Country Style Ribs...to Pork Tacos...to Pozole. QVIEW

Discussion in 'Pork' started by thunderdome, Jan 10, 2011.

  1. thunderdome

    thunderdome Master of the Pit

    Country Style Ribs...to Pork Tacos...to Pozole. QVIEW  

    A coupla sundays ago I was looking for something to smoke during football. I keep seeing CSR's on these sites, but have never smoked them, let alone tasted them. I knew that they wouldn't take too long either since the shoulder strips are cut so small. So I did a 3-2-1 on them. Covered in Maple Syrup, then a good dose of rub.

     



     

    Kingsford Blue Bag w/ Hickory chips & chunks


     

    Here they are, charred them up on the grill to finish them off


     

    After deciding I wasn't a CSR fan (felt like I was biting into straight fat), I trimmed the fat out and cut nice small size pieces of good meat out. Now I could really enjoy the flavor/texture. I made pork tacos that night for dinner w/ the CSR meat




    My mother-in-law was staying at our house the past couple of weeks to help out with our fam's new addition, and she came to the rescue with the CSR leftovers. She whipped up a pot full of Pozole, which was fantastic!





     

    Side Note: Did I mention she made homemade chile rellenos the following night? [​IMG]

     
  2. les3176

    les3176 Master of the Pit

    I'm not a fan of csrs either,but yours look good.making tacos out of them is a good idea! i do that with alot for leftover bbq or make chili with it.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks mighty good to me!!!!

    Bear
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'm with you, not a big CSR lover. When they are on major sell Im still tempted to buy them though. Good save on them
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    The Pozole sure caught my eye, and them chile rellenos sure look good also.  [​IMG]
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Ribs and the Chile Rellenos look to die for... Never Tried Pozole...
     
  7. thunderdome

    thunderdome Master of the Pit

    Thanks Guys

     
    GIve it a try. Here is the recipe closest to how she made it

     

    • 1 large head garlic
    • 12 cups water
    • 4 cups chicken broth
    • 4 pounds country-style pork ribs
    • 1 teaspoon dried oregano (preferably Mexican), crumbled
    • 2 ounces dried New Mexico red chiles
    • 1 1/2 cups boiling-hot water
    • 1/4 large white onion
    • 3 teaspoons salt
    • two 30-ounce cans white hominy (preferably Bush's Best)
    • 8 corn tortillas
    • about 1 1/2 cups vegetable oil
    Accompaniments:
    • diced avocado
    • thinly sliced iceberg or romaine lettuce
    • chopped white onion
    • diced radishes
    • lime wedges
    • dried oregano
    • dried hot red pepper flakes
    print a shopping list for this recipe

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    Preparation


    Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

    While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

    Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

    While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

    Serve pozole with tortilla strips and bowls of accompaniments.


    Read More http://www.epicurious.com/recipes/f...h-Red-Chiles-Pozole-Rojo-101285#ixzz1Alnab7NJ
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well I was gonna ask for the recipe and look it magically appeared. Imagine that you guys and girls are really good about sharing too. Thanks Thunder.
     

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