Post by Okwes on Nov 27, 2006 12:02:10 GMT -5
Pueblo Posole (Feast Day Soup)
Categories: Native, Soups, Fish
Yield: 8 Servings
3 c Posole (dried corn)
8 c Water
1 1/2 lb Beef or pork ribs; trimmed
-of all fat
4 Red chilies; roasted &
-finely chopped
2 ts Salt
1 md Onion; coarsely chopped
2 cl Garlic; finely minced
2 tb Fresh epazote, cilantro or
-oregano; chopped
Cook posole in a large, heavy kettle, in the 8 cups water, over medium
heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat
and roasted chilies and half of the salt, and continue to cook,
covered, about 2 hours, until the meat is tender. Add the remaining
ingredients and simmer for another 20 minutes. Serve hot.
"Enduring Harvests: Native American Foods & Festivals for Every
Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook,
Scanned and formatted for you by The WEE Scot -- paul macGregor
Categories: Native, Soups, Fish
Yield: 8 Servings
3 c Posole (dried corn)
8 c Water
1 1/2 lb Beef or pork ribs; trimmed
-of all fat
4 Red chilies; roasted &
-finely chopped
2 ts Salt
1 md Onion; coarsely chopped
2 cl Garlic; finely minced
2 tb Fresh epazote, cilantro or
-oregano; chopped
Cook posole in a large, heavy kettle, in the 8 cups water, over medium
heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat
and roasted chilies and half of the salt, and continue to cook,
covered, about 2 hours, until the meat is tender. Add the remaining
ingredients and simmer for another 20 minutes. Serve hot.
"Enduring Harvests: Native American Foods & Festivals for Every
Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook,
Scanned and formatted for you by The WEE Scot -- paul macGregor