any good recipes for Pozole`?

Question

a mexican soup

Answer 1

Traditional pozole is made with meat from a pigs head. This version uses pork stew meat.

Ingredients:
2 tablespoons corn oil
1/2 cup chopped onion
1/2 head garlic, cloves peeled and chopped
2 pounds pork stew meat, cut into cubes
homemade chicken stock
4 ancho chiles, seeded and deveined, soaked in hot water until soft
4 guajillo chiles, seeded and deveined, soaked in hot water until soft
4 cascabel chiles, seeded and deveined, soaked in hot water until soft
1 teaspoon dried marjoram
1 teaspoon dried thyme
8 cups prepared pozole (nixtamal). You can make your own or purchase precleaned, dried pozole

Garnish:
Lime wedges, Chopped onion, Shredded lettuce, Dried oregano

Directions:
In a large stockpot, heat the oil, add the onion and garlic, and sauté until the onion is transparent. Add the meat and the chicken stock to cover. The amount of stock used will depend on how thick a pozole is desired; more may be added with the hominy later on. Bring to a boil, cover, reduce heat and cook until the pork is tender.

Meanwhile, puree the softened chiles with just enough broth to allow movement of the blender blades.

Add the chile puree, marjoram, thyme and hominy and continue cooking until the hominy is tender. This will require less time if canned hominy is used.

Serve the hot pozole in deep bowls, with separate bowls of garnish ingredients on the table so that diners can add their own.

Nutrition:

Nixtamal (hominy)r 1 - cup

Calories
118.8

Total fat (g)
1.452

Dietary fiber (g)
4.125

Protein (g)
2.442

Carbohydrate (g)
23.529

Cholesterol (mg)
0

Answer 2

Santa Fe Pozole
Yield: 1 Servings

Ingredients

2 cn hominy, canned, drained
2 1/2 lb pork shoulder, trimmed and
-cubed
1 md onion, chopped
8 cloves garlic, minced
1/2 ts new mexico chiles dried,
-ground
1 lb poblano peppers, roasted
1 salt
10 c chicken broth, or more.

Instructions

In 5 - 6 quart pan, combine pork, onion, garlic, oregano perrer, garlic and
1 cup brooth. Bring to a boil, cover, and simmer rapidly on med for 30 min.
Uncover pan; stir often on med high heat, untill broth evaporates, meat is
streaked with brown, and drippings are a rich brown. Add 1 cup broth and
stir drippings free. Add pozole and 8 cups chicken brooth and roasted
chilies. Bring mixture to a boil, cover, and simmer gently until pork is
very tender when pierced, about 1 1/2 hours. Measure pozole and add enough
broth to make a total of about 14 cups. If making ahead, cool, then cover
and chill up to 3 days: reheat until simmering. Ladle pozole int bowls. Add
salt, sour cream, and green onions to taste.

Answer 3

INGREDIENTS
1 dried chile ***** (pasilla) soaked in boiling water for 30 minutes, and drained
2 (14.5 ounce) cans chicken broth
3/4 pound pork tenderloin, cubed
3/4 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
2 cups chopped onion
1 bay leaf
2 teaspoons dried Mexican oregano
2 tablespoons ground cumin
1 1/2 teaspoons crushed garlic
1 (4 ounce) can diced green chiles
1 (14.5 ounce) can beef broth
1 (15 ounce) can white hominy, drained
1 (15 ounce) can yellow hominy, drained
DIRECTIONS
Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.
Pour in the remaining can of chicken broth, and add the pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.

Answer 4

Ingredients:

3 lb Pork Shoulder, bone in
10 cup Cold Water
29 oz White Hominy w/juice
6 x Garlic Cloves
2 tbl Chili Powder
2 tsp Salt



Put the pork shoulder in a large pan. Cover with cold water, slowly bring to a simmer, uncovered. As meat simmers, skim off any scum that rises to the surface. Simmer, partially covered, for two hours.

Remove from heat. Remove the pork pieces from the broth and cut the meat from the bones. Discard the bones. Cut the meat in medium chunks and return it to the broth. Crush or mince the garlic. Add the hominy with its juice, garlic, chili powder and salt to the pork and broth.

Return to heat and simmer (partially covered as before) for another two hours. Skim the grease from the top and serve.

Answer 5

Pozole is one of the best known dishes of Jalisco, Mexico. Traditional pozole recipes can require most of a day to cook, slow simmering will allow the flavors to develop.
As we say its cooked with love. slow simmering will allow the flavors to develop. Pozole is served with a garnish tray with fresh ingredients, so that each person adds the his own final touches.

Here you will find some tasty recipes:
http://www.texascooking.com/recipes/pozolesoup.htm
http://www.cooks.com/rec/search/0,1-0,pozole,FF.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30482,00.html ...pozole verde

Answer 6

Mexican hen Pozole Verde * 7 cups hen inventory or low-sodium broth * 2 cups water * 4 hen breast halves on the bone, with epidermis * a million pound tomatillos, husked and halved * a million small onion, quartered * 2 poblano chiles—cored, seeded and quartered * 2 jalapeños, seeded and quartered * 4 great garlic cloves, smashed * a million/2 cup chopped cilantro * a million tablespoon oregano leaves * Salt and freshly floor black pepper * a million tablespoon vegetable oil * 3 15-ounce cans of hominy, drained * Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, bitter cream, tortilla chips and lime wedges, for serving In a huge, enameled forged iron casserole, deliver the hen inventory and water to a boil. upload the hen breasts, epidermis area down, conceal and simmer over very low warmth until eventually they’re tender and cooked by using, approximately 25 minutes. circulate the hen breasts to a plate and shred the beef; discard the bones and epidermis. Skim any fat from the cooking liquid and reserve. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until eventually coarsely chopped, scraping down the realm. With the device on, upload a million cup of the cooking liquid and puree until eventually tender. Season the tomatillo puree with salt and pepper. In a huge deep skillet, warmth the vegetable oil until eventually shimmering. upload the tomatillo puree and cook dinner over average warmth, stirring each and every now and then, until eventually the sauce turns a deep eco-friendly, approximately 12 minutes. Pour the eco-friendly sauce into the cooking liquid in the casserole. upload the hominy and produce to a simmer over average warmth. upload the shredded hen to the stew, season with salt and pepper and cook dinner only until eventually heated by using. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, bitter cream, tortilla chips and lime wedges on the table.

Answer 7

PAZOLE

1 lb. pork, diced
1/2 lb. salt pork, diced
4 dried red chile pods, crushed (remove seeds and stems)
1 pkg. frozen hominy or dried corn
2 cloves chopped garlic
2 lg. onions, chopped
2 tsp. oregano
Salt and pepper to taste
1 tsp. ground comino

Put about 2 or 3 inches of water over hominy and cook separately from the meat until kernels begin to burst. Cook all of the other ingredients together and after hominy is done, combine and simmer for 30 minutes.

Answer 8

I never had one of these but i found a couple website/recipes and think you'd like to try them.

Answer 9

Pozole Verde

1 pound lean pork shoulder, in 1 piece
1/2 chicken, cut into pieces
1 onion, quartered, plus 1 onion, finely chopped
2 cloves garlic, peeled and smashed
5 stems cilantro, plus more for garnishing
4 ounces hulled untoasted pumpkin seeds
1/2 pound fresh tomatillos
2 1/2 teaspoons salt
1 fresh hot chile, such as Serrano or jalapeno, stem removed and coarsely chopped
1 small onion, chopped
2 tablespoons lard or vegetable oil
Salt
2 (29-ounce) cans hominy, drained

Garnishes:
Sour cream
Diced red onion
Dried oregano and/or finely chopped cilantro leaves
Ripe avocados, cubed
Fried pork rinds, crumbled
Fried corn tortilla strips
Lime wedges


In a large soup pot put 3 quarts of water, the pork shoulder, chicken, quartered onion, smashed garlic, and cilantro stems and bring to a boil. Skim any foam that rises to the surface, partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful.

While the meat is cooking, heat a small skillet over medium low heat. Add the pumpkin seeds and cook, stirring constantly, until all of the seeds have popped and turned golden, 3 to 4 minutes. Transfer to a bowl and set aside to cool.

Place the tomatillos in a small saucepan and add enough water to cover by 1-inch. Add 1 teaspoon of the salt and cook over medium heat until the tomatillos are tender, about 10 minutes. Strain tomatillos and discard the cooking liquid. Place the tomatillos in the jar of a blender along with the pumpkin seeds, green chile, and chopped onion.. Add 1/3 cup of the pork cooking liquid and blend until very smooth. Strain through a medium-mesh sieve and discard the solids.

In a skillet over medium high heat, add the oil. When hot, add the puree and cook, stirring constantly, for about 7 minutes, or until the color has darkened and the mixture has thickened considerably. Remove from the heat.

When the pork is very tender, strain the stock. Set the meat and chicken aside. Discard other solids. Return the stock to the soup pot, add the tomatillo-pumpkin seed mixture and the hominy and return to a gentle simmer. Cook for about 1 hour, stirring frequently, until slightly thickened and flavorful. When the meat and chicken are cool enough to handle, discard any bones and shred into bite size pieces.

Add the meat to the soup pot and season with the remaining 1 1/2 teaspoons salt. Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing.

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Braised Short Ribs in Pasilla Chile Pozole

1 cup flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon ground mustard seed
Salt and freshly ground black pepper
2 pounds beef short ribs, cleaned, excess fat removed, and cut into 2-inch pieces
2 tablespoons olive oil
6 dried pasilla chiles, seeded and stemmed
1 cup hot water
1 white onion, coarsely chopped
2 carrots, peeled and roughly chopped
1/2 bunch celery, roughly chopped
2 cloves garlic, smashed
2 cups red wine
2 tomatoes, quartered
3 to 4 cups beef broth
1 (16-ounce) can white hominy or pozole, drained
1 tablespoon chopped cilantro
1 tablespoon chopped parsley

Place flour in a bowl with all ground spices. Mix well with a wooden spoon. Once well mixed, add to a shallow dish.
Dredge short ribs one by one on both sides, making sure to shake off any excess flour. In a large Dutch oven over medium heat, add 2 tablespoons of oil. When the oil smokes, add the short ribs. Brown short ribs for 5 minutes on each side until a golden crust starts to form. Once brown, reserve, and continue until all are brown. Set ribs aside.

While the short ribs are browning, heat a cast iron skillet. When skillet is hot, add the pasilla chiles and toast for 4 minutes until they start to smoke. Remove and submerge in 1 cup hot water. Allow to steep for 10 minutes until they become soft and pliable. Remove from water and puree in blender with 1/4 cup of the water. Set aside puree mixture.

Preheat oven to 350 degrees F.

Add onion, carrots, celery, and garlic to the dutch oven. Cook for 15 minutes until the vegetables caramelize. Deglaze pot with red wine, then add tomatoes, beef broth, hominy, and pasilla chile puree. Bring the whole mixture to a simmer. Start adding all the browned short ribs back into the pan.

Cover and cook for 1 hour and 30 minutes until short ribs barely start falling off the bone. Season with salt, pepper, cilantro, and parsley, and serve.