Does anyone know...?

Question

Does anyone know any killer to-die-for pozole recepies?

Answer 1

Italian salsa with fresh and sun-dried tomatoes - bon app
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1 lg Red bell pepper
12 lg Basil leaves
1 lg Garlic clove
1 Jalapeno chili, halved and seeded
4 Oil-packed sun-dried tomatoes
¼ lg Red onion
¼ c Olive oil
1 tb Balsamic vinegar* OR
2 tb Red wine vinegar and pinch of sugar
1 tb Red wine vinegar
½ tb Salt
2 lg Tomatoes, halved, seeded and cut into 1/2-inch dice
10 Kalamata olives, * pitted
Fresh basil leaves

Preheat broiler. Cut bell pepper lengthwise into 4 pieces, discarding core and seeds. Arrange in single layer on foil-lined baking sheet, skin side up. Broil 6 inches from heat source until skin is blackened. Remove from oven and wrap tightly in foil. Let stand at least 10 minutes. Remove skin; cut pepper into 1/2-inch dice. Steel Knife: Place 12 basil leaves in dry work bowl. With machine running, drop garlic and chili through feed tube and process until minced. Add sundried tomatoes and onion and coarsely chop using several on/off turns. Add olive oil, both vinegars and salt and process until combined, about 5 seconds. Transfer contents of work bowl to large mixing bowl. Add bell pepper, tomatoes and olives and toss gently. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with basil.
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Answer 2

Pozole

Recipe By : La Cocina Mexicanahttp://mexico.udg.mx/Cocina/menu.html
Serving Size : 1 Preparation Time :0:00
Categories : Grains Mc
Mexican Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups corn [cacahuacintle descabezado]
6 pieces pig head meat
6 pieces pig elbow
Pork
8 dry huajillo chillis
1 head garlic
2 laurel leaves
salt
-Garnishes-
1 chopped head of lettuce
4 radishes
2 chopped onion
6 sliced limes
oregano
40 ground chili piquines

Cook the corn in 20 cups of water with the onion and garlic. When the corn
is tender add the meat. Take out the meat and slice it when it is cooked.
Hollow, soak and grind the chili. Cook until the corn is tender.
Traditionally served garnished with radishes, lettuce, sliced onion,
oregano, chili piquin, sliced meat, lemon, and of course tortillas or=
tostadas.