Pozole Rojo de Jalisco
From greekgirrrl 17 years ago
- 120 minutes to make
- Serves 10
FROM IGOURMAND.COM.. Delicious stew served with a variety of accompaniments!
Ingredients
- corn Base shopping list
- 3-4 pounds of prepared pozole or hominy type corn shopping list
- 1 medium peeled onion shopping list
- 1 large peeled clove of elephant garlic or 5 regular ones shopping list
- 7 quarts water shopping list
- Meat Base shopping list
- 2 pounds of whole chicken breast with bone shopping list
- 2 pounds of pork meat with bones, a mixture of ribs and leg is great shopping list
- 1/2 pound pig’s ears shopping list
- 1 large peeled carrot shopping list
- 1 medium peeled onion shopping list
- 1 large branch of celery shopping list
- 1 large peeled clove of elephant garlic or 5 regular ones shopping list
- flour to dredge the meat shopping list
- coarse sea salt to taste shopping list
- 4 tbs of olive oil shopping list
- 5 chiles ancho, seeded and with ribs and stems removed shopping list
- 5 chiles guajillo, seeded and with ribs and stems removed shopping list
- 7 quarts strong chicken or pork stock shopping list
- Garnish shopping list
- 4 Ounces finely chopped red onion shopping list
- 4 Ounces finely chopped radish shopping list
- 4 Ounces finely chopped romaine lettuce shopping list
- 12 limes halved shopping list
- Dry oregano shopping list
- Your favorite chile salsa shopping list
How to make it
- 1.Soak the corn for 24 hours and change the water at least 4 times.
- 2. In a large stock pot put the prepared corn in enough water to cover deeply.
- 3. Add the onion and garlic to the pot.
- 4. Simmer for 3 to 4 hours until the corn is tender and doubles in size opening like popcorn.
- 5. Reserve the cooked corn.
- 6. Once the corn starts cooking cut the meat in medium sized chunks.
- 7. Dredge the meat in flour.
- 8. In another large stock pot heat up the oil and brown the meat in batches to seal it.
- 9. Once the meat is all browned return it to the stock pot and add the stock.
- 10. Add the onion, carrot, celery, garlic, and salt to taste to the pot.
- 11. Simmer the meat for 2-3 hours until tender and skim the surface to remove foam and fat regularly.
- 12. While the corn and meat are cooking prepare the chiles and soak them in some warm chicken stock.
- 13. Remove the meat from the stock and let cool.
- 14. Once the meat is cooled shred it with your fingers.
- 15. Pass the stock where the meat cooked through a fine sieve and return it to the stock pot.
- 16. Add the cooked corn to the stock.
- 17. Puré the chiles with the stock they were soaked in and add to the stock pot.
- 18. Mix well and gently simmer for 15 minutes then add salt if needed.
- 19. Place meat or chicken at the bottom of a large soup bowl and ladle the pozole over it.
- 20. At the table each tops their pozole with lettuce, onions, radishes, oregano, lime juice, and their favorite salsa. Can be put on top of tortillas and then garnished.
The Rating
Reviewed by 10 people-
Wow look at this piquant recipe love the adding hominy to recipes like this.
Fiver from me GG
trigger
in loved it
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WOOOW! This is an impressive recipe!
sunny
in Portland loved it
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hominy, hominy, hominy...say that fast 3 times!
Very interesting recipe. Could you come to GA and fix this for me pretty please?!
Thanks buddy!
jett2whit
in Union City loved it
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