Pozole Jalisco 1H16

* Exported from MasterCook *

POZOLE JALISCO 1H16

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Pork meat(combination, tende
1 x Butt and neck bones.
2 tb Salt
1 x Accompaniments:
1 x Salsa picante
1 x Onion-minced
1 x Lettuce, shredded
1 x Lime wedges
1 x Radish, sliced
1 x Oregano
1 x Tortilla, toasted
1 x Red pozole:
1 x Garlic cloves, minced
4 ea Red chiles, dried
1 x Green pozole(pozole verde)
1 ea Chicken, small, cut in half
1 lb Tomatillos, fresh
1/3 c Oil
4 ea Chiles, green
1 ea Lg Onion
2 ea Epazote sprigs
2 ea Hoja santa sprigs
1 1/2 c Pumpkin seeds, hulled, toast

2 days ahead:Put 1 pound whole white corn kernels
(hominy) to soak in a pot, covered with water,
overnight. NEXT DAY: Change water and bring to a
boil.Place one heaping teaspoon unslaked lime in one
cup cold water and add it to the corn through a
strainer.Boil the corn 12 minutes. Cover, and let
stand 1/2 hour. Wash the corn in water several times,
removing the thin sheaths on the kernels as you
go.Rinse again.Keep refrigerated. On day of
preparation: Bring to a boil 5 pounds pork
meat(combination pork tenderloin, shoulder, butt and
neck bones). Lower to a simmer for one hour. At same
time, place the hominy in fresh, cold water about 14
cups-and bring to a brisk boil for about one hour. The
kernels should open. After the hour, remove the pork
from its pot and cut into serving size pieces.Add the
pieces of pork to the hominy(corn).Add 2 Tablespoons
salt and alow to cook, uncovered about 4 hours on a
slow simmer Reserve liquid pork broth from meat and
maintain in another pot, simmering. This should be
added to the hominy as needed. ACCOMPANIMENTS: Salsa
picante, finely chopped onion, shredded lettuce or
cabbage, lime wedges sliced radish, oregano, toasted
tortilla To change to RED POZOLE: Add to the pozole,
at the same time you add the meat, the following: 6
crushed garlic cloves; 4 dried red chiles(of the large
variety), such as ancho or guajillo-although any type
will do. The chiles should first be slightly charred
and then soaked in 1 cup hot water.Then remove stems
and seeds and puree in blender with the water.
Continue cooking as before.
For POZOLE VERDE(green pozole) After Pozole has been
cooking for 2 hours add:1 small chicken, cut in half;
1 pound fresh tomatillos, husked, washed blended, and
briefly fried in 1/3 cup veg shortening;4 small green
chiles;one large chopped onion;2 sprigs each epazote
and hoja santa;1 1/2 cups hulled untoasted
pumpkinseeds(which you should toast yourself till they
begin to pop; Notes: Basic instructions are for white
pozole. Add ingredients shown if you wish to make red
or green pozole. MELANIE MIGUEL (MJNT73C)



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