Best 8 Pozole Estilo Jalisco Jalisco Style Hominy Recipes

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.

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!

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.

MEXICAN POZOLE

Steps:

• Gather the ingredients.
• Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.
• Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.
• Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
• Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
• After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.
• Serve the pozole in deep bowls.
• Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top. Enjoy.

POZOLE ESTILO JALISCO (JALISCO-STYLE HOMINY)

Steps:

• Cut open cascabel chiles and remove seeds.
• Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
• Place in bowl, cover with water and soak overnight.
• Before using, drain chiles and discard water; remove stems and remaining seeds.
• Place nixtamal in colander and rinse thoroughly.
• Place in Dutch oven or heavy lidded pot and add water.
• Slice one onion and add to pot with garlic cloves.
• Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
• While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
• Drain and allow to cool, then slip the skins off.
• Place peeled tomatoes and chiles in blender,puree and set aside.
• Remove excess fat from pork and cut into large chunks.
• When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
• Cover and simmer gently another 1 1/2 hours.
• Chop two remaining onions.
• To serve, ladle pozole into large soup bowls.
• Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
• Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.

NEW MEXICAN POZOLE

Steps:

• Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
• While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
• Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
• Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
• To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.

POZOLE VERDE (MEXICAN HOMINY AND CHICKEN)

Steps:

• Rinse nixtamal thoroughly in a strainer.
• Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
• Simmer gently, loosely covered about 2 hours, or until tender.
• Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
• While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
• Bring chicken to boil, reduce heat, cover and simmer 1 hour.
• Strain and measure broth, adding water if necessary to equal 8 cups.
• Shred meat, discarding skin and bones.
• Set aside broth and chicken.
• When nixtamal is tender, remove it to bowl.
• Rinse the pot and return cooked nixtamal to pot.
• Wash poblano chiles and discard stems and seeds.
• Cut into chunks.
• Wash cilantro and cut off tips of stems.
• Place chiles and cilantro in blender with a cup of water and whirl.
• Slice one of the onions.
• Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
• Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
• Add chicken and cook 15 more minutes.
• Dice remaining onion and place in small bowl.
• Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
• To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.

BARLEY POZOLE (MEXICAN BARLEY AND HOMINY)

Steps:

• In large pot with lid, heat oil over medium heat.
• Sauté onion and chiles for 5 minutes, stirring occasionally.
• Add 4 cups broth and all of barley.
• Bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• Stir in remaining broth, hominy, salsa and cumin.
• Cook for 20 minutes longer.
• Ladle soup into bowls and top with shredded cheese, if desired.