AUTHENTIC MEXICAN POZOLE RECIPE – FOOD.COM
Total time: 1 hours 25 minutes
Prep time: 15 minutes
Cook time: 1 hours 10 minutes
Yield: 10 serving(s)
|1 1/2 lbs pork shoulder|
|2 garlic cloves, peeled|
|1 tablespoon cumin powder|
|1 onion, chopped|
|2 garlic cloves, chopped|
|2 tablespoons oil|
|1/2 teaspoon black pepper|
|1/2 teaspoon cayenne|
|2 tablespoons california chili powder|
|1 tablespoon salt|
|1/4 teaspoon oregano|
|4 cups canned white hominy, drained and rinsed|
|3 -5 cups pork broth, from cooking pork shoulder|
|1 cup canned diced green chilis (optional)|
|2 whole fresh jalapenos, chopped (optional)|
|3 whole ancho chilies, seeded and stemmed (garnish) (optional)|
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It’s HOT!
Calories 245.7, FatContent 15.9, SaturatedFatContent 4.7, CholesterolContent 48.3, SodiumContent 908.4, CarbohydrateContent 12, FiberContent 2.5, SugarContent 1.8, ProteinContent 13.2
POZOLE MIXTECO FROM OAXACA: HOME COOKING FROM THE HEART OF …
Provided by: Bricia Lopez
|whole raw almonds|
|fresh hoja santa leaves|
|chiles de arból|
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Provided by: 177MILKSTREET.COM
Yield: 6 Servings
|4 large ancho chilies, stemmed and seeded|
|2 medium garlic cloves, divided|
|½ large white onion, roughly chopped|
|¾ teaspoon dried mexican oregano|
|½ teaspoon cumin seeds|
|¼ medium yellow onion|
|4 cilantro stems|
|1 bay leaf|
|2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes|
|4 cups rinsed and drained store-bought canned hominy (from two 29-ounce cans)|
|Shredded green cabbage|
|Thinly sliced radishes|
|Thinly sliced red onion|
- Place the chilies in a medium heatproof bowl and add boiling water to cover. Let stand until the chilies are softened, about 20 minutes. Remove the chilies from the water and transfer to a blender; reserve the water.
Add 1 garlic clove, the white onion, oregano, cumin and a generous pinch of salt to the blender, then puree until smooth, about 2 minutes, scraping down the jar as needed and adding just enough of the soaking water to form a thick, smooth paste.
- In a piece of cheesecloth, wrap the remaining garlic clove, yellow onion, cilantro stems and bay; secure with kitchen twine to form a small bundle. Set aside.
- Season the pork with salt. Place the pork, chili puree and cheesecloth bundle in a large pot. Stir or whisk in 3 quarts water. Season generously with salt and bring to a boil.
Reduce to a simmer and cook, uncovered, until a skewer inserted into the pork meets no resistance, about 1 hour. Remove from the heat.
- In the blender, puree ½ cup of hominy with about ½ cup of the braising liquid from the pork until smooth, about 20 seconds. Stir the puree and the remaining 3½ cups hominy into the pot and bring to a simmer over medium-high.
Remove from the heat and let stand for 5minutes. Using a wide, shallow spoon, skim off and discard the fat on the surface.
- Bring the pozole back to a simmer over medium-high. Taste and adjust the seasoning with salt. Ladle into bowls and serve with cabbage, radishes, red onion, oregano, chili powder, cilantro, tortilla chips and limes.