tag:blogger.com,1999:blog-7475512217806716613.post3186730588476309295..comments2023-08-09T01:18:59.730-07:00Comments on A Little Cup of Mexican Hot Chocolate: If I Knew You Were Coming I Would Have Cooked You PozoleClementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7475512217806716613.post-5280378410176414372012-10-26T17:41:42.183-07:002012-10-26T17:41:42.183-07:00Pigs feet reminds me of my mom... waste not, want ...Pigs feet reminds me of my mom... waste not, want not!Anonymoushttps://www.blogger.com/profile/01508114700180229059noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-52177313525127461362012-10-25T19:20:28.077-07:002012-10-25T19:20:28.077-07:00Hola, Michael G !
Somehow I think not. :^)Hola, Michael G !<br />Somehow I think not. :^)Clementinahttps://www.blogger.com/profile/15298877166086971726noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-50068184957386703572012-10-25T16:06:21.081-07:002012-10-25T16:06:21.081-07:00Yes, the barley thickens it. The dish has a deep,...Yes, the barley thickens it. The dish has a deep, rich flavor. You're way overestimating my skills.<br /><br />MichaelGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-19864181464076182402012-10-20T19:40:29.276-07:002012-10-20T19:40:29.276-07:00Gracias, Michael G!
Thank you for your recipe. I ...Gracias, Michael G!<br />Thank you for your recipe. I get the distinct feeling that you are a great cook. Although I have never used white wine to deglaze all those delicious bits at the bottom of the pot (at least when it comes to Mexican food), I can see how it would certainly add that extra something special without changing it. Do you add barley to thicken it a bit? <br />I would love to try this!<br />Clementinahttps://www.blogger.com/profile/15298877166086971726noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-9180951559645126362012-10-17T19:14:42.486-07:002012-10-17T19:14:42.486-07:00Here you go. I'm a bit nervous as I've ne...Here you go. I'm a bit nervous as I've never posted a recipe on the net before. It's a stew so feel free to add more chiles or fewer or whatever. Careful with the barley. Hope you like it.<br /><br />GREEN CHILE PORK STEW<br /><br /><br />Ingredients<br /><br />• Pork, cubed 3 lbs<br />• Oil for browning<br />• 2 or 3 Large tomatoes chopped<br />• 6-7 Jalapenos, charred, peeled, chopped<br />• 4-6 Cloves garlic<br />• Large white onion, sliced<br />• Chicken Stock<br />• 1/2 cup Barley<br />• Salt and pepper to taste<br />• White wine<br /><br /><br />Brown the pork in batches, remove to a side dish. Brown the onions and half the garlic, remove from pan. Deglaze pot with white wine.<br /><br /> Add meat back to pot with barley, remainder of garlic and stock to cover.<br /><br /> Cover and simmer for an hour. Add tomatoes, chilies and onions. Simmer for another hour. Monitor liquid all the time to ensure barley is not left dry – dish is best if there’s some liquid.<br /><br />MichaelG<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-24574844732139750442012-10-14T21:50:02.004-07:002012-10-14T21:50:02.004-07:00Hola, Michael G.
Do you realize that we have "...Hola, Michael G.<br />Do you realize that we have "known" each other for almost since the inception of this blog? Ooooooo, that's a long time!<br /><br />Yes, I do think that browning the pork is an excellent idea. I really believe that browning will just add that delicious roasted depth of flavor to the pozole. As for how many cans, I use one very LARGE can that you buy at Mexican grocery stores. <br /><br />And yes, I do love cooking the hominy when it is dried--it has a meaty texture I just love. I have gotten a bit lazy(to be absolutely honest), but someday I'm going to add a page on how to cook dried pozole.<br /><br />As for your recipe, I would love to cook it? Do you share your recipes? I think that is something my viejo would love.<br /><br />Cuidate, Michael G. Nice seeing your name here!:^)Clementinahttps://www.blogger.com/profile/15298877166086971726noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-5544638022235296402012-10-14T09:08:17.668-07:002012-10-14T09:08:17.668-07:00Great to see you again, Clementina. Two quick que...Great to see you again, Clementina. Two quick questions. Well, three. What size cans of pozole do you use? What about using dried pozole? Do you think browning pork cubes before simmering is a good idea? I make an excellent green chile pork stew with browned pork.<br /><br />MichaelGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-15861897334799384602012-10-02T21:40:10.874-07:002012-10-02T21:40:10.874-07:00You are quite welcome, Mark. Please visit my coci...You are quite welcome, Mark. Please visit my cocina anytime!Clementinahttps://www.blogger.com/profile/15298877166086971726noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-12117258050022571202012-10-02T08:41:08.835-07:002012-10-02T08:41:08.835-07:00This looks great. At first, I thought your post wa...This looks great. At first, I thought your post was about Pho, which I cannot get enough of. Pozole seems very similar. Pho is made with chicken or beef, and the broth is made with bone marrow. This Mexican rendition has slightly different flavors, but looks just as good. Thanks for the cultural lesson too!Markhttp://lowcarbgrub.com/noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-82815672482637195732012-10-01T21:15:08.077-07:002012-10-01T21:15:08.077-07:00Yum! This is a great version of pozole. I can'...Yum! This is a great version of pozole. I can't wait to try it.Tiffanyhttps://www.blogger.com/profile/16495622618217007515noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-66054879451274740902012-09-30T13:05:08.192-07:002012-09-30T13:05:08.192-07:00Awww, thank you, I actually love the name of your ...Awww, thank you, I actually love the name of your blog too.. I adore Mexican Hot Chocolate! lolchica chocolatinahttps://www.blogger.com/profile/09462772395065920197noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-47594658469744869442012-09-29T18:19:57.460-07:002012-09-29T18:19:57.460-07:00Hola, Chica Chocolatina!
I quite understand your a...Hola, Chica Chocolatina!<br />I quite understand your aversion to pig's feet,because I never eat it myself. But, there is no getting around the fact that those little porky pathetic patitas sure can pack a flavorful wallop. This is what I do: skip the pig foot and just eat the the rest of the pozole. It leave the pig's patas to my viejo.<br />Enjoy the pozole!<br />By the way, I love the name "Chocolatina"! Why didn't I think of it??Clementinahttps://www.blogger.com/profile/15298877166086971726noreply@blogger.comtag:blogger.com,1999:blog-7475512217806716613.post-64653159510097877932012-09-29T13:48:25.941-07:002012-09-29T13:48:25.941-07:00I have to confess I am one of those people who hav...I have to confess I am one of those people who have a complete fear or the thought of eating pig's feet. No puedo comer menudo en ninguan manera, pero the way you describe your pozole in your fantastic stories....has me a little curious! Lolchica chocolatinahttps://www.blogger.com/profile/09462772395065920197noreply@blogger.com