December 19, 2008
Salad of parsley, persimmon and black olivesPersimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with this rich dish of fideos, and ...
Yield: 2 servings
edit Ingredients
1 ½ |
pounds pork, cubed |
|
Hot water |
1 |
piece onion, chopped |
¼ |
cup chili powder |
1 |
clove garlic, minced |
1 ½ |
|
1 |
|
½ |
teaspoon oregano |
1 |
can 4 oz. green chile |
1 |
teaspoon salt |
edit Preparation
Step 1 |
Saute onion and garlic in oil; add pork and brown. Transfer to crock pot or large kettle. Add remaining ingredients and enough water to cover. Cook on low for several hours, adding water as needed. |
edit About Pozole
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Other Names: Posole, Pozolé, Pozolli
Edited by: Alisa Escanlar, Barnaby Dorfman
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Wikipedia
Pozole (from Spanish ''pozole'', from Nahuatl ''potzolli''; variant spellings: ''posole'', ''pozolé'', ''pozolli'') is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 C.E.. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple, corn remained. It is a typical dish in various states such as Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest. In many places it is considered a delicacy and is not an everyday food.
