POZOLE ESTILO JALISCO (JALISCO-STYLE HOMINY)
A traditional Mexican pozole as printed in our local newspaper today. The preparation time includes the overnight soaking of the peppers. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. it's also available at most tortillerias.
Provided by Molly53
Categories Pork
Time 11h
Yield 8 serving(s)
Number Of Ingredients 15
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.
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Peter John Henry
[email protected]This pozole is the best!
oliwia kaszubowska
[email protected]I love this pozole!
Tess Ann Campbell
[email protected]This pozole is delicious!
Atta Raja
[email protected]This pozole was just okay.
0599822403 0599822403
[email protected]I'm not a huge fan of pozole, but this recipe was really good.
M.G.T
[email protected]This pozole is amazing! I love the flavors and the hominy is cooked perfectly. I will definitely be making this again.
Thabile Masala
[email protected]This pozole was just okay. The broth was a little bland and the hominy was a bit too chewy. I wouldn't make this again.
Liaqat Klair
[email protected]I'm not a huge fan of pozole, but this recipe was really good. The broth was flavorful and the hominy was cooked perfectly. I would definitely make this again.
Emely sagun
[email protected]This pozole is delicious! I've never had pozole before, but I'm so glad I tried this recipe. The flavors are amazing and the hominy is so tender. I will definitely be making this again.
Hodan Hajir
[email protected]I made this pozole for a party last weekend and it was a huge success. Everyone loved it! The broth was so flavorful and the hominy was cooked perfectly. I will definitely be making this again.
Nomi Ch
[email protected]This pozole is amazing! I've made it several times now and it's always a hit. The flavors are so rich and complex, and the hominy is perfectly cooked. I highly recommend this recipe.