Good pozole recipe?

Question

I made pozole yesterday and It came out pretty good. I wanted to know what others put or use in their pozoles?

Answer 1

This is the way my mother and all of my family make pozole, and i've never had better.

you basically cook either pork or chicken, whatever you prefer.
We typically make it with pork. You can buy pork tenderloin and cut it in cubes. Boil the pork with some onions and garlic and salt for flavor.
In another pot you cook chiles anchos, which are dried red poblanos-basically.
Once the meat has cooked you can skim the pot for any fat.
Blend the chiles with some garlic, onion, and salt. Add to the Pot with the pork and add hominy. Let it finish cooking till the hominy is done.

When we serve it on a plate, we add sliced radishes, diced onion, and sliced cabbage, and some liime juice. All those are optional.

I know different parts of Mexico have differnet ways of making it, so this is the Jalisco way.

Answer 2

2 pounds nix tamal (hominy)
15 dried New Mexico chili pods
2 to 3 tablespoons olive oil or vegetable oil
5 garlic cloves, plus 10 crushed cloves
4 medium onions, sliced
2 whole chickens, skins removed
3 tablespoons dried oregano
3 whole bay leaves
1/2 cup chicken base
Salt
Sliced radishes, for garnish
Sliced cabbage, for garnish

Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.

In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.

Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

I had never heard of pozole before

http://en.wikipedia.org/wiki/Pozole Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, posolé, pozolé, pozolli, posol) is a traditional pre-Columbian soup or stew made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), de frijol (with beans), and elopozole.

In modern times, pozole is eaten both in Mexico and the southwestern United States, particularly the state of New Mexico. It (or something like it) has been served for centuries by native cultures in southern North America.

The Mexican cafeteria chain Potzolcalli (Nah. "House of Pozole") serves a variety of pozoles, including red, white and seafood.


here is a recipe I found:
http://www.cooks.com/rec/view/0,1918,156165-240203,00.html
POZOLE
1 picnic pork roast, chopped in 1 in. pieces
1-2 cloves garlic
Salt
Pepper
1 lb. red dried chili, cleaned from stems and seeds
1 onion
Boil red chilies until soft. Spoon them in the blender 1/2 filled each time with 1/2 cup of its own water (that was boiled). Blend on high for 1 minute. Strain sauce through strainer. Set aside in a pan and season with salts (garlic and onion).
Boil cut pork about 2 hours until done with garlic, onion, salt, and pepper to taste. At last 1/2 hour add in red chili sauce and simmer.
May be served with: cabbage or cilantro, oregano, lemon, chopped onion and corn tortillas on the side.

:)

Answer 4

Pozole

Ingredients

(8 servings)

4 lb To 5 lb fresh ham or pork loin
1 Or 2 cloves garlic, crushed
2 tb Coarse salt
4 qt Water
4 14 oz cans whole hominy


Instructions

(6-8 Servings)
In a kettle, add the pork, garlic, salt and water. Bring to the boil and simmer until meat is tender.
Remove pork and shred. Cool the broth and skim accumulated fat.
Put the pork in a large, flat baking dish and add approximately a soup ladle of broth to keep the pork moist. Cover with aluminum foil.
Bring remaining broth to boil again and add the hominy, discarding half the liquid in the cans. (This step may be reserved until just before serving.) Simmer 20 minutes.
Warm pork in oven before serving.
Extra Ingredients
4 large limes, cut into eighths 4 medium-size avocados, diced in 1-inch chunks 1 large spanish onion, diced 2 packages Fritos 2 packages fried bacon rind 1/4 c. crushed red chile 1/4 c. oregano
To keep diced avocado, save the pit and place in serving dish with the diced avocado. This will prevent it from turning brown.
Place all other ingredients in appropriate serving dishes. If onion and lime are prepared in advance, cover with foil or plastic wrap.
Serving
In a large soup bowl, serve a small portion of shredded pork and hominy with enough broth to fill approximately half the bowl.
Instruct guests that they are to add ingredients gingerly until each finds the taste combination that suits his/her palate.
Fried bacon rinds and fritos may be crushed or added whole. Lime is squeezed for juice.
Free-for-all. Everyone is invited to help him/herself to experiment with combinations.