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!
POSOLE (MEXICAN PORK STEW)
I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.
Provided by Starman5
Categories Stew
Time 1h5m
Yield 8 16 two cup servings (8 quarts), 16 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
- In remaining oil, saute onion until tender, about 4 minutes.
- Add garlic, cooking for just a minute more.
- Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
- Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
- Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
- Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.
POZOLE ROJO
Steps:
- Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
- Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
- Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
- Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
- Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
- Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
- Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
- Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
- Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
- The posole can be made up to 3 days ahead. Let cool; cover and chill.
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
MEXICAN POZOLE
Make and share this Mexican Pozole recipe from Food.com.
Provided by RichinRV
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in stock pot and brown pork. Add onions and garlic and cook stirring frequently for 12-14 minutes until onions are soft. Stir in chicken broth, hominy, chle sauce, chilies and oregano, Bring to a boil turn down heat and simmer for 40-45 minutes until pork is tender. Add corn flour and simmer five minutes until sauce thickens.
Nutrition Facts : Calories 552.6, Fat 31.7, SaturatedFat 10.2, Cholesterol 107.3, Sodium 1278.1, Carbohydrate 32.2, Fiber 5.1, Sugar 6.4, Protein 32.5
MEXI-CAJUN POZOLE
Another award-winner from our local natural food store's weekly flyer. Spicy yet comforting, you control the amount of "heat". Don't skip the garnishes-especially the radishes!
Provided by COOKGIRl
Categories Stew
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 601.8, Fat 31.1, SaturatedFat 9.9, Cholesterol 112.3, Sodium 546.5, Carbohydrate 42.2, Fiber 7.7, Sugar 9.7, Protein 36.7
POZOLE
Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast.
Provided by Elisa72
Categories Mexican
Time 2h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Put the pork in a large pot over high heat and cover with water.
- Add the onion, garlic and salt, and boil until tender, about an hour.
- While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
- Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
- Let sit for about 20 minutes.
- When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
- Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
- When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
- Cut or shred into bite sized pieces.
- Strain the cooking water, and return the pork to the pot.
- Add the hominy and processed chiles, bring to a boil.
- Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
- Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.
Nutrition Facts : Calories 521.1, Fat 34, SaturatedFat 11.4, Cholesterol 128.8, Sodium 553.9, Carbohydrate 18.6, Fiber 4.3, Sugar 3.9, Protein 33.7
EASY MEXICAN POZOLE SOUP (CROCK POT)
Make and share this Easy Mexican Pozole Soup (Crock Pot) recipe from Food.com.
Provided by Bergy
Categories Pork
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a 4 quart crock pot and mix thoroughly.
- Cover and cook on low 8-9 hours .
- Serve hot with warm corn tortillas.
Nutrition Facts : Calories 642.9, Fat 35.2, SaturatedFat 12.5, Cholesterol 153.3, Sodium 467.4, Carbohydrate 34.2, Fiber 5.3, Sugar 7.8, Protein 46.7
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