---------- Recipe via Meal-Master (tm) v8.02
  
       Title: POZOLE
  Categories: Soups, Southwest, Holiday, Usenet
       Yield: 4 servings
  
       3 lb Pork shoulder
            -(or shoulder chops),
            -with bones in
      29 oz White hominy (one
            -can), with packing juice
       6    Garlic cloves
       2 tb Chili powder
            -(or more to taste)
       2 ts Salt
  
   Put the pork shoulder piece (s) in a large kettle.
   Don't bother to cut them up.  Cover with cold water,
   about 10 cups.  Slowly bring to a simmer, uncovered.
   As it simmers for the first 10 minutes or so, skim off
   any scum that rises to the surface.  (It will stop
   appearing after this.)
   
   Simmer, partially covered, for at least two hours.
   Don't let too much water boil away; just leave the lid
   a bit ajar so a small amount of steam can escape.
   
   Remove from heat.  Remove the pork pieces from the
   broth and cut the meat from the bones. Discard the
   bones. Cut the meat in medium chunks (whatever size is
   appropriate for stew) and return it to the broth.
   
   Crush or mince the garlic.  Add the hominy with its
   juice, garlic, chili powder and salt to the pork and
   broth.  Adjust the chili powder to your taste. The
   estimate here is for a mild store-bought unblended
   spice and will produce a mild pozole. If you grind
   your own chiles, they may be hotter.  If you use a
   blend of chili powder and other spices (which is not
   recommended), you will probably want to reduce the
   salt. Remember that chili powder becomes mellowed and
   less spicy as it cooks.
   
   Return to heat and simmer (partially covered as
   before) for another two hours. By this time, some of
   the meat will still be in chunks, and some will be
   shredded. Skim the grease from the top; there may be
   quite a bit. Check for salt before serving. (Don't try
   to add anything else at the end; chili powder and
   garlic need time to cook.)
   
   I serve this with corn tortillas, wrapped in foil and
   warmed in the oven for ten or fifteen minutes.
   
   NOTES:
   
   *  A simple New Mexican holiday stew -- This stew is
   from New Mexico.  It is traditionally served on
   special days, such as Christmas Eve or New Year’s Eve.
   
   *  An alternate way of cooking the stew is to simmer
   the pork for at least one hour, remove the bones and
   add the other ingredients as described above, and cook
   covered in a slow oven (275 (135 ) for several hours.
   
   : Difficulty:  moderate.
   : Time:  1 hour preparation, 2 hours cooking.
   : Precision:  Approximate measurement OK.
   
   : Vicki O'Day
   : Hewlett-Packard Laboratories, Palo Alto, California,
   U.S.A. : hplabs!oday
   
   : Copyright (C) 1986 USENET Community Trust
  
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