robert-r
is Blowin Smoke!
We love Pozole. Can't get enough of it and haven't for quite a while.
Hispanic supermarket here had the Pozole mix on sale this week. Got!
Picked up 2 lbs. of nixtamal from my favorite tortilleria.
Heating the nixtamal in water with half a head of garlic chunks.
Heating the pork in water with 1 1/2 tbs of salt.
After the meat was boiling for a while, skimmed the fat and added a chopped onion.
After both pots were brought to a boil, reduced to a simmer and cooked for several hours. Temps were around 350* in the cookers. KBB for heat.
These Caliente gill kits come in real handy for a cook like this. Makes it ez to adjust heat in the Dutch ovens.
I've ended up with 2 of them: https://www.amazon.com/Caliente-400...rType=all_reviews&sortBy=recent#R6KN3I8IEE81D
Seeded Ancho, Negro and Guajillo chiles soaked in hot water for 20 minutes.
Chilies and water into the blender. Liquefied.
Then strained. And added to the nixtamal.
Cooked the pork until it was falling apart. Separated the fat and bones from the meat.
Hispanic supermarket here had the Pozole mix on sale this week. Got!
Picked up 2 lbs. of nixtamal from my favorite tortilleria.
Heating the nixtamal in water with half a head of garlic chunks.
Heating the pork in water with 1 1/2 tbs of salt.
After the meat was boiling for a while, skimmed the fat and added a chopped onion.
After both pots were brought to a boil, reduced to a simmer and cooked for several hours. Temps were around 350* in the cookers. KBB for heat.
These Caliente gill kits come in real handy for a cook like this. Makes it ez to adjust heat in the Dutch ovens.
I've ended up with 2 of them: https://www.amazon.com/Caliente-400...rType=all_reviews&sortBy=recent#R6KN3I8IEE81D
Seeded Ancho, Negro and Guajillo chiles soaked in hot water for 20 minutes.
Chilies and water into the blender. Liquefied.
Then strained. And added to the nixtamal.
Cooked the pork until it was falling apart. Separated the fat and bones from the meat.
