Pablos Traditional Jalisco Pozole Soup Recipes

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PABLO'S TRADITIONAL JALISCO POZOLE SOUP



Pablo's Traditional Jalisco Pozole Soup image

Pozole is a staple of New Mexican cuisine. This pork and hominy dish, rich in spiciness and flavor, will satisfy the hungriest families and friends on the coldest of days. Add chopped cilantro and lime juice to soup...cilantro and the sourness of the lime combine to give the soup plenty of zing!

Provided by SassyMom3

Categories     Stocks

Time 1h30m

Yield 6 bowls, 6-8 serving(s)

Number Of Ingredients 12

2 lbs pork shoulder, trimmed of fat and cut into bite-size pieces
1 head garlic
5 quarts water
1 lb mexican-style hominy, drained
10 medium dried chilies (Ancho or New Mexico Red)
1/2 cup salt
1/2 head lettuce, finely shredded
1/2 cup chopped fresh cilantro
1 white onion, finely chopped
8 large key limes, wedged
2 tablespoons Mexican oregano, dried
12 tostadas

Steps:

  • Add meat to about 5 quarts of water. Stir in water and bring to a boil. Add garlic and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.
  • To prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.
  • To serve:.
  • Serve pozole in bowls like soup. Each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. Serve with tostadas.
  • Buen Perfecto!

ZIPPY POSOLE (POZOLE) SOUP



Zippy Posole (Pozole) Soup image

This is a flavorful, somewhat spicy version of New Mexican pozole soup made with readily available ingredients. A variety of peppers can be substituted to make it more or less spicy, according to your own tastes. We typically serve it with the listed garnishes, tearing the cilantro leaves from the stems right at the table (much like basil leaves and Vietnamese pho). The Greek yogurt is a healthier choice to sour cream, although sour cream would also be very tasty! Great fall and winter fare, served with warm tortillas or tortilla chips. (Leftovers are wonderful, but good luck with that!)

Provided by MagnetGuy

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h18m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
1 pound bone-in pork chops
1 skinless, boneless chicken breast half
2 Hatch green chile peppers, diced
1 onion, diced
2 jalapeno peppers, seeded and diced
3 cloves garlic
6 cups chicken stock, divided
8 ounces salsa verde
3 (15.5 ounce) cans hominy, drained and rinsed
2 tablespoons ground cumin
1 tablespoon New Mexico chile powder
1 teaspoon ground coriander
salt and ground black pepper to taste
2 cups thinly sliced cabbage
1 cup plain Greek yogurt
1 bunch cilantro
6 radishes, sliced thinly

Steps:

  • Heat oil in a large pot over medium heat. Add pork, chicken, Hatch chile peppers, onion, jalapeno peppers, and garlic. Saute, turning meat, until lightly brown, about 8 minutes.
  • Pour 2 cups stock into pot; add enough water to cover meat by 3/4 inch. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove pork and chicken and place on a plate; let cool until safe to handle. Remove garlic cloves, mash, and add back to soup.
  • Shred pork and chicken into small chunks. Add salsa to the pot. Let soup simmer for 15 to 30 minutes more.
  • Place hominy, shredded meat, remaining 4 cups stock, New Mexico chile powder, coriander, salt, and pepper into the pot of soup. Bring to a boil; reduce heat and simmer, uncovered, at least 30 minutes.
  • Serve with cabbage, yogurt, cilantro, and radishes to garnish.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 31.9 g, Cholesterol 52.5 mg, Fat 12.5 g, Fiber 5.5 g, Protein 20.8 g, SaturatedFat 3.6 g, Sodium 1033.2 mg, Sugar 7 g

POZOLE-GUADALAJARA, JALISCO STYLE



POZOLE-GUADALAJARA, JALISCO STYLE image

This is a traditional Mexican dish that is made according to the area the person is from in Mexico. I learned to make this from a very dear friend of mine who is from Guadalajara, Jalisco Mexico. There are different versions, but this version is delicious. When I make Pozole, this is the only version my family likes. I hope you...

Provided by Trina Alaniz

Categories     Pork

Time 2h45m

Number Of Ingredients 11

2 1/2 lb stewing pork.
2 lb pork neck bones.
3 clove fresh garlic-finely diced.
1 medium onion, cut 1/3 of onion and save 2/3 and finely dice.
1/2 small green cabbage, finely sliced.
radishes, finely diced.
yellow lemons or mexican lemons, cut into wedges.
1 can(s) hominy i use el mexicano brand 28 oz, you can use yellow or white, i use white.
1/3 c gebhardts chili powder.
salt ( i use natrual sea salt ).
1 bottle mexican salsa, i use valentinas, or whatever you like.

Steps:

  • 1. COOKING THE MEAT.
  • 2. Trim off fat of stewing pork as much as possible and cut into 1 inch size, rinse well and place in a large bowel with cold water.
  • 3. pork neck bones should be in sizes of 2-3 inches. Trim off fat of meat on the neck bones as much as possible and place in bowel with the stewing pork. make sure all is submerged in cold water. This is very important, soak for 20 minutes.
  • 4. After meat and neck bones have soaked for 20 min. rinse them 3 times, till water is clear.
  • 5. place meats in 6qt pan and cover with cold water. water level must be approx. 4 inches above submerged meats.
  • 6. add salt- estimate for your taste. I use natural sea salt.
  • 7. add 1/3 onion,and diced garlic.
  • 8. Bring to a fast and hard boil,then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. remove and scoop off the gray foam that has appeared on the top. And taste for salt, if more is needed, add to your taste.
  • 9. Boil for approx. 2 hours, till meat is very tender. you might have some of the meat fall off of 1 or 2 neck bones, but not more than that. If during the boiling the meat needs more water, add hot water and continue boiling.
  • 10. When meat is tender as described above, you should end up with approx. 1-2 inches of broth above the meat. you can leave more broth if you like.
  • 11. Open the can of hominy and drain the liquid. Add the hominy to the broth. Be careful you do not splash yourself with the broth and burn yourself. You can also add an additional can of hominy if you like more hominy now.
  • 12. Add the 1/3 cup of gebhardts chili powder. You can also substitute new mexico and calif. dry chili pods. I prefer the taste of gebhardts chili and think it is better.
  • 13. Continue boiling gently for approx. 15 mins. till the foam that appears on the top disappears.
  • 14. VEGTEABLES
  • 15. Place your diced radishes, dice onions, wedges of lemons, shredded cabbage in individual table containers on the table. Serve your pozole in bowels and then add cabbage, radishes,onions and squeeze lemon over the top to your taste. add a dash of bottled salsa to your taste or you can omit the salsa, it will still taste wonderful.
  • 16. This pozole is even better after is it cooked the next day, I guess it is because everything blends in. Enjoy this wonderful dish from Guadaljara. Eat with warm corn or flour tortillas.

CHICKEN-POSOLE SOUP



Chicken-Posole Soup image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 recipe Rich Chicken Stock, recipe follows
2 ancho chiles, soaked in water to soften
1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
1 (28-ounce) can hominy
2 roasted chicken breasts, skin removed and meat shredded
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 cup shredded white Cheddar
Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled
4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme
2 cups peanut oil
2 blue corn tortillas, julienned
2 white corn tortillas, julienned
Kosher salt

Steps:

  • Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
  • Ladle soup into bowls and top with cheese and some fried tortillas.
  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
  • Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.

EASY CHICKEN POSOLE



Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

  • Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  • Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g

POZOLE SOUP



Pozole Soup image

Pozole Soup with Pork Shoulder Blade steaks, Corona beer, Mexican Style Hominy and Las Palmas Red Chile Sauce. When the soup is finished you have a wonderful spicy tender pork and fresh vegetables.

Provided by Potagekempcc

Categories     Mexican

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 21

3 lbs pork blade steaks (Deboned & 1-inch diced)
3 tablespoons extra virgin olive oil
2 bay leaves
3 tablespoons fresh garlic (Chopped)
2 serrano peppers (Seeded & Chopped)
2 cups red onions (Chopped)
1 cup carrot (Chopped)
1 cup celery (Chopped)
1 teaspoon chili powder
1 tablespoon ground cumin
4 tablespoons fresh oregano (Chopped)
1 tablespoon fine sea salt
2 tablespoons cracked black pepper
1 (12 ounce) can Corona beer (Room Temperature)
1 (28 ounce) can red chili sauce (Las Palmas, Mild)
2 cups Clamato juice
1 (28 ounce) can mexican-style hominy (Drained)
2 cups homemade chicken stock
2 cups cilantro (Chopped, Split)
6 cups green cabbage (Shreded)
6 cups red radishes (Sliced Thin)

Steps:

  • Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute.
  • Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes.
  • Add chili powder, cumin, oregano and stir well.
  • Add beer, bring to a boil and reduce to a simmer for 5-minutes.
  • Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
  • 30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
  • Remove the pork bones, bay leaves and discard.
  • Serve in warm soup bowls.
  • Garnish with cabbage and radishes.

Nutrition Facts : Calories 826.7, Fat 46.3, SaturatedFat 14.9, Cholesterol 216.5, Sodium 2230.5, Carbohydrate 31.4, Fiber 7.2, Sugar 11.2, Protein 66.1

EASY PORK POSOLE



Easy Pork Posole image

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
6 cups reduced-sodium chicken broth
2 medium tomatoes, seeded and chopped
1 can (16 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker., Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.

Nutrition Facts : Calories 190 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 957mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

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