| Pozole Jalisco I Jalisco II |
| Pozole Jalisco I ~ Pork & Hominy Stew Jalisco Style .... Garry Howard - Cambridge, MA 5 lb Pork meat (combination, tender Butt and neck bones. 2 tbsp salt Accompaniments: Salsa picante onion, minced lettuce, shredded lime wedges radish, sliced oregano tortilla, toasted 2 days ahead: Put 1 pound whole white corn kernels (hominy) to soak in a pot, covered with water overnight. Pozole - fresh hominy may be found in supermarkets and Mexican Markets 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 1/2 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 allow 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. Red Pozole 6 Garlic cloves, minced 4 Red chiles, dried Start with the basic Pazole Jalisco recipe and then follow these instructions: 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) First lightly char and then soak them in 1 cup hot water. Then remove stems and seeds and puree in blender with the water. Continue cooking as before. Green pozole (Pozole verde) 1 chicken, small, cut in half 1 lb tomatillos, fresh 1/3 cup Oil 4 green chiles 1 onion, large 2 epazote sprigs 2 Hoja santa sprigs 1 1/2 c Pumpkin seeds, hulled, toasted Start with the Basic Pazole Jalisco recipe and follow these instructions: After the pozole has been cooking for 2 hours, add: 1 small chicken, halved 1 pound fresh tomatillos, husked, washed, blended, and then briefly fried in: 1/3 cup shortening 4 small green chiles 1 large chopped onion 2 sprigs each epazote and hoja santa 1 1/2 cups hulled, untoasted pumpkin seeds. Accompaniments: avocado & chicharron (pork rinds) |
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