Recipe

Pozole Rojo De Jalisco Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 5 months ago FROM IGOURMAND.COM.. Delicious stew served with a variety of accompaniments! Prep:1500m Cook:120m Servings:10	Greekgirrrl
	mexican

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Fans

jett2whit

jemison

sunny

tnjazmyn

momo_55gra

trigger

robertg

minitindel

crabhappyc

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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Comments

minitindel 1 year, 5 months ago said:
Now greekgirl this is fabulous...... darling......... i love it thanks alot

robertg 1 year, 5 months ago said:
Pozole and monudo are my favorite soups. This gets the 5 forks, thanks for sharing..;...Bob

momo_55grandma 1 year, 5 months ago said:
Great recipe thanks

jimrug1 1 year, 5 months 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 1 year, 5 months 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 1 year, 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 1 year, 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 1 year, 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 1 year, 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 1 year, 4 months ago said:
WOOOW! This is an impressive recipe!

trigger 1 year ago said:
Wow look at this piquant recipe love the adding hominy to recipes like this.

Fiver from me GG

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