Jalisco-Style Red Pozole

Jalisco-Style Red Pozole Ingredients

POZOLE BROTH	1 Clove garlic
32 c (8 quarts) water	3/4 ts Oregano
1 sm Head garlic; halved	Salt
1 sm Onion; halved	ASSEMBLY
2 lb Pork butt; cut in large	1 cn (29-ounce) hominy; drained
1 lb Pork neck bones	Finely shredded romaine
2 Chicken wings	Finely shredded cabbage
Salt	16 Radishes; thinly sliced
CHILE	1 lg Onion; finely chopped
6 Guajillo chiles	Ground chile piquin
2 Puya chiles	Crushed oregano
2 Chiles de arbol	16 Toasted or fried tortillas
1/2 lb Plum tomatoes	8 Limes; halved
1/2 Onion

Instructions for Jalisco-Style Red Pozole

>From the LA Times. Recipes by Patricia Quintana The Times Test Kitchen modified Quintanas recipe slightly to make it easier to prepare. The original version calls for pork head, leg meat with fat, pork loin, pigs feet and bones for stock. We compromised by using just one cut of meat, pork butt, along with neck bones, and we used canned hominy rather than cooking dried corn. Guajillo and puya chiles are available in Latino markets. POZOLE: Boil water in Dutch oven. Add garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts, about 2 hours. Remove from heat. Cool meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock. CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in food processor or blender. Strain to eliminate peels. Season lightly with salt. ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add reserved shredded meats and hominy and heat to serving temperature. Serve in large individual bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add to pozole as desired. 6 to 8 servings. Each of 8 servings, without garnishes: 246 calories; 375 mg sodium; 65 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 22 grams protein; 1.22 grams fiber. Posted to CHILE-HEADS DIGEST V4 #147 by Judy Howle on Oct 05, 1997

Main Ingredient: Cuisine: Uncategorized

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Red-Chile and Pork Pozole

Ingredient Insight - look inside this recipe

Cabbage	Chicken	Chile	Garlic
Lime	Onion	Oregano	Pork
Romaine	Salt	Tomato	Tortilla

for flavor and categorization

This is very authentic.

promfh
on Jun 29 2006 11:47PM

Total Time: 1:00
Active time: 0:30

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