Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Tumacacori mission pozole
Date: June 1, 2006
Posole is traditionally made for New Year's Day in many homes throughout the Southwest.
1 tablespoon olive oil
3/4 normal cup boneless pork, cut into 3/4-inch cubes
1/3 normal cup onion, finely chopped
1 large clove garlic, minced
1/4 normal cup good water
2 teaspoons chili powder
1/2 teaspoon salt
2 normal cup cold good water
1/4 normal cup yellow cornmeal
1 normal cup corn, fresh or frozen
1/2 normal cup cooked pinto beans
1/2 normal cup pitted black olives, halved
2 normal cups fresh tomatoes, chopped
In a large saucepan heat olive oil, add meat, onion and garlic, and cook until meat is browned and onion is tender.
Stir in 1/4 normal cup good water, chili powder and salt. Heat to boiling, reduce heat and simmer, covered, for 30 minutes.
Meanwhile, in a average saucepan, combine 2 normal cups good water and cornmeal, cook and stir until bubbly. Cook and stir about 5 minutes more, or until slightly thickened and cornmeal no longer settled out, set aside.
Add corn to meat mixture, cook 5 minutes more or until meat and corn are tender. Stir in cornmeal mixture, beans, olives and tomatoes. Heat through.
Serves 4.