Pozole jalisco 1

1 Servings

Ingredients

Quantity	Measure	Ingredient
5	pounds	Pork meat(combination, tende
		Butt and neck bones.
2	tablespoons	Salt
		Accompaniments:
		Salsa picante
		Onion-minced
		Lettuce, shredded
		Lime wedges
		Radish, sliced
		Oregano
		Tortilla, toasted
		Red pozole:
		Garlic cloves, minced
4		Red chiles, dried
		Green pozole(pozole verde)
1		Chicken, small, cut in half
1	pounds	Tomatillos, fresh
⅓	cup	Oil
4		Chiles, green
1		Lg Onion
2		Epazote sprigs
2		Hoja santa sprigs
1½	cup	Pumpkin seeds, hulled, toast

Directions

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 boil.Place one heaping teaspoon 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 ½ 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(combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one 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(corn).Add 2 Tablespoons salt and alow 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.