kurazon.blogspot.com - Years in the past after I spent a summer season finding out Spanish in Cuernavaca, Mexico, my Mexican instructor instructed me that it was a lot simpler to pronounce the language correctly in the event you smiled as you spoke it.
She was proper! Good factor Mexican meals is so delicioso, as a result of simply occupied with dishes like this pozole makes me smile.
It is considerably of a feast, pozole. I suppose you may make smaller batches, however since it's a must to cook dinner it for a number of hours, it simply is smart to make a big quantity, after which have a lot of buddies over with whom to take pleasure in it.
Pozole (or posole) is a standard soup in Mexico, usually served Christmas eve, and in lots of elements of the nation on Thursdays and Saturdays all 12 months spherical.
My good buddy Chef Arturo Vargas, from Acapulco, Mexico, taught me the right way to make this soup, thanks Chef!
Getting ready & Serving Pozole
This pozole rojo, or "crimson" pozole, is made with pork shoulder or shanks, crimson chiles, and many hominy corn.
I made this for my mother and father, and so they liked it. Mother instructed me she hadn't had pozole since she was a child in Tucson. A number of smiley faces across the desk tonight.
Usually simply the easy soup with pork and hominy is served, and the add-ins, or garnishes are set on the desk for all to choose and put of their soup as they want.
Serve Pozole
The soup itself ought to be moderately skinny, or brothy, as a result of you will load it up shortly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime.
Extra scorching sauce or chiles will be added for extra warmth. Pozole is all in regards to the garnishes. So good!
Retailer or Freeze Pozole
This recipe makes sufficient for a big crowd with loads of leftovers! The leftovers will hold, refrigerated, for a couple of week or will be frozen for as much as three months.
To freeze, switch the pozole to freezer containers or baggage with as little air as attainable to stop freezer burn. Thaw in a single day within the fridge, and heat over low warmth on the stovetop.
Pozole Rojo (Mexican Pork and Hominy Stew)
- PREP TIME
30 minutes - COOK TIME
3 hrs - TOTAL TIME
3 hrs 30 minutes - SERVINGS
12 servings
Notice : We've not made this in a gradual cooker, however I am guessing that step 6 may simply be accomplished in a gradual cooker.
Tostadas are crispy fried corn tortillas. They're bought packaged and might usually be present in the identical part of your grocery retailer as contemporary tortillas, or will be discovered at Mexican markets. You may make your personal by frying stale corn tortillas (or tortillas which have dried out a bit in a heat oven), in scorching vegetable oil till stiff.
Components
- 4 ounces dried guajillo or ancho chiles, or a mixture of each
- Salt
- 1 massive (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
- 3 kilos pork shoulder (ideally with bone), lower into 1 to 1 1/2 inch cubes (can even use pork shanks), make sure that to make use of a lower nicely marbled with fats
- 8 cloves garlic, 4 cloves roughly chopped, and 4 complete cloves
- 3 bay leaves
- 1 teaspoon floor cumin
- 2 tablespoons dry oregano (Mexican oregano if obtainable)
Garnishes (can prep whereas pozole is cooking):
- 1/2 small cabbage, thinly sliced
- 1 bunch cilantro, chopped
- 1/2 white onion, chopped
- 2 avocados, chopped
- 4 limes, quartered
- 1 bunch crimson radishes, sliced skinny
- 12 to 24 tostada shells (see Recipe Notice)
Methodology
Boil 5 quarts water:
Fill a big 10-12 quart stockpot with 5 quarts of water. Set on warmth to carry to a boil when you proceed with the following steps.
Warmth the chiles, cowl with 3 cups scorching water:
Take away and discard the stems, seeds, and enormous veins from the chili pods. Warmth a forged iron pan on medium excessive and warmth the chili pods for a pair minutes, till they start to melt. Don't allow them to burn.
Whereas the chilies are heating, carry a medium pot with 3 cups of water to a simmer and take away from warmth. As soon as the chiles have softened, add the chiles to the pot scorching water and canopy.
Let the chiles soak within the scorching water for 15 to twenty minutes.
Brown the pork, add garlic:
Warmth a tablespoon or two of olive oil (sufficient to coat the underside of the pan) in a big sauté pan on medium excessive warmth. Pat the pork items dry with paper towels. Sprinkle them generously with salt.
Working in batches, taking care to not crowd the pan or stir the meat a lot, brown the meat on all sides.
Proper on the finish of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook dinner with the meat for a couple of minute.
Add pork and spices to massive pot of boiling water:
As soon as the meat has browned, switch it to the big stockpot of boiling water. Scrape up any browned bits on the backside of the pan, and any garlic, and add these to the pot as nicely. Add the rinsed hominy.
Add bay leaves, cumin, and oregano. Whenever you put the oregano in, smoosh collectively together with your palms in order that the oregano breaks up extra because it goes in. Add a tablespoons of salt. Carry to a simmer, scale back the warmth and cook dinner for quarter-hour.
Put together the crimson sauce:
by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To stop the blender from creating an excessive amount of stress, it is in all probability greatest to begin with the chiles and garlic and solely a cup of the liquid within the blender, after which including the remainder of the liquid.)
Pressure the crimson sauce by way of a sieve, discarding the robust bits of the sauce.
Add crimson chili sauce to the pot with the pork and hominy:
Add one other couple teaspoons of salt. Return to a simmer, decrease the warmth to simply excessive sufficient to keep up a simmer, partially coated.
Prepare dinner for two to three hours till the pork is totally tender:
Skim away extra fats. Style for seasoning and add extra salt to style (you'll probably want greater than you anticipate, maybe a tablespoon or extra.)
The ensuing soup ought to be moderately brothy, as you can be including quite a bit garnishes. Add extra water if needed.
Assemble garnishes:
When on the brink of serve the pozole, you may prep the garnishes (slice the cabbage, chop the cilantro, and so forth.)
To serve, organize the garnishes in bowls on the desk and serve the pozole soup into bowls. Let your company choose and select which garnishes they want on their pozole.
Serve with tostada shells (or tortilla chips if you cannot discover tostada shells).
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