Best 3 Pozole Estilo Jalisco Jalisco Style Hominy Recipes
Pozole estilo Jalisco, or Jalisco-style hominy, is a traditional Mexican soup or stew made with hominy, pork, and a variety of spices and vegetables. Originating from the state of Jalisco in Mexico, this hearty and flavorful dish is a staple in many Mexican households and a popular choice for celebrations and gatherings. The combination of tender hominy, rich pork broth, and a diverse array of ingredients results in a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps of creating an authentic and delicious pozole estilo Jalisco that will impress your family and friends.
Here are our top 3 tried and tested recipes!
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.
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
PABLO'S TRADITIONAL JALISCO POZOLE SOUP
Pozole is a staple of New Mexican cuisine. This pork and hominy dish, rich in spiciness and flavor, will satisfy the hungriest families and friends on the coldest of days. Add chopped cilantro and lime juice to soup...cilantro and the sourness of the lime combine to give the soup plenty of zing!
Provided by SassyMom3
Categories Stocks
Time 1h30m
Yield 6 bowls, 6-8 serving(s)
Number Of Ingredients 12
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!
Tips:
- Use fresh, dried hominy: Dried hominy is a traditional ingredient in pozole, and it gives the soup a more authentic flavor. If you can't find dried hominy, you can use canned hominy, but be sure to rinse it well before using.
- Soak the hominy overnight: Soaking the hominy overnight helps to soften it and reduce the cooking time. If you don't have time to soak the hominy overnight, you can quick-soak it by boiling it for 30 minutes, then turning off the heat and letting it sit for an hour.
- Use a variety of meats: Pozole is traditionally made with pork, but you can also use chicken, beef, or even seafood. If you're using multiple types of meat, be sure to cook them separately so that they don't overcook.
- Add plenty of vegetables: Vegetables add flavor and texture to pozole. Some common vegetables to use include onions, garlic, tomatoes, chiles, and zucchini. You can also add other vegetables that you like, such as corn, carrots, or potatoes.
- Season the soup to taste: Pozole should be flavorful but not too spicy. Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten the flavors.
Conclusion:
Pozole is a delicious and versatile soup that can be made with a variety of ingredients. It's a great dish to serve for a party or a potluck, and it's also a good way to use up leftover meat and vegetables. With these tips, you'll be able to make a delicious pozole that your family and friends will love.
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