RSS Feed
Twitter
Facebook
Stumble
Foursquare
11:00 AM
socialeditor
 |
| 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 |
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.
. 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 processor
rocessor or blender. Strain to eliminate peels. Season lightly with salt.
rocessor 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
and 
