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Joined: Mar 2002
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My aunt made the hominy in the same kettle we used to cook off the lard when killing hogs. She used lye/wood ashes or some such and when finished she put it up in jars. Was a good side dish but the canned stuff..not so much. Big difference in the two. But, let me say that I didn't enjoy hominy enough to go off and try to make some. Just one of those things thats gone forever I guess.




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All that corn that coulda' been fermented gone to waste. Oh the horror!

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I could sure use a good recipe for Pasole


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Originally Posted by saddlesore
I could sure use a good recipe for Pasole


The one I like best....

Pozole (Pork and Hominy Soup)

1/4 cup vegetable oil
1 clove garlic ( I like more)
� pound pork ( I have used pork loin, pork roast, etc) cut into 1/2 inch cubes
1/4 cup all purpose flour
1 medium onion chopped ( about 3/4 cup)
2 cups cooked pinto beans ( a 30 ounce can works well)
1 can (30 ounce) hominy drained
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped green chilies (I just use a small can of roasted and peeled, you can use mild or hot)
1 Tbsp chili powder
3 cups chicken broth ( I use 2 15 oz cans)
1 Tsp salt
1/4 Tsp pepper
1 1/2 Tsp dried oregano leaves
1 small onion, chopped (about 1/4 cup)
Heat � cup oil and the garlic in a 3 quart sauce pan or stock pot until hot. Coat pork with flour. Cook and stir over medium heat until brown; remove from saucepan. Cook and stir � cup onion in same saucepan until tender. Stir in pinto beans, hominy, carrot, celery, green chilies and chili powder. Heat to boiling, reduce heat. Cover and simmer 10 minutes.
Stir pork, oregano, chicken broth, salt, pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add � cup chopped onion and the cilantro to mixture prior to serving.



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Thanks a bunch.I'll give it a try.I don't see the amount of cilantro and when to add to the dried oregano?

Vince

Last edited by saddlesore; 03/16/13.

If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Cilantro by taste (my wife doesn't like it and I love it). Oregano is mentioned in the second line from the bottom.


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Originally Posted by eh76
Pozole! It is southern and messican laugh


My wife makes Pozole that is AWESOME... fresh corn tortillas with a little dab of Sour Cream and a ton of cilantro. Man, I can eat of ton of that! Does it in the crock pot and its pretty easy... should see if she can get me the recipe to share.


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My wifes family is from Taos.

Her aunt makes the best Pozole I have ever had. She uses red chile, though I also enjoy the green.


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Texoma Caviar

2 cans (14oz) blackeye peas rinsed, drained
1 can white hominy drained
2 med tomatoes chopped
4 green onions chopped
2 cloves of garlic minced
1 medium sweet green pepper chopped
1 jalapeno pepper chopped
1 1/2 cups of chopped onion
1 1/2 cups chopped fresh parsley
1 8oz bottle of Italian salad dressing (we use the Good Seasons packet and mix it up with vinegar and oil)

Combine all ingredients and mix well
Pour salad dressing over mixture, refrigerate at least 2 hours (overnite is better), drain and serve with tortilla chips or as a side dish. Great as a side with ribs.

+1 on pozole

Last edited by LostArra; 03/30/13.
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Hominy uses/recipes? Quite a few, actually.


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