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
BEST POZOLE RECIPE – HOW TO MAKE POZOLE
Provided by: DELISH.COM
Categories: dairy-free,gluten-free,low sugar,nut-free,Sunday lunch,weeknight meals,meat,soup
Total time: 3 hours 30 minutes
Prep time: 20 minutes
Cook time: 0S
Yield: 6-8 servings
|3 lb. pork shoulder, cut into 2″ pieces|
|Freshly ground black pepper|
|1 large yellow onion, quartered|
|3 cloves garlic, sliced|
|1 tsp. whole cloves|
|1 tsp. cumin seeds|
|1 bay leaf|
|4 c. low-sodium chicken broth|
|2 dried chiles de arbol, stem and seeds removed|
|2 dried ancho chiles, stem and seeds removed|
|2 dried guajillo chiles, stem and seeds removed|
|3 (15-oz.) cans hominy, drained and rinsed|
|Thinly sliced radishes, for serving|
|Thinly sliced green cabbage, for serving|
|Freshly chopped cilantro, for serving|
- Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.
- Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.
- Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.
- Serve pozole with radishes, cabbage, and cilantro.
NEW MEXICAN POZOLE RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 3 hours
Yield: 10 to 12 servings
|1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water|
|3 ounces dried red New Mexico chiles (about 10 large chiles)|
|2 pounds fresh pork belly, cut in 2-inch cubes|
|2 pounds pork shoulder, not too lean, cut in 2-inch chunks|
|Salt and pepper|
|1 large yellow onion, peeled, halved and stuck with 2 cloves|
|1 bay leaf|
|1 tablespoon chopped garlic|
|2 teaspoons cumin seeds, toasted until fragrant and coarsely ground|
|2 cups finely diced white onion, soaked in ice water, for garnish|
|Roughly chopped cilantro, for garnish|
|Toasted Mexican oregano, for garnish|
- Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
- While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
- Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
- Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
- To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
@context http//schema.org, Calories 588, UnsaturatedFatContent 31 grams, CarbohydrateContent 4 grams, FatContent 54 grams, FiberContent 1 gram, ProteinContent 21 grams, SaturatedFatContent 19 grams, SodiumContent 567 milligrams, SugarContent 2 grams