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− | Pozole is a hearty rich main dish soup, that |
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− | originated in the state of Jalisco. The main ingredient is hominy-dried |
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− | white or yellow |
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− | corn kernels that have been boiled and soaked in slaked lime to remove the |
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− | hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also |
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− | contains onions, garlic, and chiles and is often made with pork-or sometimes |
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− | chicken and its broth-and is always served |
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− | fresh lime juice. |
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− | This version is easy to prepare at home, using canned hominy as a |
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− | convenience and even |
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− | though it doesn't contain the traditional whole |
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− | pig's head or pig's feet, it's delicious and whole- some. I use meaty, |
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− | country-style pork ribs from the loin section. Country-style pork ribs are |
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− | sold boneless or on the bone. It's quite simple to cut the meat away from |
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− | the bone, or ask the butcher to cut bone-in meat into two-inch pieces. The |
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− | ground chile (which can be quite hot, so add with caution) can be found in |
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− | the Mexican section of supermarkets, or in Latin-American food stores. Masa |
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− | barilla adds body and extra flavor to the pozole. It can be purchased in the |
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− | flour section of most supermarkets. Oval Mexican sandwich rolls, |
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− | called bolillos, are usually served with the soup. |
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− | 6 boneless country-style pork ribs, trimmed of excess fat, and cut into |
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− | 1-inch pieces or 2-inch pieces for bone-in meat |
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− | 1 large white onion, chopped |
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− | 3 medium carrots, peeled and thinly sliced |
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− | 1 1/2 tablespoons dried oregano (Mexican variety preferred), crumbled |
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− | 1 tablespoon ground cumin |
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− | 1 teaspoon dried thyme |
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− | 4 (15-ounce) cans white hominy, drained and rinsed |
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− | 1/2 cup, loosely packed chopped fresh cilantro |
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− | 1 1/2 tablespoons masa harina (flour for corn tortillas) |
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− | Finely shredded cabbage Diced avocado |
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− | 1. Put the pork pieces in a medium heavy pan. Add 1 can of the chicken broth |
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− | and 1 cup of water. Bring to a boil over medium heat. Reduce heat to |
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− | low, cover, and cook |
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− | the meat until tender, about 40 minutes. Reserve the meat in the broth, off |
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− | heat. If the pork is on the bone, you may remove the meat from the bone, if |
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− | desired, when it's cool enough to handle. Reserve the meat and discard the |
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− | bones. |
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− | 2. In a heavy large pot, heat the oil and fry the onion 2 minutes. |
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− | Add the garlic and cook stirring, until onions and garlic are softened, |
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− | Add the carrots, ground chile, seasoned chili powder, oregano, |
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− | cumin, thyme, and salt. Cook, stirring, 30 seconds. |
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− | 3. Add the remaining chicken broth, hominy, tomatoes, cilantro, masa harina, |
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− | and the reserved pork with its broth. Bring to a boil, and cook over |
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− | medium-low heat, covered, 25 minutes to blend the flavors. Adjust salt, if |
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− | needed. Serve the pozole in shallow soup plates garnished with shredded |
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− | cabbage and avocado. Pass the lime wedges at the table. |
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+ | [[pozole]] is a Hearty Rich Main Dish Soup, That |
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+ | |||
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+ | Originated in The State of Jalisco. The Main Ingredient is [[hominy]]-DriedWhite or Yellow |
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− | [[Category:catsrecipes]] |
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+ | |||
+ | [[corn]] Kernels That Have Been Boiled And Soaked in [[slaked lime]] to Remove TheHull, And Then Drained, Rinsed, And Cooked For About 2 Hours. [[pozole]] AlsoContains [[onions]], [[garlic]], And Chiles And is Often Made With [[Pork]]-Or SometimesChicken And Its Broth-And is Always Served |
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+ | |||
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+ | |||
+ | This Version is Easy to Prepare at Home, Using Canned [[hominy]] as aConvenience And Even |
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+ | |||
+ | Though it Doesn't Contain The Traditional Whole |
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+ | |||
+ | Pig's Head or Pig's Feet, It's Delicious And Whole- Some. i Use Meaty,Country-Style [[Pork]] Ribs From The Loin Section. Country-Style [[Pork]] Ribs AreSold Boneless or on The Bone. It's Quite Simple to Cut The Meat Away FromThe Bone, or Ask The Butcher to Cut Bone-In Meat Into Two-Inch Pieces. TheGround [[chile]] (which Can be Quite Hot, so Add With Caution) Can be Found InThe Mexican Section of Supermarkets, or in Latin-American Food Stores. MasaBarilla Adds Body And Extra Flavor to The [[pozole]]. it Can be Purchased in TheFlour Section of Most Supermarkets. Oval Mexican Sandwich Rolls,Called Bolillos, Are Usually Served With The Soup. |
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+ | |||
+ | *6 Boneless Country-Style [[Pork]] Ribs, Trimmed of Excess Fat, And Cut Into |
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+ | *1-Inch Pieces or 2-Inch Pieces For Bone-In Meat |
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+ | *1 Large White [[Onion]], Chopped |
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+ | *3 Medium [[carrots]], Peeled And Thinly Sliced |
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+ | |||
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+ | *1 1/2 Tablespoons Dried [[oregano]] (mexican Variety Preferred), Crumbled |
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+ | *1 Tablespoon Ground [[cumin]] |
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+ | *1 Teaspoon Dried [[thyme]] |
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+ | *4 (15-Ounce) Cans White [[hominy]], Drained And Rinsed |
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+ | *1/2 Cup, Loosely Packed Chopped Fresh [[cilantro]] |
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+ | *1 1/2 Tablespoons [[masa harina]] ([[flour]] For [[corn]] Tortillas)Finely Shredded [[cabbage]] Diced [[avocado]] |
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+ | |||
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+ | |||
+ | *1. Put The [[Pork]] Pieces in a Medium Heavy Pan. Add 1 Can of The [[Chicken]] BrothAnd 1 Cup of [[water]]. Bring to a Boil Over Medium Heat. Reduce Heat toLow, Cover, And Cook |
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+ | |||
+ | The Meat Until Tender, About 40 Minutes. Reserve The Meat in The Broth, OffHeat. if The [[Pork]] is on The Bone, You May Remove The Meat From The Bone, IfDesired, When It's Cool Enough to Handle. Reserve The Meat And Discard TheBones. |
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+ | *2. in a Heavy Large Pot, Heat The [[oil]] And Fry The [[Onion]] 2 Minutes.Add The [[garlic]] And Cook Stirring, Until [[onions]] And [[garlic]] Are Softened, |
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+ | |||
+ | Add The [[carrots]], Ground [[chile]], Seasoned [[chili powder]], [[oregano]],[[cumin]], [[thyme]], And [[salt]]. Cook, Stirring, 30 Seconds. |
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+ | *3. Add The Remaining [[chicken broth]], [[hominy]], [[tomatoes]], [[cilantro]], [[masa harina]],And The Reserved [[Pork]] With Its Broth. Bring to a Boil, And Cook OverMedium-Low Heat, Covered, 25 Minutes to Blend The Flavors. Adjust [[salt]], IfNeeded. Serve The [[pozole]] in Shallow Soup Plates Garnished With ShreddedCabbage And [[avocado]]. Pass The [[lime]] Wedges at The Table. |
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+ | |||
+ | |||
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+ | [[category:catsrecipes]]
[[Category:Garlic Recipes]]
[[Category:Poblano pepper Recipes]]
[[Category:Chile de arbol Recipes]]
[[Category:Chili powder Recipes]]
[[Category:Hominy Recipes]]
[[Category:Masa harina Recipes]]
[[Category:Vegetable oil Recipes]]
[[Category:Slaked lime Recipes]]
[[Category:Lime juice Recipes]]
[[Category:Chicken broth Recipes]]
[[Category:Onion Recipes]]
[[Category:Carrot Recipes]]
[[Category:Radish Recipes]]
[[Category:Cabbage Recipes]]
[[Category:Lettuce Recipes]]
[[Category:Tomato Recipes]]
[[Category:Chile Recipes]]
[[Category:Lime Recipes]]
[[Category:Pork Recipes]]
[[Category:Chicken Recipes]]
[[Category:Cilantro Recipes]]
[[Category:Oregano Recipes]]
[[Category:Thyme Recipes]]
[[Category:Cumin Recipes]]
[[Category:Corn Recipes]]
[[Category:Flour Recipes]]
[[Category:Oil Recipes]]
[[Category:Salt Recipes]]
[[Category:Water Recipes]]
[[Category:Avocado Recipes]] |
Revision as of 09:08, 16 March 2007
Pork And red chile hominy Soup (pozole Rojo de Puerco)
Makes 8 Servings
pozole is a Hearty Rich Main Dish Soup, That
Originated in The State of Jalisco. The Main Ingredient is hominy-DriedWhite or Yellow
corn Kernels That Have Been Boiled And Soaked in slaked lime to Remove TheHull, And Then Drained, Rinsed, And Cooked For About 2 Hours. pozole AlsoContains onions, garlic, And Chiles And is Often Made With Pork-Or SometimesChicken And Its Broth-And is Always Served
With Fresh Toppings, Such as cabbage or lettuce, radishes, cilantro, AndFresh lime juice.
This Version is Easy to Prepare at Home, Using Canned hominy as aConvenience And Even
Though it Doesn't Contain The Traditional Whole
Pig's Head or Pig's Feet, It's Delicious And Whole- Some. i Use Meaty,Country-Style Pork Ribs From The Loin Section. Country-Style Pork Ribs AreSold Boneless or on The Bone. It's Quite Simple to Cut The Meat Away FromThe Bone, or Ask The Butcher to Cut Bone-In Meat Into Two-Inch Pieces. TheGround chile (which Can be Quite Hot, so Add With Caution) Can be Found InThe Mexican Section of Supermarkets, or in Latin-American Food Stores. MasaBarilla Adds Body And Extra Flavor to The pozole. it Can be Purchased in TheFlour Section of Most Supermarkets. Oval Mexican Sandwich Rolls,Called Bolillos, Are Usually Served With The Soup.
- 6 Boneless Country-Style Pork Ribs, Trimmed of Excess Fat, And Cut Into
- 1-Inch Pieces or 2-Inch Pieces For Bone-In Meat
- 4 (14 1/2-Ounce) Cans Reduced-Sodium chicken broth
- 2 Tablespoons vegetable oil
- 1 Large White Onion, Chopped
- 6 Large garlic cloves, Chopped
- 3 Medium carrots, Peeled And Thinly Sliced
- 2 to 3 Tablespoons Pure Ground Pasilla or ancho chile
- 1 to 2 Tablespoons Seasoned chili powder,
Such as Crown Colony
- 1 1/2 Tablespoons Dried oregano (mexican Variety Preferred), Crumbled
- 1 Tablespoon Ground cumin
- 1 Teaspoon Dried thyme
- 1/2 Teaspoon salt
- 4 (15-Ounce) Cans White hominy, Drained And Rinsed
- 2 (14 1/2-Ounce) Cans Peeled And Diced tomatoes
- 1/2 Cup, Loosely Packed Chopped Fresh cilantro
- 1 1/2 Tablespoons masa harina (flour For corn Tortillas)Finely Shredded cabbage Diced avocado
Fresh lime Wedges
- 1. Put The Pork Pieces in a Medium Heavy Pan. Add 1 Can of The Chicken BrothAnd 1 Cup of water. Bring to a Boil Over Medium Heat. Reduce Heat toLow, Cover, And Cook
The Meat Until Tender, About 40 Minutes. Reserve The Meat in The Broth, OffHeat. if The Pork is on The Bone, You May Remove The Meat From The Bone, IfDesired, When It's Cool Enough to Handle. Reserve The Meat And Discard TheBones.
- 2. in a Heavy Large Pot, Heat The oil And Fry The Onion 2 Minutes.Add The garlic And Cook Stirring, Until onions And garlic Are Softened,
- 2 to 3 Minutes.
Add The carrots, Ground chile, Seasoned chili powder, oregano,cumin, thyme, And salt. Cook, Stirring, 30 Seconds.
- 3. Add The Remaining chicken broth, hominy, tomatoes, cilantro, masa harina,And The Reserved Pork With Its Broth. Bring to a Boil, And Cook OverMedium-Low Heat, Covered, 25 Minutes to Blend The Flavors. Adjust salt, IfNeeded. Serve The pozole in Shallow Soup Plates Garnished With ShreddedCabbage And avocado. Pass The lime Wedges at The Table.