my notes:
first, Mexico in my Kitchen is a good website to get a lot of Mexican
cooking ideas for traditional dishes. It has a lot about the history
behind the particular dish.
second, I don't take out the seeds because we like it hot.
Is she using dried peppers? If using fresh I would think the soaking
step can be illiminated.
Mexico in my Kitchen: How to make Pozole/ Como hacer Pozole
pozo
The original Pozole is made using dried Hominy and the pig’s head and
neck bones. Dried hominy (hulled and dried kernels of corn) adds an
incomparable corn flavor to this soup, but canned hominy is commonly
used as a substitute. We are using canned hominy in this recipe since
it is available at the supermarkets here in the States and buying
dried Hominy and pig’s head meat is hard to find. This recipe is for a
red pozole, even though in Mexico we also have white (with out the red
sauce) and green pozole adding Salsa Verde . And yes, you can use
chicken instead of pork for the soup if you prefer. Note: Pozole can be
refrigerated for up to 5 days, it taste even better, and it also freezes well.
Ingredients:
For 6 generous servings and hopefully some leftovers :)
4 quarts of water
2 pounds cubed pork shoulder.
1 pound pork spare ribs or baby back ribs
3 cans (15 ounces each) hominy, drained and rinsed
1 white onion cut in quarters
8 large garlic cloves
Salt to taste
For the red sauce:
5 Guajillo peppers cleaned, seeded, open flat, and deveined
5 Ancho peppers cleaned, seeded, open flat, and deveined
6 Garlic cloves
1 medium white onion coarsely chopped
2 Tablespoon vegetable or canola oil
1/2 teaspoon dry Mexican oregano
salt to taste
For the Garnish:
1 Head of lettuce finely shredded
1 1/2 cup of onions, finely chopped
1 1/2 cup of radishes sliced
Ground Chile Piquin to taste
Mexican oregano
Deep fried Corn tortillas (Tostadas)
Limes, cut in wedges
Optional : Avocado chopped
Instructions:
Heat water in a large stock pot. Add onion, salt and pork meat and
spareribs . Salt. Bring to a boil, then lower the heat and let simmer,
partially covered for 2 and half hours or until meat is tender and
falling off the bone. While cooking, skim top layer of foam and fat
from the pot using a ladle. If necessary, add warm water to maintain
the same level of broth in the pot.
Remove pork from broth; reserve broth. Trim excess fat, and remove meat
from bones; discard bones, onion and garlic from the broth. Shred
meat, and cover.
Now for the sauce, soak the ancho and guajillo peppers in water just
enough to cover for 25-30 minutes until soft.
Blend peppers using a blender or food processor with garlic cloves,
chopped onion and oregano adding some of the water in which they were
soaking. Puree mixture until smooth.
Heat oil in a large skillet over medium-high. Add the dry pepper puree
and salt to taste, stirring constantly as it splatters. Reduce heat to
medium; simmer, about 25 minutes.
Using a strainer, add the sauce to the broth. Bring to a boil and add
the meat, and simmer gently, for about 10 minutes. Stir in white
hominy, and season with salt and pepper. Simmer until heated through.
Serve Pozole in large soup bowls and place garnishes on the side. Buen
Provecho!
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