Pablos Traditional Jalisco Pozole Soup Food

PABLO'S TRADITIONAL JALISCO POZOLE SOUP

Steps:

• Add meat to about 5 quarts of water. Stir in water and bring to a boil. Add garlic and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.
• To prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.
• To serve:.
• Serve pozole in bowls like soup. Each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. Serve with tostadas.
• Buen Perfecto!

CHICKEN-POSOLE SOUP

Steps:

• Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
• Ladle soup into bowls and top with cheese and some fried tortillas.
• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
• Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.

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.

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.

POZOLE-GUADALAJARA, JALISCO STYLE

Steps:

• 1. COOKING THE MEAT.
• 2. Trim off fat of stewing pork as much as possible and cut into 1 inch size, rinse well and place in a large bowel with cold water.
• 3. pork neck bones should be in sizes of 2-3 inches. Trim off fat of meat on the neck bones as much as possible and place in bowel with the stewing pork. make sure all is submerged in cold water. This is very important, soak for 20 minutes.
• 4. After meat and neck bones have soaked for 20 min. rinse them 3 times, till water is clear.
• 5. place meats in 6qt pan and cover with cold water. water level must be approx. 4 inches above submerged meats.
• 6. add salt- estimate for your taste. I use natural sea salt.
• 7. add 1/3 onion,and diced garlic.
• 8. Bring to a fast and hard boil,then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. remove and scoop off the gray foam that has appeared on the top. And taste for salt, if more is needed, add to your taste.
• 9. Boil for approx. 2 hours, till meat is very tender. you might have some of the meat fall off of 1 or 2 neck bones, but not more than that. If during the boiling the meat needs more water, add hot water and continue boiling.
• 10. When meat is tender as described above, you should end up with approx. 1-2 inches of broth above the meat. you can leave more broth if you like.
• 11. Open the can of hominy and drain the liquid. Add the hominy to the broth. Be careful you do not splash yourself with the broth and burn yourself. You can also add an additional can of hominy if you like more hominy now.
• 12. Add the 1/3 cup of gebhardts chili powder. You can also substitute new mexico and calif. dry chili pods. I prefer the taste of gebhardts chili and think it is better.
• 13. Continue boiling gently for approx. 15 mins. till the foam that appears on the top disappears.
• 14. VEGTEABLES
• 15. Place your diced radishes, dice onions, wedges of lemons, shredded cabbage in individual table containers on the table. Serve your pozole in bowels and then add cabbage, radishes,onions and squeeze lemon over the top to your taste. add a dash of bottled salsa to your taste or you can omit the salsa, it will still taste wonderful.
• 16. This pozole is even better after is it cooked the next day, I guess it is because everything blends in. Enjoy this wonderful dish from Guadaljara. Eat with warm corn or flour tortillas.

CHICKEN POZOLE ROJO RECIPE

Steps:

• Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
• Set them into a bowl of very hot water and cover for about 20 minutes to soften.
• Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
• Heat a large pot to medium heat and add some olive oil.
• Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
• Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
• Add garlic and cook another minute.
• Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
• Swirl the ancho/guajillo chili paste into your pozole.
• Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
• Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
• Top with your favorite garnishments!

POZOLE DE POLLO: CHICKEN POZOLE

Steps:

• Gather the ingredients.
• Cut one half of the onion into 3 pieces.
• In a large soup pot, place onion pieces and chicken into broth and boil gently for about 30 minutes, or until chicken is cooked through.
• Skim off and discard any foam that rises to top of cooking liquid.
• Remove chicken and let cool enough to handle safely. Remove pieces of onion from broth and discard them. Shred or chop chicken into pieces that can fit onto a soup spoon. Discard any bones, fat, or cartilage.
• Return chicken to broth and add garlic and cumin.
• Empty hominy into a strainer. Rinse under running water, then drain.
• Add hominy, salt, and epazote (if using) to broth. (Although epazote is optional, use it if you can, as it adds a wonderful rustic note to the soup.)
• Allow broth to boil gently for 20 to 30 minutes so flavors can meld.
• To prepare garnishes, cut cabbage into chunks that are no bigger than 2 or 3 inches. Shred each chunk with a grater or cut with a sharp knife into thin slices. "Fluff" the shredded cabbage with your fingers so that the slices separate from one another. Place cabbage into a serving bowl.
• Cut stem and tail off of each radish. Cut radishes into halves or quarters, then thinly slice each piece.
• Dice other half of onion. Cut limes into halves or quarters.
• Place sliced radishes, diced onion, and cut limes on a serving plate or in a bowl.
• Place dried oregano and ground chile pepper into a small serving dish-either together side-by-side in a shallow bowl, or in separate small condiment dishes.
• Before serving pozole, taste and add more salt, if necessary. Hominy dishes often need more salt than you would think.
• Serve pozole very hot in deep bowls; remember, room temperature garnishes will be added, which will significantly cool the soup.

ZIPPY POSOLE (POZOLE) SOUP

Steps:

• Heat oil in a large pot over medium heat. Add pork, chicken, Hatch chile peppers, onion, jalapeno peppers, and garlic. Saute, turning meat, until lightly brown, about 8 minutes.
• Pour 2 cups stock into pot; add enough water to cover meat by 3/4 inch. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove pork and chicken and place on a plate; let cool until safe to handle. Remove garlic cloves, mash, and add back to soup.
• Shred pork and chicken into small chunks. Add salsa to the pot. Let soup simmer for 15 to 30 minutes more.
• Place hominy, shredded meat, remaining 4 cups stock, New Mexico chile powder, coriander, salt, and pepper into the pot of soup. Bring to a boil; reduce heat and simmer, uncovered, at least 30 minutes.
• Serve with cabbage, yogurt, cilantro, and radishes to garnish.