Mexi Cajun Pozole Food

RED POSOLE RECIPE

Steps:

• In a large bowl, combine the dried chiles and 3 cups of hot water. Cover the bowl with a large plate or aluminum foil, and let the chiles soak for about 5-10 minutes, until softened.
• Transfer the softened chiles and the water they soaked in into a large blender. Add the salt, chili powder, cumin powder, minced garlic and Mexican chocolate. Blend until completely smooth.
• Season the pork with salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear on all sides until nicely browned.
• Add the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits.
• Add the chicken broth and stir until the red chile sauce and broth are fully mixed together. Bring the pot to a boil, reduce heat to a low simmer and cover. Cook for 2 to 3 hours, until the pork is fall apart tender.
• Shred the pork with a fork or spatula (it should fall apart very easily). Add the hominy and dried oregano. Stir to combine. Bring to a boil and remove from heat. Taste and season with more salt, if necessary.
• Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, dried oregano and red pepper flakes.

MEXI-CAJUN POZOLE

Steps:

• Alternate method: Cook pozole in a Dutch oven, covered at 350º for 1 hour to 1 1/4 hours.
• Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
• In same pan, sautè the onions for 2 minutes. Add the garlic and sautè 1 minute. Transfer the onion and garlic to a large crock pot.
• Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
• Cook on LOW for 6 hours.
• Before serving, add salt and pepper and adjust other seasonings if necessary.
• Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.

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!