Comments on: Green Chile Pork Posole

By: Dawn Smith

Dawn Smith — Thu, 23 Apr 2009 19:02:36 +0000

oops! i forgot to say about the site where i found the food ingredients http://www.myethnicworld.com

By: Dawn Smith

Dawn Smith — Thu, 23 Apr 2009 18:59:55 +0000

Wow! the pork posole recipe sounds delicious….never heard about this before…i can’t wait to try it and all you have to do step outside for some of the ingredients…i was wondering about the ingredients…one of my friend introduced me to a great resource where i can find a gamut of food ingredients from around the world.

By: Melanie

Melanie — Sat, 18 Apr 2009 14:21:02 +0000

You can add leftover cilantro stems too. I usually ziploc bag these things as well as onion, carrot and celery scraps in my freezer until I’m ready to make large batches of stock. Saves the money of going and buying expensive boxed broths all the time. Plus it makes your house smell delicious while cooking!

By: Melanie

Melanie — Sat, 18 Apr 2009 14:13:07 +0000

Creating a broth this way is great. Pigs feet or hocks for that matter are easy to find, most major grocery stores have them frozen by the butcher counter. That’s where I find beef bones for stock too. Also adding leftover corn cobs to any latin stock creates great flavor and texture.

By: Luke

Luke — Sun, 12 Apr 2009 18:26:18 +0000

Now that sounds like a broth! I will have to give that a try. I might have to do a little searching for pigs feet, but I don’t think it will be too tough.

By: Rob

Rob — Sat, 11 Apr 2009 22:44:52 +0000

I like to do this the abuelita way – instead of canned broth I go to the Vietnamese supermarket and pickup some pig feet, aand a shoulder and boil it in a big put with a couple onions and mexican oregano. (the feet provide flavor but gelatin can provide the same texture – technically you are supposed to use a head but I just can’t do that). Then I strain it, break up the shoulder, add diced white onions and the hominy, and serve with tostadas. Also, the mexican stores sell a kind of hominy that is cut a certain way so it opens up like a star – it’s a whole different experience

By: Mindy

Mindy — Wed, 08 Apr 2009 09:52:34 +0000

I love posole! A Mexican restaurant where I grew up in California said that they’d teach me how to make it, but then I moved. :-( Maybe I’ll try this instead! It’s especially good with some shredded green cabbage, sliced radishes and lime juice squeezed on top…