Pozolé Recipes

POZOLE

Steps:

• Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
• To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.

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!

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

TRADITIONAL PORK POSOLE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place the peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
• Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
• Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
• Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.