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Old 08-26-2008, 12:06 PM   #1
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Location: Querétaro, Mexico
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Hola from Querétaro, Mexico

Hola everybody, I am from Querétaro, Mexico.

A pleasure to meet you all, and I look forward to making some cooking friends!

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Old 08-26-2008, 12:10 PM   #2
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Welcome!
mmmmmmmmm....Mexican food - one of my very favorites!!!
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Old 08-26-2008, 12:11 PM   #3
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Hi, and welcome to DC Mexican is one of my favorites, too. In fact, just the other day I was asking for a recipe for posole verde. Do you have one with pork that you would like to share?
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Old 08-26-2008, 12:15 PM   #4
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Bienvenido(a)! Como te llamas? Espero que encuentres muchas ideas y ricas recetas aqui. Somos una gran familia y encontraras muchos amigos!
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Old 08-26-2008, 12:16 PM   #5
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¿Hola, cómo está usted? ¡Recepción a la C.C.!
Hope you like it here!
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Old 08-26-2008, 12:23 PM   #6
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Hi,
Thank you. Here is a pozole verde recipe I like. Here are the basics, but each time I make it it is a little different. Sorry for errors, English is not my first language:

Pork shoulder - 1 kg
Chile piquín, ground or fresh - to taste
hominy, rinsed - 2 cups
Garlic - 5 cloves
Salt - to taste
Water - ~1 liter
Cabbage - 1 head
Red Onion - 1
Radishes - 1/4 kg sliced thin
Limes - 3
Avocado de Mantequilla - 1
Oregano - 1/2 teaspon

1) Add the pork, hominy, garlic, salt to the water in large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very very tender.
2)Remove the pot from heat. Take the pork from pot and set aside to cool. When cool, remove the meat from its bones and shred with your hands.
3)Add the meat back to the pot and simmer for another 10-15 minutes. Adjust seasoning and serve.

Provecho!
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Old 08-26-2008, 12:59 PM   #7
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You might want to post this under "Ethnic Foods" ~ ISO Authentic Mexican pozole verde.
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Old 08-26-2008, 07:09 PM   #8
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Quote:
Originally Posted by Cooking_Classes_Mexico View Post
Hi,
Thank you. Here is a pozole verde recipe I like. Here are the basics, but each time I make it it is a little different. Sorry for errors, English is not my first language:

Pork shoulder - 1 kg
Chile piquín, ground or fresh - to taste
hominy, rinsed - 2 cups
Garlic - 5 cloves
Salt - to taste
Water - ~1 liter
Cabbage - 1 head
Red Onion - 1
Radishes - 1/4 kg sliced thin
Limes - 3
Avocado de Mantequilla - 1
Oregano - 1/2 teaspon

1) Add the pork, hominy, garlic, salt to the water in large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very very tender.
2)Remove the pot from heat. Take the pork from pot and set aside to cool. When cool, remove the meat from its bones and shred with your hands.
3)Add the meat back to the pot and simmer for another 10-15 minutes. Adjust seasoning and serve.

Provecho!
It sounds great - thanks Good idea from Dina to post in the ethnic foods section, too, so others can find it.
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Old 08-26-2008, 07:17 PM   #9
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hi and welcome to d.c.

babe
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Old 08-28-2008, 10:50 AM   #10
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Welcome to DC-CIM!! Looking forward to some authentic mexican recipes!!!
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