Pozole Jalisco 1

5 lb Pork meat(combination, tende

Butt and neck bones. 2 tb Salt

Accompaniments: Salsa picante Onion-minced Lettuce, shredded Lime wedges Radish, sliced Oregano Tortilla, toasted Red pozole: Garlic cloves, minced 4 Red chiles, dried

Green pozole(pozole verde) 1 Chicken, small, cut in half

1 lb Tomatillos, fresh

1/3 c Oil

4 Chiles, green

1 Lg Onion

2 Epazote sprigs

2 Hoja santa sprigs

1 1/2 c Pumpkin seeds, hulled, toast

2 DAYS AHEAD: Put 1 pound whole white corn kernels (hominy) to soak in a

pot, covered with water, overnight. NEXT DAY: Change water and bring to a boil.Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a strainer.Boil the corn 12 minutes. Cover, and let stand 1/2 hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go.Rinse again.Keep refrigerated. ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pieces.Add the pieces of pork to the hominy(corn).Add 2 Tablespoons salt and alow to cook, uncovered about 4 hours on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed.