Dear SOS: Please print a recipe for pozole. I'm desperate.
Jo Ann Fernandez
Dear Jo Ann: If you can't find pozole corn (nixtamal, which is slaked hominy kernels), Times staff writer Russ Parsons suggests substituting canned hominy. Drain and rinse well and add it half an hour before serving. This ran in 1998. The pozole corn, split pig's feet and pork neck bones can be found at Latino markets.
Total time: 10 hours, plus 8 hours chilling
Servings: 10 to 12
1 (4 1/2-pound) pork butt
2 split pig's feet
2 pounds pork neck bones
6 cloves garlic, minced
2 bay leaves
1/2 cup ground New Mexico chile
2 (1-pound) bags frozen pozole corn (nixtamal)
Freshly ground pepper
1 teaspoon dried oregano
1. Trim as much visible fat as possible from the pork butt. Cut the remaining meat into 1-inch cubes, reserving any bones.
2. Place the pig's feet, neck bones and pork bones from the pork butt in the bottom of a 6- to 8-quart stock pot and add the cubed meat on top. Add the onions, garlic, bay leaves and chile. Fill the pot with water. Bring to a boil and skim any scum that floats to the top. Reduce the heat to very low and cook 4 hours. Remove from the heat and refrigerate 8 hours or overnight.
3. The next day, using a slotted spoon, skim the congealed fat from the top of the stock. Remove the onions, bones and bay leaves and discard. Remove the pigs feet and separate the meat from the bones. Chop the meat (including the skin) coarsely and return to the pot.
4. Place over low heat and cook another 2 hours. Add the pozole corn and cook until the kernels open and the meat is falling apart, another 2 hours. If the soup becomes too dry, add more water. Season to taste with salt and plenty of pepper. Add the oregano. Stir and cook 30 more minutes to let the flavors meld.
Each of 12 servings: 371 calories; 337 mg. sodium; 121 mg. cholesterol; 18 grams fat; 6 grams saturated fat; 16 grams carbohydrates; 36 grams protein; 4.03 grams fiber.
Deliciously quick work
Dear SOS: I love the house salad at La Parma, an Italian restaurant in Williston Park, N.Y. It is by far the best salad I have ever tasted.
Dear L.: Dominic Gregorio, chef and owner of La Parma, sent us the recipe. It's a good crunchy starter for a pasta meal.
Total time: 20 minutes
1 head romaine lettuce
1/4 cup chopped red onion
1/4 cup chopped black olives
1/4 cup chopped green olives
1/2 cup chopped tomato (about 1/2 large tomato)
3/4 cup fresh mozzarella, cubed
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup balsamic vinegar
1/2 cup pickled or roasted bell pepper strips
6 canned artichoke hearts, cut in half
1 teaspoon dried basil
1. Tear the romaine leaves to the size desired and place in a serving bowl. Add the red onion, black and green olives, tomatoes and mozzarella.
2. Heat the oil in a saucepan over medium heat. Add the garlic and cook until golden, 2 to 3 minutes, being careful not to burn it. Add the vinegar, increase the heat to medium-high and bring to a boil. Add the pepper strips, artichoke hearts, basil and salt and pepper to taste. Pour the warm dressing over the salad.
Each serving: 109 calories; 297 mg. sodium; 11 mg. cholesterol; 7 grams fat; 2 grams saturated fat; 7 grams carbohydrates; 4 grams protein; 1.54 grams fiber.