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Old 08-11-2011, 09:15 AM
 
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Like the good authintic one's you find here in the Tuscon Restaurant's Thank's
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Old 08-11-2011, 10:51 AM
 
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Well, my recipe is one pork chop, one can of enchilada sauce, water, boil until pork is cooked, cut into small pieces. Add a can of drained rinsed hominy. Cook til warm, season with salt pepper, add chopped cilantro, green onions, radishes, limes on side, and chopped fresh jalepenos.
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Old 08-11-2011, 01:52 PM
 
Location: South Central Texas
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My youngest made pozole while here on vacation last couple weeks. I'll see if I can get his recipe.
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Old 08-11-2011, 06:20 PM
 
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Quote:
Originally Posted by Surge View Post
Like the good authintic one's you find here in the Tuscon Restaurant's Thank's
I have no idea if this is authentic for Tuscon, but it is the most common form in North Eastern Mexico and deep south Texas

Red Posole

1 lb lean pork cut in 1” cubes 1 tsp. garlic powder
1 qt. Beef broth 1½ - 2 tsp. dried onion flakes
1 Tbs. chili powder ½ tsp. black pepper
1 tsp. ground cumin 1 (20 oz) can white hominy


Heat a small amount of oil in a dutch oven. Brown pork pieces. Add broth and all spices. Bring to a boil and simmer 30 minutes. Drain hominy and add to the pork mixture. Return to a boil and simmer 30 more minutes. Serve with corn chips and/or corn tortillas.



You can substitute chicken for the pork, green chiles for the chili powder in this recipe to produce something similar to a New Mexico version.
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Old 08-12-2011, 10:39 AM
 
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Thanks everyone, sound great!!
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