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Pig pozole

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    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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    #2
    Setup ambush on nasty rainy day with appropriate weapon to minimize tracking (elk rifle worked well in this case).




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      #3
      With rain gear, sharp knife and son inlaw assisting reduce pigs to cookable parts.




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        #4
        Following .. haha

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          #5
          Nice


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            #6
            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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              #7
              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, 01:46 PM.

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                #8
                Makin me hungry!

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                  #9
                  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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                    #10
                    Wow that looks really good!

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                      #11
                      You lost me at "hominy".......... lol
                      Otherwise looked good.

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                        #12
                        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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                          #13
                          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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                            #14
                            No hominy?
                            No problem!
                            Pretty flexible recipe




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                              #15
                              Pig pozole

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


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