Pozole is a traditional Mexican soup or stew made with hominy, a type of dried corn. It is a hearty and flavorful dish that can be made with a variety of meats, vegetables, and spices. This article provides three authentic green pozole recipes:
* **Green Pozole with Chicken:** This classic recipe uses chicken as the main protein, along with green chiles, tomatillos, and a variety of spices. It is a flavorful and satisfying dish that is perfect for a cold day.
* **Green Pozole with Pork:** This recipe uses pork shoulder as the main protein, along with green chiles, tomatillos, and a variety of spices. The pork shoulder adds a rich flavor to the soup, and the green chiles and tomatillos give it a tart and tangy flavor.
* **Green Pozole with Vegetables:** This vegetarian recipe uses a variety of vegetables as the main ingredients, including zucchini, corn, and bell peppers. It is a healthy and flavorful dish that is perfect for a light meal or a side dish.
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 VERDE RECIPE
If you love pozole, the authentic Mexican recipe, then you should try this amazing, delicious and easy recipe.
Provided by Maricruz
Categories main dish
Time 1h30m
Number Of Ingredients 26
Steps:
- Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
- Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
- Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
- Pour 2 cups of water and blend until you'll have a smooth sauce.
- Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
- Shred the chicken and place it in a bowl (read note 2).
Nutrition Facts : Calories 466 kcal, Carbohydrate 42 g, Protein 27 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 87 mg, Sodium 828 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 13 g, ServingSize 1 serving
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
Tips:
- Choose the right hominy. Dried hominy is a traditional choice for pozole, but canned hominy is a convenient and time-saving option. If using dried hominy, be sure to soak it overnight before cooking.
- Use a variety of chiles. The type of chiles you use will determine the flavor of your pozole. For a mild pozole, use Anaheim or New Mexico chiles. For a spicier pozole, use guajillo or chipotle chiles.
- Don't overcrowd the pot. When adding the hominy and other ingredients to the pot, be sure to leave enough room for them to move around. Overcrowding the pot will prevent the hominy from cooking evenly.
- Simmer, don't boil. Pozole should be simmered, not boiled. Boiling will make the hominy tough.
- Season to taste. The amount of salt and other seasonings you add to your pozole will depend on your personal preference. Be sure to taste the pozole before serving and adjust the seasonings as needed.
Conclusion:
Pozole is a delicious and versatile dish that can be enjoyed for any occasion. With its rich flavor and hearty ingredients, pozole is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give pozole a try. You won't be disappointed!
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