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Cat Forum / Cat Anecdotes / August 2005PING! Victor re: Pozole
http://mexico.udg.mx/cocina/ingles/menu/typical_food/15.html I understand the translation but I cannot find "pig head meat" (and frankly would rather not!) Should I consider "pig elbow" to be ham hocks? If so, I gather they should be raw hocks not smoked? Then it just says "pork". The aforementioned *is* pork, so what do I use? Pork roast? Any indication of how much? I'm afraid I don't know what huajillo chillies are and probably cannot find them unless I go on an extensive search, which I'm not wont to do. I *do* know what laurel leaves are (bay leaves) and I have dried Mexican oregano! No idea about ground chili piquines, either. And is the lettuce, radishes and onions cooked in *with* the corn and meat? It's hard to tell from the photo and from the directions. Maybe they are garnishe? (The idea of cooked lettuce does not appeal to me, but then again, lettuce does not appeal to me in general.) Jill  SignatureI used to have a handle on life...but it broke off. > I understand the translation but I cannot find "pig head meat" (and frankly > would rather not!) Should I consider "pig elbow" to be ham hocks? If so, I They sell pig heads whole and by the half. You're supposed to make a big pot of pozole, you see. ;) Anyhow, the original version says "codillo", which I think is pork butt. You basically want a cut of meat that will be good in a stew. > I'm afraid I don't know what huajillo chillies are and probably cannot find > them unless I go on an extensive search, which I'm not wont to do. I *do* Huajillo or guajillo chiles are a variety of dry chiles, widely available in many grocery stores, at least here in Texas. Where do you live again? > know what laurel leaves are (bay leaves) and I have dried Mexican oregano! > No idea about ground chili piquines, either. Chile piquin is a small, very hot chile. It's used to add heat to the pozole, so you could use any chopped fresh chiles you have handy. > And is the lettuce, radishes and onions cooked in *with* the corn and meat? No, they're garnishes. > It's hard to tell from the photo and from the directions. Maybe they are I told you they were weird... :) > garnishe? (The idea of cooked lettuce does not appeal to me, but then again, > lettuce does not appeal to me in general.) SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >> I understand the translation but I cannot find "pig head meat" (and >> frankly would rather not!) Should I consider "pig elbow" to be ham [quoted text clipped - 6 lines] > butt. > You basically want a cut of meat that will be good in a stew. Okay, pork butt (which is a strange term in and of itself since it's actually cut from the shoulder) I can find. I think I'll skip the pigs heads - I think I saw them at a market in Thailand once :) >> I'm afraid I don't know what huajillo chillies are and probably >> cannot find them unless I go on an extensive search, which I'm not [quoted text clipped - 3 lines] > available in many grocery stores, at least here in Texas. Where do you > live again? Outside of Memphis, TN. I have ground Ancho and Chipoltes. >> know what laurel leaves are (bay leaves) and I have dried Mexican >> oregano! No idea about ground chili piquines, either. > > Chile piquin is a small, very hot chile. It's used to add heat to the > pozole, so you could use any chopped fresh chiles you have handy. The best I can do is jalapenos, or maybe habaneros. >> And is the lettuce, radishes and onions cooked in *with* the corn >> and meat? > > No, they're garnishes. Thank God! And thank you, Victor :) Jill > Outside of Memphis, TN. I have ground Ancho and Chipoltes. You can substitute anchos if that's the only ones you can find. Guajillos have a different flavor, but anchos are also nice. > The best I can do is jalapenos, or maybe habaneros. Jalapenos will work. > Thank God! And thank you, Victor :) No problem, let us know how it goes if you make it. SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com I have used both chicken and roast mutton (not in the same batch)effectively in posolé. > I have used both chicken and roast mutton (not in the same batch)effectively > in posolé. Right, you can make chicken pozole for sure. The traditional one is with pork though. Nothing like a piece of pork cheek on your bowl. :) SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >> I have used both chicken and roast mutton (not in the same >> batch)effectively >> in posolé. > > Right, you can make chicken pozole for sure. The traditional one is with > pork though. Nothing like a piece of pork cheek on your bowl. :) I think some Chinese soups have pork feet, and pork ears in them. Fish cheeks are supposed to be delicious too. But they are not my cup of tea. Winnie > (The idea of cooked lettuce does not appeal to me, but then again, > lettuce does not appeal to me in general.) Actually, it depends upon the lettuce! My mom (who would NEVER "waste" food, if she could find any way to use it) used to cook the coarse, outer leaves of romaine. It was pretty much like any of the leafy vegetables one normally cooks (chard, kale, bok choy, etc.) My grandmother used to make "wilted" lettuce with the leaf lettuce from her garden - she put the lettuce in a large bowl, then poured a hot dressing over it. (IIRC, to make the dressing she'd fry up a few slices of bacon, crumble it, drain off some - but not all - of the fat, then add vinegar and a bit of sugar to the pan and heat through.) The lettuce wasn't QUITE "cooked", but close enough. >> (The idea of cooked lettuce does not appeal to me, but then again, >> lettuce does not appeal to me in general.) [quoted text clipped - 9 lines] > then add vinegar and a bit of sugar to the pan and heat through.) The > lettuce wasn't QUITE "cooked", but close enough. Oh, wow, that brings back memories... Mom used to make wilted lettuce that sounds just like that. My favorite salad when I was a kid.... Mom used spinach sometimes for a bit of variation, but it was good with regular leaf lettuce, too. Katrina |
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