Ingredients
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1 1/2
-
2
-
1
-
1
-
2
-
2
-
1/2
-
1/2
-
2
-
1
-
1/4
-
4
-
3 - 5
-
1
-
Directions
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 , Is this freezable? I’m a truck driver So making this amount would never be eaten fast enough by one person I can place it in a air locked container for travel but at most it would 2 weeks Any ideas on freezing?, I really like the recipe, it turned out really good however I would add Chiles for extra flavor It tasted really good and had so much flavor after adding ancho, Pasilla, and guajillo Chiles sauce I took the stem off, boiled the Chiles 5 of each Add to blender with some water that was used to boil Then add 2 garlic cloves, and some salt (add Chiles de Arbol if you want spicy pozole) Blend, and strain a small amount of mixture into all of blended hominy, broth, meat, and spices until desired taste I would taste it and it should make the meat and the broth red as it simmers I then added cabbage, radishes, lime, cilantro, and had some tortilla chips to dip in the broth I forgot the California chili powder at the grocery store so I plan to add that next time and see the difference in the taste
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Steps
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1
Done
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This Recipe Requires a Simple Prep. |
|
2
Done
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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. |
|
3
Done
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I Boil My Ancho Chilies in a Separate Small Pot For the Garnish Part(read Below). |
|
4
Done
|
Now You Are Ready to Cook. |
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5
Done
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Place the Meat in a Large Saucepan and Just Cover With Lightly Salted Water. |
|
6
Done
|
Add 1/2 Chopped Onion, the 2 Cloves Peeled Garlic, Pepper, Cumin, and Oregano. |
|
7
Done
|
Bring to a Boil Over Medium Heat, Skim Off Any Foam That Rises, Reduce Heat, Cover and Simmer For 45 Minutes. |
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8
Done
|
Remove Meat and Broth, Reserving Both. |
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9
Done
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Saute the Remaining Chopped Onion and Garlic in Oil Until Translucent. |
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10
Done
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Add the Remaining Spices, Stir For a Minute. |
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11
Done
|
Cut the Reserved Pork Into 1 Inch Cubes and Add to the Pan. |
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12
Done
|
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). |
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13
Done
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Cook at a Simmer, Covered, For 45 to 60 Minutes Until the Meat and Hominy Are Tender. |
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14
Done
|
If Necessary, Cook For Up to an Additional 60 Minutes Until the Chilies and Onions Are Well Blended Into the Broth. |
|
15
Done
|
Degrease the Stew, Taste For Salt, and Serve in Soup Bowls. |
