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Mexican Pozole

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Pork Soup/Stew



Ingredients Needed For Mexican Pozole
4 medium onions 4 tablespoons ancho chile powder
7 tablespoons canola oil or vegetable oil 2 teaspoons dried oregano
1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into pieces 5 cups (or more) low-salt chicken broth 4 7-ounce cans
5 large garlic cloves, minced 4 teaspoons ground cumin 4 15-ounce cans golden or white hominy
diced green chiles Liime wedges

Directions To Prepare Mexican Pozole
Pozole:
Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.

Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.

Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.

Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.








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Wednesday, October 18, 2017, 5:31 am


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