I put up those skunk pics and mused that Jack or another of the pups would tangle with one of them. Brought that on myself, I guess. Jack got skunked last night. Fortunately Mrs J keeps the right stuff on hand to kill the stink and the boy was soon deodorized.
Made some pozole today with a quart of the roast pork I put up in Mason jars. I’m finding that method as handy as freezing.
The pozole is simple enough to put together. I dumped the pork into a fair sized sauce pot and added some chicken broth. Tossed in some diced onions and cloves of garlic, and a couple of cloves of ..er..cloves. Now add a bit of oregano and a few grinds of black pepper and the addition that really makes this dish–some sauce made from dried chili peppers. Anchos work fine, as would any of the large dried red chilies. I have some New Mexico chilies in this batch as well as a couple of dried pasillas.
To make the sauce, tear the chilies into smaller pieces, remove the seeds and the membranes and the stems. Soak these in broth or water, you can bring them to a simmer in a sauce pan to hurry the process. Use enough liquid to cover but not much more. When they soften dump everything into a blender, add a few cloves of garlic, a touch of oregano, and a splash of lime juice. Run the blender to puree and then dump that into the pot with the pork. Add a can of white hominy and then set everything to simmer for a couple of hours.
Serve the pozole with any of a number of garnishes: shredded cabbage, radishes, shredded cheeses, nacho chips, green chili peppers, pickled or fresh jalapeno slices, or whatever strikes your fancy.