Recipe for chicken or pork Pozole?

Question

What is the instructions and ingredients for making chicken or pork pozole?

and BTW Pozole is Mexican food (not Italian)

Answer 1

SERVES 6-10 PEOPLE

1 - 6lb White Hominy Can
3 - Teaspoons Chicken Flavor Bouillon
1 - Teaspoon California Chili Powder
4lbs of Chicken
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Other ingredients to cut and serve on the side:
1 Onion
1 lb of Radishes
1 Head of Lettuce
1 lb of Limes/Lemons
3 Avocados

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Rinse the hominy. Put in a big pot along with the chicken. Add enough water to cover everything; About inch above everything.
Add 1 teaspoon of California chili powder. Add 3 teaspoons of the chicken flavor bouillon. Mix well. Cook in high for approx. 30 mins or until it boils, then simmer for another 15 mins. You'll know it's done when the chicken is fully cooked. Don't wait too long or the chicken will start falling apart. That's how you know you've overcooked it. Add salt to your liking. This can be done anytime.

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On the side:
Chopped onion
Sliced radishes
Avocadoes cut in squares
Lemons/Limes cut in half or quarters
Shred lettuce


Enjoy!!!

Answer 2

POZOLE JALISCO

Serves 6

Ingredients:

4 cans white hominy (corn kernels)
5 pounds pork meat (combination of tenderloin, shoulder, butt and neck bones)
2 tablespoons sea salt
Accompaniments:

1 recipe salsa picante
1 onion, finely chopped
shredded lettuce
lime wedges
sliced radish
toasted oregano
toasted tortillas
Preparation:



Place the meat in a large soup pot in 14 cups cold water and bring to a brisk boil for about one hour. Add the drained hominy and simmer for an additional half hour. Remove the pork from the pot and cut into service size pieces. Return to pot and simmer four hours. Serve with accompaniments.
http://www.melsmex.com/pozole.htm

Answer 3

Pork and Hominy Stew
(Pozole)
Serves 10
A traditional dish served for comida or supper at large family gatherings. Ingredients:


1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket)
2 kilos pork leg
4 clean pork bones
3 chilacate peppers
1 head of garlic
6 quarts of water
1 head iceberg lettuce, washed and cut in thin strips
1 bunch of radishes, washed and sliced
1 chopped onion
8 limes sliced in half
20 tostadas
Picante sauce
Preparation:


In a large stockpot bring the water to a boil, add the hominy and the head of garlic. Let this simmer for 4 hours over a low flame, the hominy will burst.

In another stockpot or a pressure cooker, cook the pork meat with water to cover and salt to taste until tender (about 50 minutes in the pressure cooker).

Once the hominy has burst, add the pork bones and simmer for another hour.

Meanwhile, remove the seeds and veins from the chilacate peppers and cook in one cup of water until tender. Once cooked, blend the peppers with enough water to make a smooth sauce, strain and set aside.

Once the bones have simmered in the hominy for an hour, add salt to taste, the pork, and the chilacate sauce and let it all simmer together for a further fifteen minutes.

Remove and discard the head of garlic before serving.

Serve in bowls and top with lettuce, chopped onion and radishes as desired. Let everyone add picante sauce to their liking and serve tostadas on the side.

NOTE:
NEVER add salt to the hominy before it bursts, otherwise it never will.

Answer 4

Pork Pozole

15 to 16 ounce cans hominy, drained
10 ounce cans green enchilada sauce
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 2 1/2 pound boneless pork loin roast, well trimmed
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
serve with: warm flour tortillas and salsa

Mix all ingredients except pork, cilantro and lime juice in a 4 quart or larger slow cooker. Add pork; spoon hominy mixture over top. Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred pork in bite size pieces; return to cooker. To serve: Ladle into soup bowls. Serve with or rolled up in, flour tortillas. Accompany with salsa.




CHICKEN POZOLE
2 cans (1 lb., 13oz. each) hominy, drained and rinsed.
About 3 qts. chicken broth
3 lbs chicken (I use boneless, skinless thighs, cut in halfs)
1 onion, chopped
8 cloves garlic, minced
2 tablespoons chili powder
1/2 tsp. each dry oregano leaves and pepper
1 can (7 oz.) diced green chilies
Garnishes
In a large 5- or 6-qt stockpot, fry chicken pieces (in a single layer per batch) until browned. Drain excess oil, and combine onion, garlic. Fry until onion is limp, but not browned. Be careful not to scorch the garlic. Deglaze the pan with a cup or so of the chicken broth. Add chile powder, oregano, and pepper.

Add chicken to the pot with remaining broth (should be about 12-14 cups total) and simmer gently for about 45 minutes. Add hominy and diced green chilies.

Garnishes: For this, I'd do little bowls of green onions, hot peppers, rajas (a pepper and onion relish), and avocado cubes. If I wasn't concerned with kashruth, I'd add sour cream and/or cream cheese cubes. Oh, yes, and lots and lots of flour tortillas to spread with margarine and/or dunk.

I may have a salad also--a green leaf lettuce salad with sliced radishes, toasted chile chips, and pickled cactus leaves (nopalitos).

Answer 5

1.)cook 3 pork feet in hot water in low flame
2.)put a hole garlic and onion in the water and put some salt
3.)wait for two hours and put 2 pounds of pork meat in pices
4.)when the meat is soft put the corn pozole and chile guajillo
5.)before you put the chile guajillo it must be cooked and put in the blender with little pises of corn.
6.)after you put the chile guajillo and the corn pises of corn in the blender put it in a colander and put it in the pot of pozole.
7.)then wait 1:30min.
8.)enjoy!!!!!!!!!!!!!!!!!

Answer 6

http://www.italiansrus.com/recipes/recipes.htm

Answer 7

I don't have a recipe but if you haven't ever eaten that please just eat a little because it might be too heavy for your stomach and might cause diarrhea.

Answer 8

chicken and pork