does anyone know how to make authentic Mexican Pozole??

Question

Does anyone have a recepie for authentic mexican pozole?

THANKS for all the great answers.. well all but ONE! LOL

Answer 1

If the first one is not authentic, then the second one isn't either. Pozole is not made with chicken. Contact me via e-mail and I will send you a recipe. (can't do it at work!!).

Answer 2

right this is the main suitable recipe and this is the least complicated. Pozole SERVES: 4 Our version of this Mexican ask your self is so rapid to make which you will begrudge the added time it takes to cut, cube, or slice the countless garnishes. you could, actually, do with out them--or % purely some. components 2 tablespoons cooking oil a million onion, chopped a million pink meat tenderloin (approximately 3/4 pound), decrease right into a million/2-inch cubes 2 cloves garlic, minced 3 cups water 3 cups canned low-sodium poultry broth or abode made inventory 2 2/3 cups drained and rinsed canned white hominy (2 15-ounce cans) a million 3/4 teaspoons salt a million/4 teaspoon sparkling-floor black pepper Lime wedges, for serving Garnishes which contain diced avocado, cilantro leaves, chopped onion, shredded lettuce, skinny-sliced radishes (non-obligatory) guidelines In a extensive pot, warmth the oil over reasonable warmth. upload the onion and cook dinner, stirring each and every so often, until eventually translucent, approximately 5 minutes. develop the warmth to reasonably extreme. upload the pink meat to the pot and cook dinner, stirring each and every so often, until eventually the pink meat starts to brown, approximately 3 minutes. Stir interior the garlic, water, broth, hominy, salt, and pepper. deliver to a boil. decrease the warmth and simmer until eventually the pink meat is only soft, approximately 10 minutes. Serve with the lime wedges and the different garnishes, if using. NOTES Hominy is dried white or yellow field corn with the hulls and germs bumped off. frequently utilized in Mexican cooking, hominy (referred to as pozole in Mexico) is accessible dried or canned. The dried version could desire to be reconstituted, which takes numerous hours of simmering yet fills your kitchen with an impossible to stand up to corn aroma. For velocity, canned hominy is the scrumptious and elementary decision.

Answer 3

The above is not authentic. I do have a recipe though from Mexico where my mother in law is from.

Pozole'

2 medium cans Bush's white hominy
2 dried chile cascavels
1 whole chicken
1 clove garlic

Clean and remove extras from chicken and put it in a large pot, cover with water. Throw in whole clove garlic, 2 1/2 tbsp. salt and 1 tbsp. oil. Cook on medium heat covered for 1 1/2 hours. Remove garlic and throw away. Drain and pour in hominy, cook at same heat for 20min. Remove chicken and shredd by hand.

Split dried chiles down one side and remove top stems. Remove seeds and wash well with water. Take a small pan and add 1 tbsp oil and heat almost on high. Place CAREFULLY chiles into pan and cover with oil. Cook them for aprox. 3 min. Add water almost to top and boil for 5 min. Pour chiles and water into blender and blend well. Pour mixture into broth with hominy and add chicken.

That is it. We serve like in Mexico with tostadas (I prefer to make my own), chopped lettuce and lime on the side. I put small amounts of lettuce in my bowl at a time so it doesn't wilt from the heat. In Mexico they use pork, it is cooked the same way. My family doesn't like pork though so we use chicken. It is also much healthier. God Bless.


Actually, this IS authentic. I said I substitute chicken for pork. You can go to Mexico and this is what you'll get. By the way, Mexicans don't use chili powder, nor do they know what it is. Thank you! The first is not authentic because mexicans do not use canned tomatoes, canned broth, canned chilies, chili powder or garnish.

Answer 4

Yes here is a good recipe but I let mine simmer for about 15 minutes longer.
1 pound lean boneless pork loin, cut in 1/2-inch pieces
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil, divided use
1 large onion, chopped
4 cloves garlic, finely chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
4 (14.5-ounce) cans white hominy, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken broth
1 (4.5-ounce) can diced green chilies
1/2 cup finely chopped green onions, for garnish

Season pork with pepper.
Heat half of the oil in a 4-quart saucepan over high heat. Add pork and cook, stirring until no longer pink, about 5 minutes. Transfer meat to a clean plate.
Reduce heat to medium, add remaining oil, onion and garlic and cook, stirring until softened and golden, about 5 minutes.
Stir in chili powder and cumin and cook for 1 minute. Add hominy, tomato, chicken broth and green chiles and bring to a boil. Reduce heat and simmer for 10 minutes to develop flavors.
Stir in reserved pork, season with salt and pepper to taste and cook 1 minute longer. For a garnish, serve with green onions sprinkled on top.
Makes 6 servings.

(Nutritional Information Per Serving: 407 calories; 12 g fat; 51 mg cholesterol; 861 mg sodium; 52 g carbohydrate; 10 g fiber; 22 g protein.)

Hope you enjoy it! I think I will go make a pot now!

Answer 5

there are different variations of pozole. the one that my husband's grandmother used to make was a little different I don't have an exact recipie because she just showed me by having me help her make it but i think i am able to put it in a recipie. so here goes. I usually cook the beans with the pozole but as long as they are not canned, you can use already cooked beans.

1 pkg. ox tails about 4
2 cloves garlic chopped
1 small onion coursley chopped
2 cups of cooked beans with juice of them
about 1/2-3/4 of raw white hominy or 1 lg (about 32 oz) can of white hominy, drained.
salt & pepper to taste

if you are using raw hominy, clean & rinse thourghly. in a large pot, put about 5-6 qts of water & ox tails & if you are using fresh (raw) hominy, put that in otherwise that can go in later. add garlic & onion, if you like you may saute onions & garlic before adding to pot. if you dont have beans cooked already you may add about 3/4 cup of raw, washed beans & about 2 cups more water. if beans are already cooked that can wait as well. bring to boil & simmer for about 3 hours. if you are using raw hominy, do not add salt till after the 3 hours. if you are using cooked beans & canned hominy you may add them after about 2 hours also if you are using canned hominy, you may add salt at any time. as a garnish we use chopped green onions & cilantro people usually put that on in their own bowls.

if you want red chili in the pozole. i usually make a chili paste a7 add after cooking. an easy one is

2 tablespoon oil
2 tablespoon flour
3 tablespoon red chili powder
1 1/2 cup hot water
pinch of sugar
pinch of salt

brown flour in oil untill flour is toasted light brown
in cup of hot water, add chili powder salt & sugar, mix or wisk in cup add to flour & oil & stir until smooth. this may be added to finished pozole if desired.


2 tablespoons of

Answer 6

no