POZOLE ESTILO JALISCO (JALISCO-STYLE HOMINY)
A traditional Mexican pozole as printed in our local newspaper today. The preparation time includes the overnight soaking of the peppers. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. it's also available at most tortillerias.
Provided by Molly53
Categories Pork
Time 11h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut open cascabel chiles and remove seeds.
- Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
- Place in bowl, cover with water and soak overnight.
- Before using, drain chiles and discard water; remove stems and remaining seeds.
- Place nixtamal in colander and rinse thoroughly.
- Place in Dutch oven or heavy lidded pot and add water.
- Slice one onion and add to pot with garlic cloves.
- Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
- While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
- Drain and allow to cool, then slip the skins off.
- Place peeled tomatoes and chiles in blender,puree and set aside.
- Remove excess fat from pork and cut into large chunks.
- When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
- Cover and simmer gently another 1 1/2 hours.
- Chop two remaining onions.
- To serve, ladle pozole into large soup bowls.
- Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
- Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
AUTHENTIC MEXICAN POZOLE
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- 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!
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- Cut open the cascabel chiles and remove the seeds. Heat the oil in a small skillet over low heat. Add the chiles and cook, stirring, until fragrant, 3 to 4 minutes. Place in a bowl, cover with water and soak overnight. Before using, drain the chiles, discarding the water; remove the stems and any remaining seeds.
- Place the nixtamal in a colander and rinse thoroughly. Place in a Dutch oven or heavy lidded pot and add the water. Slice 1 onion and add it to the pot along with the garlic cloves. Bring the mixture to a boil and boil gently, covered, 1 1/2 hours.
- Meanwhile, place the tomatoes in a pan of boiling water and cook 2 minutes. Drain and allow to cool, then peel. Place the tomatoes and the chiles in a blender and puree. Set aside.
- Remove the excess fat from the pork. The meat can remain in large chunks. When the nixtamal has boiled 1 1/2 hours, add the pork, the tomato-chile mixture and the salt. Cover and boil gently 1 1/2 hours longer.
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