Recipe
Pozole Rojo De Jalisco Recipe
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Greekgirrrl / All my dishes 5 months, 1 week ago
FROM IGOURMAND.COM..
Delicious stew served with a variety of accompaniments!
Prep:1500m Cook:120m Servings:10
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 Greekgirrrl |
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Fans
Ingredients
- Corn Base
- 3-4 pounds of prepared pozole or hominy type corn
- 1 medium peeled onion
- 1 large peeled clove of elephant garlic or 5 regular ones
- 7 quarts water
- Meat Base
- 2 pounds of whole chicken breast with bone
- 2 pounds of pork meat with bones, a mixture of ribs and leg is great
- 1/2 pound pig’s ears
- 1 large peeled carrot
- 1 medium peeled onion
- 1 large branch of celery
- 1 large peeled clove of elephant garlic or 5 regular ones
- Flour to dredge the meat
- Coarse sea salt to taste
- 4 tbs of olive oil
- 5 chiles ancho, seeded and with ribs and stems removed
- 5 chiles guajillo, seeded and with ribs and stems removed
- 7 quarts strong chicken or pork stock
- Garnish
- 4 Ounces finely chopped red onion
- 4 Ounces finely chopped radish
- 4 Ounces finely chopped romaine lettuce
- 12 limes halved
- Dry oregano
- Your favorite chile salsa
Directions
- 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.
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Crab-artichoke Bake - Ocharleys Honey Mustard Dressing - Clip Art And Winter - Recipe For Cake Batter Cookies - Pasta Salad - Bisquick Breakfast Casserole - Recipe With Cocktail Weiner - Freezing Carrots - Chicken Dip - Veal Cutlets - Chicken Fricassee - Chicken Thighs Recipe - Sauce For Tuna Steaks - Pasta Salad - Chicken Adobo Recipe - Chicken Rice Broccoli Low Calorie - Pasta Salad - 7 Layer Cookies - Easy Potato Dish - Tasty Recipes - Goulash Recipe Macaroni - Recipe Substitution Worcestershire - Plum Pudding Sauce Recipe - Bake Steak - Eagle Brand Fudge -
minitindel 5 months, 1 week ago said:
Now greekgirl this is fabulous...... darling......... i love it thanks alot
robertg 5 months, 1 week ago said:
Pozole and monudo are my favorite soups. This gets the 5 forks, thanks for sharing..;...Bob
momo_55grandma 5 months, 1 week ago said:
Great recipe thanks
jimrug1 5 months, 1 week ago said:
WOW!! Now we'er talking. And you keep getting better. I just made some good chicken stock. Now I can put it to good use... Thanks GG!
jencathen 5 months, 1 week ago said:
Looks great! I'll have to research to find the type of corn needed. I've never seen any in the regular super market.
crabhappychick 5 months ago said:
One question....where do you get pig's ears? And, if I leave them out, will it affect the taste, texture, consistency? I really want to try this, but I want to make it RIGHT!
linebb956 5 months ago said:
I have had this in local resturants.. but never tried to make.. Think I can freeze some? There are only 2 of us.. Sounds so good!
tamii 5 months ago said:
This sounds delicious!! I too, am not sure about where to find the corn base...(maybe I will google it!!LOL) This is definately something to make on the weekend...thanks for the recipe! I will let you know when I try it how it turns out!
jett2whit 5 months ago said:
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!
sunny 4 months, 1 week ago said:
WOOOW! This is an impressive recipe!