Does anyone know how to make authentic Mexican Pozole??

Answer 1

Ingredients:
*for main dish* *for the complement*
6 cups of cacahuacintle corn 1 chopped lettuce
12 medium portions of pork meat 4 sliced radishes
8 (optional) dried guajillo chili 2 chopped onions
1 garlic head 6 sliced lemons
1 white onion dried oregano
2 bay leaf powdered piquín chili
salt tostada corn shells






Procedure:
1. Cook the corn in 20 cups of water with the onion, salt and the garlic. When corn is almost done, add the meat.

2. Take out and slice the meat when cooked.

3. THIS STEP IS OPTIONAL. IF YOU ARE NOT USED TO CHILI FLAVOR, TRY TO AVOID IT OR USE LESS AMOUNT. Remove the chili veins, keep in water for a while and blend them. Add this paste to the corn water with the bay leaf and keep cooking until corn is soft and tender.

4. If you skip step 3, only keep the corn cooking until well done.

5. COMPLEMENTS: When serving, place as a complement the sliced radish, the lettuce, the chopped onion , the oregano, piquín chili and lemon. Put the sliced meat in a bowl and let everybody serve their choice.

Answer 2

Here is the best recipe and it's the easiest.

Pozole
SERVES: 4
Our version of this Mexican wonder is so quick to make that you may begrudge the extra time it takes to chop, dice, or slice the various garnishes. You can, in fact, do without them--or choose just a few.
ingredients
2 tablespoons cooking oil
1 onion, chopped
1 pork tenderloin (about 3/4 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 2/3 cups drained and rinsed canned white hominy (two 15-ounce cans)
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
Lime wedges, for serving
Garnishes such as diced avocado, cilantro leaves, chopped onion, shredded lettuce, thin-sliced radishes (optional)


directions
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high.
Add the pork to the pot and cook, stirring occasionally, until the pork starts to brown, about 3 minutes. Stir in the garlic, water, broth, hominy, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the pork is just tender, about 10 minutes. Serve with the lime wedges and the other garnishes, if using.
NOTES Hominy is dried white or yellow field corn with the hulls and germs removed. Often used in Mexican cooking, hominy (called pozole in Mexico) is available dried or canned. The dried version must be reconstituted, which takes several hours of simmering but fills your kitchen with an irresistible corn aroma. For speed, canned hominy is the delicious and easy choice.

Answer 3

Pozole (Mexican Pork Stew)

Ingredients:

1 lb. Boneless Pork, trimmed of fat and cut into strips or cubes, (can be pork shoulder, pork loin, or pork chops)
1 Tab. Olive Oil
1/2 Cup Onion, chopped
2 Garlic cloves, minced
1 10 -14 ½ oz. can of chopped Mexican Tomatoes with Hot Chilies
1 4 oz. can of Green Chilies, undrained
1 Teas. Chili Powder
1/2 Teas. Ground Cumin
1/2 Teas. Dried Oregano, crushed
1/2 Tsp. Salt
1/4 Tsp. Freshly ground Pepper
2 14 1/2 oz. cans of low-sodium Chicken Broth
1 14 1/2 oz. can of Hominy, drained
1/2 Cup Fresh Cilantro, snipped
Toppings: (Can set out as few or many as you desire)
Sliced or shredded radishes
Sliced or chopped green onions
Shredded Cheese
Sour Cream
Shredded Lettuce
Lime Wedges*

Instructions:

In a large saucepan or Dutch oven, brown pork in hot oil over medium hot heat. Remove pork from pan and set aside. In remaining oil, saute onion until tender, about 4 minutes. Add garlic, cooking for just a minute more. Add tomatoes, chilies, seasonings, and broth. Stir until combined. Add browned pork back into the pot and stir. Bring to a boil, reduce heat, cover, and simmer for one hour. Add the drained can of hominy and simmer an additional 30 minutes. Add the cilantro and remove from the heat. Ladle into bowls and serve with one or more of the toppings. Can be made ahead and reheated.

NOTE: This is not a highly spicy recipe; however, you can add additional spicy peppers or crushed red pepper

*Lime: I'm not sure if it is traditional or if it is my tradition to serve with a wedge of lime with each bowl of Posole, but a squeeze of fresh lime juice over Posole at serving time wakes up the flavors and adds the most delightful taste!

Answer 4

maximum appropriate it incredibly is the main suitable recipe and it incredibly is the least complicated. Pozole SERVES: 4 Our version of this Mexican ask your self is so speedy to make which you will begrudge the further time it takes to shrink, cube, or slice the infinite garnishes. you will desire to, actual, do with out them--or % basically some. factors 2 tablespoons cooking oil a million onion, chopped a million crimson meat tenderloin (approximately 3/4 pound), shrink maximum appropriate right into a million/2-inch cubes 2 cloves garlic, minced 3 cups water 3 cups canned low-sodium hen broth or homestead 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 clean-floor black pepper Lime wedges, for serving Garnishes which comprise diced avocado, cilantro leaves, chopped onion, shredded lettuce, skinny-sliced radishes (non-vital) policies In a great pot, heat temperature the oil over functional heat temperature. upload the onion and prepare dinner, stirring each and every so frequently, till ultimately translucent, approximately 5 minutes. develop the warmth temperature to somewhat severe. upload the crimson meat to the pot and prepare dinner, stirring each and every so frequently, till ultimately the crimson meat starts off to brown, approximately 3 minutes. Stir indoors the garlic, water, broth, hominy, salt, and pepper. furnish to a boil. shrink the warmth temperature and simmer till ultimately the crimson meat is purely gentle, approximately 10 minutes. Serve with the lime wedges and diverse garnishes, if utilising. NOTES Hominy is dried white or yellow field corn with the hulls and germs bumped off. in lots of circumstances used in Mexican cooking, hominy (stated as pozole in Mexico) is on the industry dried or canned. The dried version would desire to desire to be reconstituted, which takes diverse hours of simmering yet fills your kitchen with an impossible to stand up to corn aroma. For velocity, canned hominy is the delicious and customary determination.

Answer 5

You need a special type of corn. ( maiz pozolero) I don´t know if you can get it where you live

Answer 6

I do!