Texas Pozole Food

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.

SOUTH TEXAS POZOLE

Steps:

• Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
• Remove the pork with a slotted spoon and keep warm.
• Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
• Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
• Reduce heat to low, cover, and cook for about 90 minutes.
• Add hominy and cook for 15 more minutes.
• Check seasonings and add more chile powder or salt according to taste.
• Ladle into soup bowls.
• Serve with hot corn tortillas and garishes.
• GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

CROCK POT TEXAS POZOLE (MEXICAN PORK AND HOMINY SOUP)

Steps:

• In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
• Cut pork into bite sized pieces; sprinkle with salt and pepper.
• Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
• Cover and cook on low for 4-6 hours.

TEXAS POZOLE

Steps:

• Boil pork rib pieces in 4 quarts of water for one hour. Strain cooked down bones and reserve liquid. You can discard the rib bone pieces. Boil two cups of water and pour into bowl with ancho chiles. Place plate or smaller bowl on top of chiles to hold them under water. Steep for 30 minutes. Drain liquid from chiles and reserve. Seed and stem the peppers and place in blender with reserved liquid. Blend until smooth. Cut pork shoulder into ~1" pieces. Heat olive oil over medium high heat and add pork shoulder pieces in batches to brown. Once all pork has been browned add to pot of liquid reserved from cooking rib pieces. Add in half of onion, all three cans of drained/rinsed hominy, all spices(except cilantro) and pepper to taste. Bring to boil and hold for fifteen minutes. Reduce heat to low simmer for approximately three hours until meat is super tender.
• Serve with garnish of shredded cabbage, radishes, and cilantro.

TRADITIONAL MEXICAN POZOLE

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.

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, TEX-MEX STYLE

Steps:

• Heat vegetable oil in deep kettle.
• Brown the pork and chopped onion in oil.
• Add remaining ingredients and simmer for several hours.