 14, 10:15 am, wrote:

Would Pozole still be Pozole if I left out the hominy? Would Menudo
still be Menudo if I left out the tripe?

No, and No. -aem


Darn. I like those two soups in general, but hate those ingredients
in particular, so I eat around them when I order it... but would want
to leave them out if I made them.

I only had menudo once, at a Mexican breakfast buffet near Denver.
For some reason, we were talking about tripe and I was saying how my
friend's mother used to cook it every Tuesday and it took until Friday
to get rid of the smell. Her husband pointed out that I was eating it in
the Menudo, and I pointed out that I had been spitting out all the
unchewable bits in it.I have to say that the Menudo was delicious.


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Old 15-02-2012, 03:14 AM posted to rec.food.cooking
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Default dinner this week and recipe

Dave Smith wrote:
On 14/02/2012 6:32 PM, sf wrote:
On Tue, 14 Feb 2012 10:18:43 -0800 (PST),
wrote:

On Feb 14, 10:15 am, wrote:

Would Pozole still be Pozole if I left out the hominy? Would Menudo
still be Menudo if I left out the tripe?

No, and No. -aem


Darn. I like those two soups in general, but hate those ingredients
in particular, so I eat around them when I order it... but would want
to leave them out if I made them.

I only had menudo once, at a Mexican breakfast buffet near Denver. For
some reason, we were talking about tripe and I was saying how my
friend's mother used to cook it every Tuesday and it took until Friday
to get rid of the smell. Her husband pointed out that I was eating it in
the Menudo, and I pointed out that I had been spitting out all the
unchewable bits in it.I have to say that the Menudo was delicious.


Tripe isn't chewable? I don't think I've ever experienced that
with tripe.

Hmmm. I need to make tripe soon.

--
Jean B.
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Old 15-02-2012, 11:35 AM posted to rec.food.cooking
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Default dinner this week and recipe


"Jean B." wrote in message
...
Dave Smith wrote:
On 14/02/2012 6:32 PM, sf wrote:
On Tue, 14 Feb 2012 10:18:43 -0800 (PST),
wrote:

On Feb 14, 10:15 am, wrote:

Would Pozole still be Pozole if I left out the hominy? Would Menudo
still be Menudo if I left out the tripe?

No, and No. -aem

Darn. I like those two soups in general, but hate those ingredients
in particular, so I eat around them when I order it... but would want
to leave them out if I made them.

I only had menudo once, at a Mexican breakfast buffet near Denver. For
some reason, we were talking about tripe and I was saying how my friend's
mother used to cook it every Tuesday and it took until Friday to get rid
of the smell. Her husband pointed out that I was eating it in the Menudo,
and I pointed out that I had been spitting out all the unchewable bits in
it.I have to say that the Menudo was delicious.


Tripe isn't chewable? I don't think I've ever experienced that with
tripe.

Hmmm. I need to make tripe soon.

--
Jean B.



I find [honeycomb] tripe has about the same consistency as calamari (squid).
It's definitely chewable, unless you don't have teeth. LOL I'll have to
check the meat market to see if they have any. I love menudo, which
contains both tripe and white hominy in a wonderful spicy broth.

Jill

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Old 15-02-2012, 05:28 PM posted to rec.food.cooking
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Default dinner this week and recipe

On Wed, 15 Feb 2012 06:35:03 -0500, "jmcquown"
wrote:

I find [honeycomb] tripe has about the same consistency as calamari (squid).
It's definitely chewable, unless you don't have teeth.


Well, I have teeth that are probably in better shape than 90% of the
posters here and the trip I spat out looked honeycombed to me, but I
felt like I was chewing on rubber. Loved everything but that, it's a
very tasty soup. Not fond of Posole though. I wasn't bowled over by
the flavor and didn't like the hominy at all.

--
Food is an important part of a balanced diet.
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Old 15-02-2012, 09:32 PM posted to rec.food.cooking
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Default dinner this week and recipe


"sf" wrote in message
...
On Wed, 15 Feb 2012 06:35:03 -0500, "jmcquown"
wrote:

I find [honeycomb] tripe has about the same consistency as calamari
(squid).
It's definitely chewable, unless you don't have teeth.


Well, I have teeth that are probably in better shape than 90% of the
posters here and the trip I spat out looked honeycombed to me, but I
felt like I was chewing on rubber. Loved everything but that, it's a
very tasty soup. Not fond of Posole though. I wasn't bowled over by
the flavor and didn't like the hominy at all.

--
Food is an important part of a balanced diet.



There's no law that says we have to like the same things

Jill

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Old 17-02-2012, 01:11 AM posted to rec.food.cooking
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Default dinner this week and recipe

jmcquown wrote:

"Jean B." wrote in message
...
Dave Smith wrote:
On 14/02/2012 6:32 PM, sf wrote:
On Tue, 14 Feb 2012 10:18:43 -0800 (PST),
wrote:

On Feb 14, 10:15 am, wrote:

Would Pozole still be Pozole if I left out the hominy? Would Menudo
still be Menudo if I left out the tripe?

No, and No. -aem

Darn. I like those two soups in general, but hate those ingredients
in particular, so I eat around them when I order it... but would want
to leave them out if I made them.

I only had menudo once, at a Mexican breakfast buffet near Denver.
For some reason, we were talking about tripe and I was saying how my
friend's mother used to cook it every Tuesday and it took until
Friday to get rid of the smell. Her husband pointed out that I was
eating it in the Menudo, and I pointed out that I had been spitting
out all the unchewable bits in it.I have to say that the Menudo was
delicious.


Tripe isn't chewable? I don't think I've ever experienced that with
tripe.

Hmmm. I need to make tripe soon.

--
Jean B.



I find [honeycomb] tripe has about the same consistency as calamari
(squid). It's definitely chewable, unless you don't have teeth. LOL
I'll have to check the meat market to see if they have any. I love
menudo, which contains both tripe and white hominy in a wonderful spicy
broth.

Jill


Mmmm. Well, squid can have different textures, so I am not quite
sure about that. It can be a rubber band, or it can be tender. I
am not even going to address raw squid, which I detest.

--
Jean B.


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