New Year's Resolution - Give The People What They Want… - Counter Intelligence: Confessions of A Working Mom Blog at Allrecipes.com - 293699

Counter Intelligence: Confessions of A Working Mom

New Year's Resolution - Give the people what they want… 
 
Jan. 4, 2013 5:28 pm 
Updated: Jan. 8, 2013 4:05 pm

Hola AR Friends and Family!!  Yes, it’s been some time since I’ve been hanging around this old place.  I’ve been re-nesting, making myself crazy with party planning and holiday cooking, and the occasional bout of feeling sorry for myself.  Now that the crazy holidays are over,  I’ve been doing my annual New Year re-evaluation of things and going over successes of the holidays and things I’d do better this coming year, sticking to festive parties at not having pity parties,  being grateful for my wonderful life, and looking forward to making more wonderful memories in the coming year. 

One of the things I’m “re-evaluating” is my AR name.  My 1stLady name came from the fact that I was a wife to a 1st Sgt in the Marine Corps, and well, that’s not me anymore.  So I’m vetting some new names and it’s a little harder than I thought.  So being that I tend to get ADD in tough decision making times, I decided to divert focus to a more important AR issue…POSOLE!!!

**Applause** - Thank you , thank you…you like me, you really like me!! 

And, without further adieu…

Pozole

8 cups water

1 pata (pigs foot) cut by butcher in half or 1/4s (optional- kinda gives the saying “It’s so good cuz I put my foot in it” some validity)

2 lbs of pork neckbone (called espinazo at the Mexican stores)

2 lbs of cubed pork (stew meat or cube your own pork shoulder)

1 onion

1 clove of garlic (or 2 if love garlic as much as I do)

2 bay leaves

 

Chicken bouillon (follow directions on ratio of bouillon to water…also trust your taste buds add til you feel it’s right, don’t let it overpower the broth)

1 can (7 oz) El Pato Jalapeno Salsa

 

1-2  cup chile sauce (soak 10 California or New Mexico chilis in boiling water til softened. Remove stems and put into blender with water from soaking starting with a cup and blend, adding a little more water to smooth out if too thick.  Strain chilis through a colander or cheesecloth to remove skin and seeds)

 1- 16 oz Can of hominy (drain liquid & rinse hominy)

 Salt to taste

 

Start off by rinsing pig feet, neck bones, and meat.  Place first 7 ingredients into a pot with onion cut in quarters and one whole clove of garlic.  Bring to a slight boil and let everything “simmer” boil for at least 1-2 hours.  Don’t stir.  As foam impurities rise to the top, skim off for a clearer broth.  If water goes down too much, just add cold water to cover the meat and let come to a soft boil again.  Did I already say Don't stir, ok, well don't pleeeez.  Then, after 1 hour, check meat.  If fork tender then you can take meat and bones out of the soup and shred the meat (you can return bones to pot if you like, if not remove them and give them to your dog – I know PETA, so bad for dogs but mine are still alive and they love their bones.)

Finally, add bouillon and salt to taste.  Then add the can of El Pato…mmm, things are gettin’ good!!  Now add hominy and chile sauce and simmer a half hour more. 

Place in bowls and add your fixin’s

 

Fixings

 Shredded cabbage

Radishes sliced or diced

Dice onion

Avocado slices (mmm, heaven)

Cilantro if you love it, some don’t and well, not sure how I feel about you.  Hee hee

Tostada shells or corn tortillas

 

And there you have it folks…feel free to tweak, but not too much.  If I’ve learned anything in the Posole Game, it’s keep it simple. 

 

!!!Feliz Ano Nuevo y Buen Provecho Amigos!!!

 
Comments
Lela 
Jan. 5, 2013 7:21 am
First Lady-nice to see you back here. I see you are revealing the secrets to making Posole. I didn't know not stirring was a key point in making Posole.
 
Jan. 5, 2013 10:00 am
I think you need to put yourself first this year young lady so my suggestion for your new screen name is 1st Angel :) Happy new year and see you in Maui!
 
Jan. 5, 2013 11:23 am
Thank you for sharing! I love Posole. I also love your attitude! As for your new name - I will have to think on that.
 
Jan. 5, 2013 4:37 pm
Happy New Year Classy Lady! You have a great spirit and a killer Posole recipe.
 
Jan. 5, 2013 4:37 pm
Happy New Year Classy Lady! You have a great spirit and a killer Posole recipe.
 
Jan. 7, 2013 1:44 pm
Ah, the wait is over. Thank you for the recipe and thanks again for the enchilada sauce. You're an "Angel".
 
Jan. 8, 2013 8:04 am
YUM!
 
Jan. 8, 2013 4:05 pm
How cute Mauigirl!! I agree, taking better care of me from now on. Happy New Year everyone!! I'm so excited to hear from all of you!!
 
 
 
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1st Lady

Home Town
Covina, California, USA

Member Since
Nov. 2004

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy

Hobbies
Scrapbooking, Gardening, Camping, Reading Books

Links
 
 
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About Me
Born in Mexico...raised a California girl, I'm always trying to find my roots with my cooking. I have a big family with my mom as matriarch and master cook. So I have some big shoes to fill.
My favorite things to cook
I love cooking food that my mom always made when we were younger. She doesn't really have any recipes, so it's a challenge. Every time she cooks, it's a unique experience since variations on ingredients are never the same. I also love Mexican food El Paso style. I would like to dabble more in Italian and Filipino dishes. My all time fav is BBQ and down home Southern comfort food.
My favorite family cooking traditions
I come from a Mexican Family. Family gatherings center around the kitchen and dinning areas. I love having family around the kitchen cooking, sitting around the dinner table talking, laughing,joking, drinking and eating.
My cooking triumphs
Mastered flour tortillas in 2013!!!
My cooking tragedies
That I mastered flour tortillas in 2013...I think I gained 5 lbs in one week.
 
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