Quote:
Originally Posted by Ranger
Yeah but there has to be a texture AND flavor issue. Stuarte G. could chime in on that.  Maybe a shoulder but.... Jesus? |
I agree. I definitely would use a pig's head. That is if I could get one. I would have to order it from a butcher shop here and it would come frozen for I don't know for how long. I would want one that had just been slaughtered. Now, if someone is squeamish or cannot obtain a pig's head, then one can rely on a roast. I would prefer a rump roast or whatever looks good to me.
For flavor, I would steam the meat as long as possible in water with garlic, a bit of cumin, and salt. I would let the water steam out and kind of fry the fat off of the meat. The meat at that point would melt in one's mouth.
For pozole, you want the texture of the hominy and really not the meat. I would want fresh hulled maize for the hominy. Where I live, I have to get the stuff in the bag. At least I can get the seasonings around here.
The spices and chili you add are also important. The region of Mexico from which my parents are from, pozole and menudo should be red. In Sonora, these are white. It they are white, you add dinely chopped onions, cilantro, lime, and powdered chile pequin to menudo or pozole as condiments. If the menudo or pozole is red, then you can add more chile if you want, onions, cilantro, lime, and a tiny bit of oregano.