Chiquita:
Thank you for the Talapia information. I watched a Doomsday Preppers episode where they had converted a swimming pool for Talapia. The chickens lived over the deep end with a screen that allowed the manure to fall into the pool to feed the fish. The Preppers would fish each day to catch their dinner. I would get very tired of fish.
About the banning of Talapia. The same thing happened with Burmese Pythons. The only live in a narrow band in South Florida. They don't hibernate, so they die in the winter every where else but they are banned for the entire US.
Weird.....
I use a modified version of the williams sonoma slow cooker one:
3 lbs pork, cut into bits ( i like pork butt)
60 oz or so canned Hominy ( you can use fresh, or if you are the right time of year use fresh garbanzo beans, that does change the recipe but its great too)
2 yellow onions ( I use whatever Ive got around)
6 cloves garlic minced ( can never have enough garlic, I may or may not double that depending on how strong the garlic of the day is)
4 cups chicken broth ( quail is better, or pork broth, but chicken is good too, and I bet you all have that!)
4 Tbs chili powder. ( I differ off this. I like fresh chilies when I can get them, but then you still need a roasted flavor, so I use the roasted whole chilies from the market and chop or grind them. I also add a can of roasted chilies with its water to get more deep flavors)
1 TBS dried oregano ( i use more fresh)
1.5 tsp cumin ( I start there and then taste later, sometimes i ad more sometimes not)
salt and fresh ground pepper ( I don't add salt till the end, and if the broth is salty I don't do it then either, DH is a salt freak so I try not to front load dishes)
( I cover the meat in a bit of flower, some exciting oil, mustard oil, olive oil with something fun, walnut oil, whatever is handy and a bit of chili and brown it the onion and the garlic before I throw it in the pan or slow cooker)
stove:
Place pork hominy, onions, garlic, spices salt and pepper in a Dutch over bring to a boil over med/high heat, reduce heat till low and cook until tender, about 3 hrs.
Slow cooker:
Place stuff in slow cooker cook 4 hrs on high or 8 hrs on low.
Toppings:
pick and choose out of these tings to put in with your posole ( spelled differently by ws not my fault!)
1 head green or white cabbage shredded
Finely chopped onion
Avocados chopped and not too soft
red pepper flakes
dried oregano
limes
sliced radishes
cilantro
tortillas ( feel free to make these fresh, its amazing if you can find pre made masa)
salsa
You can put chocolate i there ( unsweetened) but some people hate it and I've never made it work fabulously.
