Pablos Traditional Jalisco Pozole Soup Recipes

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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



Pablo's Traditional Jalisco Pozole Soup image

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!

2 lbs pork shoulder, trimmed of fat and cut into bite-size pieces
1 head garlic
5 quarts water
1 lb mexican-style hominy, drained
10 medium dried chilies (Ancho or New Mexico Red)
1/2 cup salt
1/2 head lettuce, finely shredded
1/2 cup chopped fresh cilantro
1 white onion, finely chopped
8 large key limes, wedged
2 tablespoons Mexican oregano, dried
12 tostadas

TRADITIONAL PORK POSOLE

Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.

Provided by mic_babe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13



Traditional Pork Posole image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place the peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
  • Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
  • Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 37.7 g, Cholesterol 26.8 mg, Fat 12.9 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 3113.8 mg, Sugar 4.3 g

½ pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1 ½ cups water
¼ cup ground cumin
¼ cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

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



Pozole Estilo Jalisco (Jalisco-Style Hominy) image

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.

12 -16 dried cascabel chiles
1 tablespoon oil
1 (2 lb) package nixtamal (canned hominy may be substituted if nixtamal is unavailable)
6 quarts water
3 medium onions, divided
1 head garlic, cloves separated and peeled
3 lbs plum tomatoes
3 lbs pork, for pozole or 3 lbs pork stew meat
3 tablespoons salt (or to taste)
1 head iceberg lettuce, shredded
1 bunch radish, trimmed and sliced
1/3-1/2 cup dried oregano
ground dried chile, piquin or other hot chili pepper, crushed
10 -12 limes, cut into wedges
1 (8 count) package whole crisp corn tortillas (used for tostadas)

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