Jalisco-Style Red Pozole

photo by promfh

Pozole is a traditional Latin American soup which has been served since pre-Columbian times. It continues to be especially popular in Mexico and the American Southwest, where it is often served at celebrations and major events. Numerous variations on basic pozole exist, and some Latin American restaurants actually specialize in offering only pozole, much like noodle shops in Japan and China. In regions with a large Latin American population, it is often possible to find pozole on offer at restaurants, but you can also make it at home if you're feeling adventurous. 

 

Ingredients:

Pozole Broth
	32 c (8 quarts) water
	1 sm Head garlic; halved
	1 sm Onion; halved
	2 lb Pork butt; cut in large
	1 lb Pork neck bones
	2 Chicken  wings
	Salt
	CHILE
	6 Guajillo chiles
	2 Puya chiles
	2 Chiles de arbol
	1/2 lb Plum tomato es
	1/2 Onion
	1 Clove garlic
	3/4 ts Oregano
	Salt
	ASSEMBLY
	1 cn (29-ounce) hominy; drained
	Finely shredded romaine
	Finely shredded cabbage
	16 Radishes; thinly sliced
	1 lg Onion; finely chopped
	Ground chile piquin
	Crushed oregano
	16 Toasted or fried tortillas
	8 Limes; halved

Preparation

From the LA Times. Recipes by Patricia Quintana The Times Test Kitchen modified Quintanas recipe slightly to make it easier to prepare. The original version calls for pork head, leg meat with fat, pork loin, pigs feet and bones for stock. We compromised by using just one cut of meat, pork butt, along with neck bones, and we used canned hominy rather than cooking dried corn. Guajillo and puya chiles are available in Latino markets.

Instructions:

POZOLE: Boil water in Dutch Oven. Add garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts, about 2 hours. Remove from heat. Cool meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock.

 

CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in a food processorrocessor or blender. Strain to eliminate peels. Season lightly with salt.

 

ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add reserved shredded meats and hominy and heat to serving temperature. Serve in large individual serving bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add to pozole as desired. 6 to 8 servings. Each of 8 servings, without garnishes: 246 calories; 375 mg sodium; 65 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 22 grams protein; 1.22 grams fiber.

Courtesy of BigOven

Read the rest of this entry »

Colombian Empanadas "Empanadas Colombianas"

By Erica from My Columbian Recipes & International Flavors

Erica The Colombian Foodie

These empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, but in my family we always make them with ground meat. Serve them with ají and lime wedges on the side.

In Colombia, empanadas are also sold outside of the churches. They are usually small and just have potato filling, a great alternative for vegetarians and absolutely delicious. For the vegetarian version of this empanadas recipe, follow all the directions just omitting the beef and pork.

Ingredients

Servings: Approximately twenty, 3 inch empanadas
Vegetable oil for frying
Lime and ají for serving
Dough or Masa
1 ½ cups precooked yellow cornmeal (masarepa)
2 cups water
1 tablespoon vegetable oil
½ tablespoon sazon Goya with azafran
½ teaspoon Salt

Filling

2 cups peeled and diced white potatoes
1 chicken or vegetable bouillon tablet
1 tablespoon olive oil
¼ cup chopped white onions
1 cup chopped tomato
½ teaspoon salt
¼ cup chopped green onions
1 chopped garlic clove
2 tablespoon chopped fresh cilantro
2 tablespoon chopped red bell pepper
¼ teaspoon black pepper
½ pound ground pork and beef

Directions to prepare the dough:

1. Place the masarepa in a large bowl. (Masarepa: is precooked corn flour used to make Colombian arepas, empanadas and tamales. One of the brands available in the United States is GOYA available in most supermarkets) Goya, Flour White Masarepa, 24-Ounce (12 Pack)  Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.


2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.

4. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

5. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

6. Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

8. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

9. Fill a large pot with vegetable oil and heat over medium heat to 360° F.

10. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

   

Read the rest of this entry »

Colombian Patacones "Fried Green Plantains"

By Erica from My Columbian Recipes & International Flavors

Patacones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce) or ají (hot salsa).  These are prepared very similar to Cuban Tostones.

INGREDIENTS

Serving Size: 8 patacones
2 Large green plantains
Vegetable oil for frying
Salt to taste

DIRECTIONS

1. Peel the plantains and cut cross-wise into 1/2” slices

2. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.

3. Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.

4. Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.

5. Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.

6. Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.

    

Read the rest of this entry »

Aji Picante "Colombian Hot Sauce"

By Erica from My Columbian Recipes & International Flavors

Ají picante is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for Patacones. Growing up in my house we used it in almost every dish my mom made and it is my dad’s favorite condiment.

INGREDIENTS

1 seeded small red habanero pepper

½ cup white vinegar

¼ cup water

¼ teaspoon salt

1 teaspoon sugar
1 tablespoon lime juice

2 tablespoons vegetable oil

½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
½ cup chopped scallions

½ cup chopped tomato

DIRECTIONS

1. Put the vinegar, water and habanero pepper in a blender for 2 minutes.
2. Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.

3. Pour in a glass jar and cover. Refrigerate up to 10 days.

    

Read the rest of this entry »