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!
MEXI-CAJUN POZOLE
Another award-winner from our local natural food store's weekly flyer. Spicy yet comforting, you control the amount of "heat". Don't skip the garnishes-especially the radishes!
Provided by COOKGIRl
Categories Stew
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Alternate method: Cook pozole in a Dutch oven, covered at 350º for 1 hour to 1 1/4 hours.
- Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
- In same pan, sautè the onions for 2 minutes. Add the garlic and sautè 1 minute. Transfer the onion and garlic to a large crock pot.
- Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
- Cook on LOW for 6 hours.
- Before serving, add salt and pepper and adjust other seasonings if necessary.
- Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.
Nutrition Facts : Calories 601.8, Fat 31.1, SaturatedFat 9.9, Cholesterol 112.3, Sodium 546.5, Carbohydrate 42.2, Fiber 7.7, Sugar 9.7, Protein 36.7
NEW MEXICAN POZOLE
In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.
Provided by David Tanis
Categories dinner, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 19 grams, Sodium 567 milligrams, Sugar 2 grams
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
More about "mexi cajun pozole recipes"
AUTHENTIC RED PORK MEXICAN POZOLE - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (2)Total Time 1 hr 50 minsCategory Dinner, SoupCalories 258 per serving
- In a small saucepan over medium heat, place the chiles, tomatoes, broth, onions, apple cider vinegar, garlic and cumin. Bring to a simmer and cook for about 3 minutes. Cover, remove from the heat and let it stand for about 15 minutes.
POZOLE ROJO RECIPE (MEXICAN RED POSOLE) - CHILI …
From chilipeppermadness.com
5/5 (5)Category Main Course, SoupCuisine MexicanCalories 529 per serving
CLASSIC MEXICAN CHICKEN POSOLE RECIPE - CHILI PEPPER …
From chilipeppermadness.com
AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL LOVE …
From mylatinatable.com
AUTHENTIC MEXICAN POZOLE BLANCO RECIPE - MY LATINA …
From mylatinatable.com
BEST POZOLE ROJO - THE DARING GOURMET
From daringgourmet.com
AUTHENTIC MEXICAN POZOLE VERDE RECIPE - MY LATINA TABLE
From mylatinatable.com
POZOLE {A NEW MEXICAN RECIPE}
From newmexicanfoodie.com
RED POZOLE RECIPE (POZOLE ROJO) | MEXICAN PLEASE
From mexicanplease.com
POZOLE ROJO RECIPE - JO COOKS
From jocooks.com
POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (69)Calories 771 per serving
GUAJILLO RED POZOLE (POZOLE ROJO CON CHILE GUAJILLO) | EL GUAPO
From mccormick.com
TRADITIONAL MEXICAN POZOLE RECIPE - A COUPLE FOR THE ROAD
From acouplefortheroad.com
HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK AND …
From beccaink.com
POZOLE VERDE RECIPE (MEXICAN GREEN POZOLE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
MEXI-CAJUN POZOLE - LUNCHLEE
From lunchlee.com
POZOLE ROJO - CARLSBAD CRAVINGS
From carlsbadcravings.com
MAKE EARTHY, AUTHENTIC MEXICAN POZOLE ROJO DE PUERCO FOR A CROWD
From southernkitchen.com
You'll also love
Related Search