Pozole Estilo Jalisco (Jalisco-Style Hominy)
- Ready In:
- 11hrs
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 12 -16 dried cascabel chiles
- 1 tablespoon oil
- 1 (2 lb) package nixtamal (canned hominy may be substituted if nixtamal is unavailable)
- 6 quarts water
- 3 medium onions, divided
- 1 head garlic, cloves separated and peeled
- 3 lbs plum tomatoes
- 3 lbs pork, for pozole or 3 lbs pork stew meat
- 3 tablespoons salt (or to taste)
- 1 head iceberg lettuce, shredded
- 1 bunch radish, trimmed and sliced
- 1⁄3 - 1⁄2 cup dried oregano
- ground dried chile, piquin or other hot chili pepper, crushed
- 10 -12 limes, cut into wedges
- 1 (8 count) package whole crisp corn tortillas (used for tostadas)
directions
- Cut open cascabel chiles and remove seeds.
- Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
- Place in bowl, cover with water and soak overnight.
- Before using, drain chiles and discard water; remove stems and remaining seeds.
- Place nixtamal in colander and rinse thoroughly.
- Place in Dutch oven or heavy lidded pot and add water.
- Slice one onion and add to pot with garlic cloves.
- Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
- While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
- Drain and allow to cool, then slip the skins off.
- Place peeled tomatoes and chiles in blender,puree and set aside.
- Remove excess fat from pork and cut into large chunks.
- When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
- Cover and simmer gently another 1 1/2 hours.
- Chop two remaining onions.
- To serve, ladle pozole into large soup bowls.
- Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
- Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
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RECIPE SUBMITTED BY
Molly53
United States