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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Md Lipon
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The pozole was still delicious!
Hoos316
[email protected]This pozole is the perfect comfort food. It's hearty, flavorful, and always hits the spot.
Prince Paul Jjuuko
[email protected]I love the addition of the avocado and crema to this pozole. It really takes the dish to the next level.
Taha Arju
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Masechaba Nthabi
[email protected]I followed the recipe exactly and my pozole turned out bland. I think I'll add more spices next time.
Moushumi Akter
[email protected]The pozole was a bit too spicy for my taste, but overall it was a good recipe.
AmiR Mohamed
[email protected]5 stars! This pozole is now my go-to recipe for Mexican night.
Zidi Bhatti
[email protected]This recipe was easy to follow and the results were amazing. I especially loved the addition of the guajillo chiles.
Tonny Stack
[email protected]I'm not a huge fan of hominy, but this pozole changed my mind. The broth was so flavorful and the toppings really brought the dish together.
Kehkashan Shehzad
[email protected]This Jalisco-style pozole was a hit at my dinner party! The flavors were perfectly balanced and the pork was fall-apart tender. I will definitely be making this again.