Day 3
3:15 P.M. – I bring out all the materials (and materials list)
4:45 P.M. – now because the recipe asks I add the water to the meat and hominy and boil for three hours.
Puzole soup
(Mexican pork and hominy stew)
Materials:
1-6 quarts pot
1- laddel
Cutting board
Knife
Colander large mixing bowl
Medium mixing bowl
1 - 1 cup measuring cup
1 - 4 cup measuring cup
Ingredients
Soup
· Pork shoulder or roast -- 1 1/2 to 2 pounds
· Canned or fresh hominy, rinsed -- 2 to 3 cups
· Garlic -- 3 to 5 cloves
· Ground cumin -- 2 teaspoons
· Salt -- 2 teaspoons
· Water or stock -- 6 cups
Garnishes
· Cabbage or iceberg lettuce, shredded
· Onion, finely diced
· Radishes, thinly sliced
· Limes, cut into wedges
· Avocado, diced
· Cilantro, chopped
· Oregano, dried
· Chile
Method
3:00 P.M. - so we start by cleaning the cluttered sink and work space.
3:15 P.M. – I bring out all the materials (and materials list)
3:30 P.M. – I clean the materials.
3:45 P.M. – I pull out the vegetables, and wash them.
4:00 P.M. – I then find that mom has already put the meat in the pot (to thaw) so I can just add the water and start the heat (but I don’t for the moment).
4:15 P.M. – I separate and measure the ingredients.
4:30 P.M. – I mix the spices garlic and salt with the water.
4:45 P.M. – now because the recipe asks I add the water to the meat and hominy and boil for three hours.
7:30 P.M. I decide to chop up the vegetables according to the recipe.
7:45-ish P.M. – I check to see if the hominy is cooked (should look like a flower or like popcorn…)
8:15 P.M. I present the food and so this is how it came out.
9:00 P.M. I clean, sanitize and put away after everyone has eaten.
Prep time: 1 1/2hrs.
cooking time: 4 1/2 hrs
serve time: 1hr
total time :7 hrs
current ICH: 16hrs 15 minutes
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