Pozole Jalisco
Yield
1 batchPrep
30 minCook
1 hrsReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork
butt and neck bones. |
|
| 2 | tablespoons |
salt
|
|
| Accompaniments | |||
| 1 | x |
salsa
picante |
*
|
| 1 | each |
onions
minced |
|
| 1 | each |
lettuce
shredded |
*
|
| 1 | each |
limes
cut into wedges |
|
| 1 | each |
radishes
sliced |
|
| 1 | x |
oregano
|
*
|
| 1 | each |
flour tortillas
toasted |
*
|
| 1 | x |
garlic cloves
minced |
*
|
| 4 | each |
red chili peppers
dried |
*
|
| 1 | each |
chicken
small, cut in half |
*
|
| 1 | pound |
tomatillos
fresh |
|
| ⅓ | cup |
vegetable oil
|
|
| 4 | each |
green chili peppers
green |
*
|
| 1 | large |
onions
|
|
| 2 | each |
epazote
sprigs |
* |
| 1 ½ | cups |
pepitas (pumpkin seeds)
hulled, toast |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork
butt and neck bones. |
|
| 3E+1 | ml |
salt
|
|
| Accompaniments | |||
| 1 | x |
salsa
picante |
*
|
| 1 | each |
onions
minced |
|
| 1 | each |
lettuce
shredded |
*
|
| 1 | each |
limes
cut into wedges |
|
| 1 | each |
radishes
sliced |
|
| 1 | x |
oregano
|
*
|
| 1 | each |
flour tortillas
toasted |
*
|
| 1 | x |
garlic cloves
minced |
*
|
| 4 | each |
red chili peppers
dried |
*
|
| 1 | each |
chicken
small, cut in half |
*
|
| 453.6 | g |
tomatillos
fresh |
|
| 79 | ml |
vegetable oil
|
|
| 4 | each |
green chili peppers
green |
*
|
| 1 | large |
onions
|
|
| 2 | each |
epazote
sprigs |
* |
| 355 | ml |
pepitas (pumpkin seeds)
hulled, toast |
|
Directions
2 DAYS AHEAD: Put 1 pound whole white corn kernels (hominy) to soak in a pot, covered with water, overnight.
NEXT DAY: Change water and bring to a boil. Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a strainer.
Boil the corn 12 minutes. Cover, and let stand ½ hour.
Wash the corn in water several times, removing the thin sheaths on the kernels as you go.
Rinse again. Keep refrigerated.
ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour.
At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour. The kernels should open.
After the hour, remove the pork from its pot and cut into serving size pieces.
Add the pieces of pork to the hominy(corn).Add 2 Tablespoons salt and allow to cook, uncovered about 4 hours on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed.
