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!
PORK AND POZOLE BURRITOS
Categories Bean Cheese Pork Appetizer Bake Quick & Easy Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2 generously
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a bowl toss pork with flour and salt to coat. In a skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown pork, stirring occasionally. Transfer pork to another bowl.
- Add remaining tablespoon oil to skillet and cook onion and bell pepper, stirring occasionally, until they begin to brown, about 2 minutes. Add water and cook, covered, until vegetables are tender, about 5 minutes. Add pozole or pinto beans and 1/2 cup enchilada sauce and simmer 3 minutes. Return pork to skillet and heat through. Stir in coriander and remove skillet from heat.
- Reserve 1/2 cup cheese. Put a tortilla on a work surface and mound one fourth pork mixture horizontally just below center of tortilla. Sprinkle pork filling with a heaping tablespoon of remaining cheese. Fold bottom edge of tortilla over filling and fold each side in over filling. Roll burrito away from you to completely enclose filling and make 3 more burritos in same manner with remaining tortillas, filling, and cheese.
- Arrange burritos in a shallow baking pan and sprinkle with reserved cheese. Bake burritos until cheese melts and tortillas are crisp, about 10 minutes. While burritos are baking, in a small saucepan heat remaining enchilada sauce over moderate heat until hot.
- Spoon enchilada sauce over burritos.
POSOLEQUESO BURRITO
All the flavors of posole in a portable burrito. Change or add any additional typical posole toppings, such as radishes or jalapeno peppers, to taste.
Provided by FoodieJJ54
Categories Mexican Recipes
Time 25m
Yield 25
Number Of Ingredients 10
Steps:
- Combine pork, hominy, cilantro, oregano, garlic, chile paste, cumin, and lemon pepper on a flat-top grill or large skillet over medium heat; cook and stir until heated through, 10 to 15 minutes.
- Spoon pork mixture into each tortilla and top with Cheddar cheese. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito; wrap in aluminum foil.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 48.8 g, Cholesterol 65.2 mg, Fat 14.7 g, Fiber 4.4 g, Protein 28.1 g, SaturatedFat 6.1 g, Sodium 793.8 mg, Sugar 3.1 g
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