Mexican Pozole Recipe 435

MEXICAN POZOLE RECIPE

Steps:

• In a small saucepan over medium heat, place the chiles, tomatoes, broth, onions, apple cider vinegar, garlic and cumin. Bring to a simmer and cook for about 3 minutes. Cover, remove from the heat and let it stand for about 15 minutes.
• In a blender, process the chile mixture on high until smooth, stopping to scrape down the sides as needed. Set aside.
• Trim the excess fat from the pork and cut into 3/4-inch cubes. See Note #1
• Season the pork with salt and ground black pepper. In a pot or Dutch oven, heat the oil over medium-high heat. Sear the pork stirring occasionally for about 6 minutes or until golden brown. Brown the pork in batches, if needed, to prevent overcrowding the pot. Add additional oil, if needed. Remove the meat from the pot and transfer to a plate.
• Add the onions to the pot and saute, stirring frequently until the onions become tender, about 3-4 minutes. Stir in the garlic and cook for about a minute. Return the meat and any collected juices to the pot.
• Stir in the red chile puree and cook, stirring a few times for about 2 minutes. Stir in the rest of the soup ingredients and bring to a boil. Reduce the heat to low heat and simmer covered, stirring occasionally, for 75 to 90 minutes, or until the pork becomes tender and the soup is slightly thickened (See Note #2).
• Stir and season to taste with salt and ground black pepper. Remove soup from the heat and discard the bay leaves. Serve with desired toppings.

AUTHENTIC MEXICAN POZOLE

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!

MEXICAN POZOLE

Steps:

• Cut chicken into bite-sized pieces & add to 8 quart pot.
• Add water & seasoning packet to chicken & bring to a boil. Keep at low boil for 45 minutes.
• Drain & rinse hominy from can, & add to pot. Continue cooking for 15 minutes.
• Serve hot & add your favorite toppings.

MEXICAN POZOLE RECIPE - (4.3/5)

Steps:

• Heat water in a large stock pot. Add onion, salt and pork meat and spareribs . Salt. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. While cooking, skim top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion and garlic from the broth. Shred meat, and cover. Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft. Blend peppers using a blender or food processor with garlic cloves, chopped onion and oregano adding some of the water in which they were soaking. Puree mixture until smooth. Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes. Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through. Serve Pozole in large soup bowls and place garnishes on the

TRADITIONAL MEXICAN POZOLE

Steps:

• Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them. Drain the hominy rinse. Now you are ready to start cooking.
• Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, 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.
• Sauté the 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), 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.