POZOLE-GUADALAJARA, JALISCO STYLE
This is a traditional Mexican dish that is made according to the area the person is from in Mexico. I learned to make this from a very dear friend of mine who is from Guadalajara, Jalisco Mexico. There are different versions, but this version is delicious. When I make Pozole, this is the only version my family likes. I hope you...
Provided by Trina Alaniz
Number Of Ingredients 11
- 1. COOKING THE MEAT.
- 2. Trim off fat of stewing pork as much as possible and cut into 1 inch size, rinse well and place in a large bowel with cold water.
- 3. pork neck bones should be in sizes of 2-3 inches. Trim off fat of meat on the neck bones as much as possible and place in bowel with the stewing pork. make sure all is submerged in cold water. This is very important, soak for 20 minutes.
- 4. After meat and neck bones have soaked for 20 min. rinse them 3 times, till water is clear.
- 5. place meats in 6qt pan and cover with cold water. water level must be approx. 4 inches above submerged meats.
- 6. add salt- estimate for your taste. I use natural sea salt.
- 7. add 1/3 onion,and diced garlic.
- 8. Bring to a fast and hard boil,then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. remove and scoop off the gray foam that has appeared on the top. And taste for salt, if more is needed, add to your taste.
- 9. Boil for approx. 2 hours, till meat is very tender. you might have some of the meat fall off of 1 or 2 neck bones, but not more than that. If during the boiling the meat needs more water, add hot water and continue boiling.
- 10. When meat is tender as described above, you should end up with approx. 1-2 inches of broth above the meat. you can leave more broth if you like.
- 11. Open the can of hominy and drain the liquid. Add the hominy to the broth. Be careful you do not splash yourself with the broth and burn yourself. You can also add an additional can of hominy if you like more hominy now.
- 12. Add the 1/3 cup of gebhardts chili powder. You can also substitute new mexico and calif. dry chili pods. I prefer the taste of gebhardts chili and think it is better.
- 13. Continue boiling gently for approx. 15 mins. till the foam that appears on the top disappears.
- 14. VEGTEABLES
- 15. Place your diced radishes, dice onions, wedges of lemons, shredded cabbage in individual table containers on the table. Serve your pozole in bowels and then add cabbage, radishes,onions and squeeze lemon over the top to your taste. add a dash of bottled salsa to your taste or you can omit the salsa, it will still taste wonderful.
- 16. This pozole is even better after is it cooked the next day, I guess it is because everything blends in. Enjoy this wonderful dish from Guadaljara. Eat with warm corn or flour tortillas.
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
Yield 8 serving(s)
Number Of Ingredients 15
- 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.
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- Chopped cake. It is, without a doubt, the most representative dish of the State. Although there is no certain proof of its origin, tradition says that it was invented by a laborer who, after returning home hungry, prepared a meal with what he found: bread, some beans, pieces of pork and a watery tomato sauce.
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