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and reheat later.
2. Tomato Soup:
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Ingredients:
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3 lbs Roma tomatoes
3 cloves garlic
3 tbsp shallots
1 tsp oregano
1 tbsp butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream
Instructions:
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Quarter tomatoes. Place skin side down in two jelly roll pans. Put
garlic cloves in one of the pans, also. Bake at 350 degrees for 45
minutes. Cook shallots and oregano in butter, then add the tomatoes and
garlic (removed from cloves and crushed) and the 1.5 cups of chicken
broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken
broth to get desired consistency (should be same consistency as pepper
soup). Either refrigerate or use it now.
To Serve:
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Take two cups and half-way (or more) fill one with pepper soup and the
other with tomato soup. From opposite sides of the individual serving
bowl, pour the soups in simultaneously. You'll end up with yellow soup
in one half of the bowl and red in the other half. Then drizzle the top
with some heavy cream that has been beaten with chopped jalapeno and a
little garlic (strain it before drizzling). Beautiful, and it tastes
great, too!
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mara
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Posole : COLLECTION
Posole : COLLECTION
From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
Date: 28 Oct 1993 14:56:57 GMT
Originally contributed to Prodigy by Melanie Miguel.
Categories: Mexican, Soups, Main dish
Servings: 12
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 ts Oregano
2 Cloves garlic, mashed
2 tb Chopped onion
4 Red chili pods,remove seeds
Place meat and pork rinds and pork shanks in a large kettle and add about
5 quarts of water or enough to cover meat. Add approximately 1 tablespoon
salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid. Wash the posole very
carefully until the water is clear so as to remove lime from kernels. Put
in large kettle and cover with water. Boil until posole has popped. Mix
meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
dish with hard rolls, tortillas or crackers. Additional red chili sauce
may be added at serving time for more spice. NOTE:Posole can be found
in the meat section if it is available in your area, if not available,
hominy can be substituted in the same quantities but no rinsing or
pre-cooking is needed. The posole will lose its authenticity but none of
its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can
also add one can of tomatoes to enhance the flavor.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pozole Jalisco
Categories: Mexican, Vegetables
Servings: 1
Mel's Instructions
2 DAYS AHEAD: Put 1 pound whole white corn kernels
(hominy) to soak in a pot, covered with water,
overnight. NEXT DAY: Change water and bring to a
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Posole : COLLECTION
boil. Place one heaping tea- spoon unslaked lime in
one cup cold water and add it to the corn through a
strainer. Boil the corn 12 minutes. Cover, and let
stand 1/2 hour. Wash the corn in water several times,
removing the thin sheaths on the kernels as you go.
Rinse again. Keep refrigerated. ON DAY OF PREPARATION:
Bring to a boil 5 pounds pork meat (combina- tion
pork tenderloin, shoulder, butt and neck bones).
Lower to a simmer for one hour.
At the same time, place the hominy in fresh, cold
water - about 14 cups - and bring to a brisk boil for
about 1 hour. The kernels should open. After the hour,
remove the pork from its pot and cut into serving size
pieces. Add the pieces of pork to the hominy. Add 2
Tbsp salt and allow to cook, uncovered about 4 hours
on a slow simmer. Reserve liquid pork broth from meat
and maintain in another pot, simmering. This should be
added to the hominy as needed. ACCOMPANIMENTS:Salsa
picante, finely chopped onion, shredded lettuce or
cabbage, lime wedges, sliced radish, oregano, toasted
tortilla.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pozole Rojo (red pozole)
Categories: Mexican, Vegetables
Servings: 1
Mel's Instructions
Start with the basic Pazole Jalisco recipe and then
follow these instructions:
Add to the pozole, at the same time you add the meat,
the following: 6 crushed garlic cloves; 4 dried red
chiles (of the large variety, such as ancho or
guajillo) First lightly char and then soak them in 1
cup hot water. Then remove stems and seeds and puree
in blender with the water.
Continue cooking as before.
-----
---------- Recipe via Meal-Master (tm) v7.02 [ Pobierz całość w formacie PDF ]