Pozole Recipe To Make At Home
Print RecipeIngredients
- 2 kgs of pork shoulder
- 2 teaspoons of salt
- 10 minced cloves of garlic
- 4 bay leaves
- 1 chopped red onion
- 3 tablespoons chicken bouillon powder
- 2 tablespoons of vegetable oil
- Dried red chili
- ½ teaspoon ground cumin
- 220 grams of tomato sauce
- 1 tablespoon of oregano
- 1 teaspoon of white distilled vinegar
- 700 grams of white drained and rinsed hominy
- Salt and pepper, to taste
- 1 cup of shredded CabbageÂ
- A bunch of Cilantro
- 3 Lime wedges
- A few thinly sliced radishesÂ
- diced red onions
- 1 small sliced Avocado
- Enough corn or flour tortillas
Instructions
Place the meat in a large pot with enough water to cover it by about 2 inches (8-10 cups of water). Boil the water in the pot on high heat. Please scrape away any foam that rises to the top of the container.
Secondly, simmer for 12 hours with a quartered onion, 5 whole garlic cloves, bay leaves, 2 tablespoons salt, and chicken bouillon.
Then remove the seeds and veins from the chilies and place them in a small pot with enough water to cover them in the meanwhile.
Bring to a boil, then reduce to a simmer for about 16 minutes. But first, remove the pot from the heat.
With a slotted spoon, transfer the chilies to a blender. Add 1 cup liquid from the pot in which they were cooked, plus 5 peeled garlic cloves. Blend until completely smooth.
Remove any residual water from the small saucepan where the chilies were cooked. Over medium heat, add 2 teaspoons of vegetable oil. Pour the blended chilies mixture into the saucepan through a fine-mesh strainer and simmer for 10 minutes over low heat, stirring often.
Remove the bay leaves, onion, garlic cloves, and neck bones from the stockpot with the meat (if used). Combine the chili sauce, tomato sauce, oregano, cumin, white vinegar, and hominy in a mixing bowl. Add a few pinches of salt according to your preference and grind some fresh black pepper into the bowl.Â
Then bring it to a low boil, then reduce to low heat and cook for 30 minutes, or until the pork is very soft.
You should taste your seasonings and adjust as you wish (add more salt, chicken bouillon paste, or oregano, to taste).
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