Robert-R
TVWBB Diamond Member
Pozole!!!
Well... this really isn't a grill or smoke recipe, although you can do it with Dutch ovens.
And I was going to do that, however it's mostly about simmering nixtamal & pork for hours upon end.
So I decided to do all that on the range. & I even didn't take any pix. Ha!
It's a Rick Bayless recipe from his book "Mexico - One Plate at a Time".
I've never cooked this before & have always wanted to do it.
One of the Mexican supermarkets (Vallarta) had a special on "Pork Mix for Posole" at $1.99/lb.
So I purchased a 3# tray. It consisted of chopped pig feet, chopped shank & what looked like some chunks of pork butt.
I asked a very nice lady at my favorite tortillera (Mi Rancho) about where to get nixtamal. She replied "We sell it!"
Said it was $1/pound. Since I was making a half batch of the recipe, I said 1 pound would be enough.
She promptly produced a plastic sack of fresh nixtamal that had to have weighed at least 4 lbs. She charged me $1.00.
¡Asesino!
Even better the next day.
Well... this really isn't a grill or smoke recipe, although you can do it with Dutch ovens.
And I was going to do that, however it's mostly about simmering nixtamal & pork for hours upon end.
So I decided to do all that on the range. & I even didn't take any pix. Ha!
It's a Rick Bayless recipe from his book "Mexico - One Plate at a Time".
I've never cooked this before & have always wanted to do it.
One of the Mexican supermarkets (Vallarta) had a special on "Pork Mix for Posole" at $1.99/lb.
So I purchased a 3# tray. It consisted of chopped pig feet, chopped shank & what looked like some chunks of pork butt.
I asked a very nice lady at my favorite tortillera (Mi Rancho) about where to get nixtamal. She replied "We sell it!"
Said it was $1/pound. Since I was making a half batch of the recipe, I said 1 pound would be enough.
She promptly produced a plastic sack of fresh nixtamal that had to have weighed at least 4 lbs. She charged me $1.00.
¡Asesino!
Even better the next day.
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