Pozole jalisco 1h16
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pork meat(combination, tende |
| 1 | x | Butt and neck bones. |
| 2 | tablespoons | Salt |
| 1 | x | Accompaniments: |
| 1 | x | Salsa picante |
| 1 | x | Onion-minced |
| 1 | x | Lettuce, shredded |
| 1 | x | Lime wedges |
| 1 | x | Radish, sliced |
| 1 | x | Oregano |
| 1 | x | Tortilla, toasted |
| 1 | x | Red pozole: |
| 1 | x | Garlic cloves, minced |
| 4 | eaches | Red chiles, dried |
| 1 | x | Green pozole(pozole verde) |
| 1 | each | Chicken, small, cut in half |
| 1 | pounds | Tomatillos, fresh |
| ⅓ | cup | Oil |
| 4 | eaches | Chiles, green |
| 1 | each | Lg Onion |
| 2 | eaches | Epazote sprigs |
| 2 | eaches | Hoja santa sprigs |
| 1½ | cup | Pumpkin seeds, hulled, toast |
Directions
2 days ahead:Put 1 pound whole white corn kernels (hominy) to soak in a pot, covered with water, overnight. NEXT DAY: Change water and bring to a boil.Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a strainer.Boil the corn 12 minutes. Cover, and let stand ½ hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go.Rinse again.Keep refrigerated. On day of preparation: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pieces.Add the pieces of pork to the hominy(corn).Add 2 Tablespoons salt and alow to cook, uncovered about 4 hours on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed. ACCOMPANIMENTS: Salsa picante, finely chopped onion, shredded lettuce or cabbage, lime wedges sliced radish, oregano, toasted tortilla To change to RED POZOLE: Add to the pozole, at the same time you add the meat, the following: 6 crushed garlic cloves; 4 dried red chiles(of the large variety), such as ancho or guajillo-although any type will do. The chiles should first be slightly charred and then soaked in 1 cup hot water.Then remove stems and seeds and puree in blender with the water. Continue cooking as before.
For POZOLE VERDE(green pozole) After Pozole has been cooking for 2 hours add:1 small chicken, cut in half; 1 pound fresh tomatillos, husked, washed blended, and briefly fried in ⅓ cup veg shortening;4 small green chiles;one large chopped onion;2 sprigs each epazote and hoja santa;1½ cups hulled untoasted pumpkinseeds(which you should toast yourself till they begin to pop; Notes: Basic instructions are for white pozole. Add ingredients shown if you wish to make red or green pozole. MELANIE MIGUEL (MJNT73C)