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Re: pozole

  Dear Zoe and everyone,

  I make what I call Mole Pozole all the time its a great meal wich I serve
  with lots of condiments so it makes a very impressive company meal.  I
  usually put out sliced avo with the condiments, but it is not needed.

  MOLE POZOLE


  SOUP

  "SAUTE"
  1 ONION CHOPPED
  2-4 CLOVES GARLIC MINCED
  1 JALEPENO (LESS IF YOU ARE CONCERNED ABOUT HEAT) SEEDS REMOVED AND
  MINCED

  ADD
  2 POTATOES CUT INTO 1/2" CUBES
  2 CUPS SQUASH CUT INTO 1/2" CUBES (I USE ZUCHINNI USUALLY, BUT HAVE EVEN
  USED WINTER SQUASH)
  1-2 CHAYOTE  CUT INTO 1/2" CUBES, OPTIONAL  (ADD MORE SQUASH IF YOU'D
  LIKE)
  1 LARGE CAN OF CHOPPED TOMATOES
  1 LARGE CAN OF WHITE HOMINEY
  VEGGIE BROTH OR WATER TO COVER
  3 TBL (OR MORE) MOLE PASTE  (I GET MINE IN MEXICO BUT YOU CAN GET DONA
  MARIA BRAND AT MOST STORES.  IF YOU CAN'T JUST USE CHILI SEASONING
  INSTEAD, IT WILL STILL BE GOOD)
  1 TBL OREGANO
  S&P TO TASTE

  COOK ALL OF THIS FOR 30 MIN. WHILE YOU ARE PREPARING THE GARNISHES.

  GARNISHES
  CHOPPED ONIONS
  CHOPPED CILANTRO
  BAKED TORTILLA CHIPS
  SHREDDED CABBAGE
  SLICED RADISHES
  SALSA


  PLACE THE GARNISHES ON THE TABLE SERVE UP THE SOUP AND LET PEOPLE ADD THE
  FIXINGS.  IT'S WONDERFUL!

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