Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Bored!
Date: Fri, 2 May 2025 10:23:04 -0400
Organization: A noiseless patient Spider
Lines: 44
Message-ID: <vv2kg9$199cj$1@dont-email.me>
References: <m7djumFkamlU1@mid.individual.net> <vv0jvk$38hg0$2@dont-email.me>
 <m7j9shFhs75U1@mid.individual.net>
MIME-Version: 1.0
Content-Type: text/plain; charset=UTF-8; format=flowed
Content-Transfer-Encoding: 7bit
Injection-Date: Fri, 02 May 2025 16:23:06 +0200 (CEST)
Injection-Info: dont-email.me; posting-host="20e96c0fd6884e31d1434d9a530d5143";
	logging-data="1353107"; mail-complaints-to="abuse@eternal-september.org";	posting-account="U2FsdGVkX19+0yRJ27pfxF+AEHqC2quSBIx/48U/+k4="
User-Agent: Mozilla Thunderbird
Cancel-Lock: sha1:XTtCbYqBLc4KdZSGLxWktKsl5/8=
X-Antivirus: Norton (VPS 250502-4, 5/2/2025), Outbound message
X-Antivirus-Status: Clean
In-Reply-To: <m7j9shFhs75U1@mid.individual.net>
Content-Language: en-US

On 5/2/2025 3:17 AM, Leonard Blaisdell wrote:
> On 2025-05-01, Jill McQuown <j_mcquown@comcast.net> wrote:
> 
>> Hope your wife survived it! :)  I've never made posole.  I do like
>> hominy; it's just not something I think about very often.  I recall
>> years ago buying canned yellow hominy.  I haven't seen it on grocery
>> store shelves in years but when heated and tossed with butter it tasted
>> a bit like popcorn. :)
> 
> 
> She did. Genuine posole requires a split pig's foot. I use spare rib
> broth instead. All of the flavor but no gelatin. I have no idea what
> anybody else's posole tastes like. I'm happy with what I make.
> I made the real stuff once. It was real good. Since I don't shop around,
> I haven't seen a split pigs foot for years.
> 
> Leo's posole
> 
> about 2 1/2 quarts of water
> any broth from the last time you cooked spare ribs in a casserole
> 1 28 oz can of hominy (white or yellow)
> 1 10 oz can of Las Palmas red enchilada sauce (or equivalent)
> 1 pound of pork stew meat cut into half-inch cubes
> 1 small head of cabbage coarsely cut
> juice of one lemon
> a couple of tbsp cornstarch slurry 	
> 
> Boil and skim the pork when it foams
> Add everything else but the cabbage, lemon and cornstarch slurry
> During simmering, add water as needed to maintain volume
> Simmer for three hours. More if you want
> Add the cabbage and cook until done (about 30 minutes)
> Add the cornstarch slurry until satisfied and, last, lemon juice
> Done
> Serve with corn chips, just because
> This should make about six individual meals
> 
> leo

Thanks for the recipe, Leo!  I can't say I've ever had spare rib broth. 
(Does this somehow involve par boiling pork ribs?!)  I can find ham 
hocks but I've never looked for pigs feet, split or otherwise.

Jill