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Old 04-07-2018, 01:55 PM   #1
Lost Arra
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Default Pig pozole

Start with two nuisance pigs
Wait until weather is cold and rainy/icy so they show up in daylight.




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Old 04-07-2018, 02:15 PM   #2
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Setup ambush on nasty rainy day with appropriate weapon to minimize tracking (elk rifle worked well in this case).




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Old 04-07-2018, 02:21 PM   #3
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With rain gear, sharp knife and son inlaw assisting reduce pigs to cookable parts.




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Old 04-07-2018, 02:23 PM   #4
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Following .. haha
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Old 04-07-2018, 02:25 PM   #5
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Nice


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Old 04-07-2018, 02:27 PM   #6
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Over hot coals sear bone-in quarter. I moved it to smoker finishing to 190 in foil with cider vinegar, lime juice, crushed red pepper and seasoned salt.




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Old 04-07-2018, 02:37 PM   #7
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Default Pig pozole

Roast onion, whole garlic pod, tomatillos, jalapeño and green chilis over same coals. Cut everything up add chicken stock, lime juice to make verde “soup”. ( This is similar to Coach’s wife salsa verde but without a food processor)

Add smoked pig parts cut enough to fit in pot. Simmer 1 hour.




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Last edited by Lost Arra; 04-07-2018 at 02:46 PM.
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Old 04-07-2018, 02:44 PM   #8
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Makin me hungry!
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Old 04-07-2018, 02:45 PM   #9
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Remove pig parts and debone meat and chop into spoon size pieces. Put all meat and bones back in pot with two cans of white hominy for one hour of slow simmer then remove bones and serve with fresh cilantro, corn tortillas or chips. Some like grated cheese. Make a lot because somehow it’s even better as leftovers the next day.




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Old 04-07-2018, 02:52 PM   #10
jerp
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Wow that looks really good!
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Old 04-07-2018, 03:01 PM   #11
12ring
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You lost me at "hominy".......... lol
Otherwise looked good.
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Old 04-07-2018, 03:09 PM   #12
Thegutman
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Quote:
Originally Posted by 12ring View Post
You lost me at "hominy".......... lol
Otherwise looked good.
X2 ^^^^ I think its a texture thing! Great job though
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Old 04-07-2018, 05:55 PM   #13
ladrones
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Quote:
Originally Posted by Thegutman View Post
X2 ^^^^ I think its a texture thing! Great job though


The canned stuff never has a great texture. It is just two soft.
The key to texture is letting the posole flower. Once it passes the flower stage it’s just to mushy.
I like to use dry posole but will use frozen in a pinch.
You should be able to find it on the bulk dry isle.

For those that just cannot handle stripped down posole use CHICOS.


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Old 04-07-2018, 08:07 PM   #14
Lost Arra
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No hominy?
No problem!
Pretty flexible recipe




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Old 04-07-2018, 08:08 PM   #15
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Default Pig pozole

Thanks ladrones!
I’m on that dry posole for the next batch!


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Old 04-11-2018, 11:42 AM   #16
ladrones
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Here is what the frozen looks like. I’m cooking some today.



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Old 04-11-2018, 07:26 PM   #17
ladrones
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Green chile posole. The posole is flowered out nicely.



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Old 04-12-2018, 09:29 AM   #18
Lost Arra
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Do you add the posole late to avoid over-cooking?
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Old 04-14-2018, 09:41 AM   #19
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Thanks for sharing.
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