Pozole (Mexican Hominy Stew)
Pozole (Mexican Hominy Stew)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pozole (mexican hominy stew). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Pozole (Mexican Hominy Stew) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pozole (Mexican Hominy Stew) is something which I’ve loved my whole life. They are nice and they look fantastic.

Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion. All Reviews for Pozole Rojo (Mexican Pork and Hominy Stew). Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozolli , meaning "hominy"), is a traditional soup or stew from Mexican cuisine.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pozole (Mexican Hominy Stew):
  1. Make ready 1.5 # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
  2. Make ready 1.5 # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
  3. Make ready 1.5 # Pork Belly cut in large chunks (2in.)
  4. Prepare 10 large Dried Chiles (Guajillo, New Mexico)
  5. Make ready 1 Yellow or White Onion stuck with 2-4 whole cloves
  6. Prepare 1 Tbsp +/- Garlic
  7. Get 1 Bay Leaf
  8. Make ready 2 tsp Toasted Cumin Seeds (important to toast them)
  9. Make ready Salt and Pepper
  10. Take Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish

This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers. To some, this soup is at its best thanks to the garnishes, which provide balance and flavor in addition to decoration. Pozole Rojo (Red pozole): Red pozole is popular in Michoacán and Jalisco States. It is the same as the above recipe, but dried chiles are added.

Instructions to make Pozole (Mexican Hominy Stew):
  1. If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that "authentic" flair.
  2. Drain the hominy and put in a large "caldero" or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour.
  3. During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seeds.
  4. Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter.
  5. Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is yours. Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic.
  6. Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and burst. Skim fat from surface if desired.
  7. Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired.
  8. When serving, put pozole, meat and broth into big bowls. Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired.
  9. In my pic, I had White Rice left over so I just served over that. I KNOW….2 starches…..sue me!

Acontinuacion te Muestro cómo es Qué yo Preparó mí Exquisito! Con Carne De Puerco, trocitos. un poco de costillitas Unas Patitas. Serve pozole in bowls like soup. Each person may add oregano, onions, radish and cabbage or lettuce to taste and squeeze on lime juice as desired. Proportions of meat and hominy may be changed as desired.

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