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!
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
TRADITIONAL MEXICAN POZOLE
This is the best recipe I've found- it uses the flavors of cloves to balance the spiciness of the chili.
Provided by godluvsmommas
Categories Pork
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 306.6, Fat 19.6, SaturatedFat 5.9, Cholesterol 60.4, Sodium 590.1, Carbohydrate 15.4, Fiber 2.9, Sugar 2.4, Protein 16.4
TRADITIONAL PORK POSOLE
Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.
Provided by mic_babe
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 37.7 g, Cholesterol 26.8 mg, Fat 12.9 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 3113.8 mg, Sugar 4.3 g
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.
More about "authentic mexican pozole food"
AUTHENTIC MEXICAN POZOLE BLANCO RECIPE - MY LATINA …
From mylatinatable.com
5/5 (4)Total Time 55 minsCategory Main Course, SoupCalories 170 per serving
- Remove the stems from the chiles, and then saute all of the ingredients in a frying pan with the oil for 1-2 minutes.
AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL LOVE
From mylatinatable.com
4/5 (171)Total Time 1 hrCategory Main Course, SoupCalories 426 per serving
15 AUTHENTIC GUADALAJARA FOODS YOU WANT TO HAVE
From authenticfoodquest.com
DELICIOUS AUTHENTIC MEXICAN POZOLE RECIPE
From conservamome.com
HOW TO MAKE RED POZOLE【 AUTHENTIC RED POSOLE
From mexicoinmykitchen.com
POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MEXICAN GREEN POZOLE SOUP (GUERRERO STYLE) | MEXICAN …
From mexicoinmykitchen.com
POZOLE {A NEW MEXICAN RECIPE}
From newmexicanfoodie.com
TRADITIONAL PORK POZOLE RECIPE | FOOD CHANNEL
From foodchannel.com
A BRIEF HISTORY OF POZOLE, MEXICO’S TAKE ON TRADITIONAL STEW
From theculturetrip.com
AUTHENTIC RED PORK MEXICAN POZOLE - LEMON BLOSSOMS
From lemonblossoms.com
POZOLE MEXICAN SOUP, WHAT IS IT & RECIPE - AMIGOFOODS
From blog.amigofoods.com
POZOLE – AN EASY RECIPE FOR A MEXICAN FOOD FAVORITE!
From imagine-mexico.com
AUTHENTIC MEXICAN POZOLE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
AUTHENTIC MEXICAN POZOLE VERDE RECIPE - MY LATINA TABLE
From mylatinatable.com
POZOLE ROJO RECIPE - JO COOKS
From jocooks.com
MEXICAN RED POZOLE - ANNA IN THE KITCHEN
From annainthekitchen.com
RED PORK POZOLE RECIPE [STEP-BY-STEP] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
POZOLE ROJO RECIPE: A TRADITIONAL MEXICAN DISH BURSTING WITH FLAVOUR
From mexicanexperienceswithcancunash.com
MEXICAN FOOD: 29 TRADITIONAL DISHES OF MEXICO
From travelfoodatlas.com
RED POZOLE RECIPE (POZOLE ROJO) | MEXICAN PLEASE
From mexicanplease.com
TRADITIONAL MEXICAN POZOLE | COOK WITH US
From cookwithus.com
AUTHENTIC MEXICAN POZOLE RECIPE - 101RECIPES
From howtonutrition.com
AUTHENTIC CHICKEN POZOLE ROJO: MEXICAN HOMINY STEW - A FOOD
From unpeeledjournal.com
AUTHENTIC MEXICAN FOOD RECIPES WITH PICTURES
From mexicanfoodaa.blogspot.com
AUTHENTIC NEW MEXICO POSOLE RECIPE - BOWL ME OVER
From bowl-me-over.com
POZOLE ROJO RECIPE (AUTHENTIC MEXICAN POZOLE) - THRIFT AND SPICE
From thriftandspice.com
AUTHENTIC MEXICAN RECIPES – FAVORITES
From mexicanfoodjournal.com
15 AUTHENTIC MEXICAN RED CHICKEN POZOLE RECIPE - SELECTED RECIPES
From selectedrecipe.com
MEXICAN POZOLE, A TRADITIONAL AND DELICIOUS DISH - HORNO MX
From hornomx.com
AUTHENTIC POZOLE: FROM THE STREETS OF MEXICO CITY - ABQ MOM
From albuquerque.momcollective.com
TRADITIONAL POZOLE RECIPE - QUERICAVIDA.COM
From quericavida.com
AUTHENTIC POSOLE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NEW MEXICAN RECIPES | POSOLE | NEW MEXICO TRUE
From newmexico.org
MEXICAN POZOLE: A DELICIOUS, TRADITIONAL DISH (WITH A …
From benitosmexican.com
AUTHENTIC MEXICAN POZOLE BLANCO RECIPE - ALL THINGS MEXICAN
From allthingsmexican.com
RED CHICKEN POZOLE - AUTHENTIC MEXICAN RECIPE | 196 FLAVORS
From 196flavors.com
PASTA POZOLE SOUP - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE POZOLE, MEXICO’S GREATEST PARTY FOOD | SAVEUR
From saveur.com
WHAT’S IN MEXICAN POZOLE RECIPE? PLUS A BRIEF HISTORY
From saltandwind.com
HOW TO PREPARE POZOLE LIKE A MEXICAN ABUELITA - TRAVELER'S BLOG
From garzablancaresort.com
HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK AND …
From beccaink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love