Is this meat good to make mexican pozole?!
i am trying to make pozole but the only meat that i have is chicken and pork loin, is the pork good enough to make pozole!.!.!.
if not please give a good recipe, my hubby's mom is going to be here tomorrow, and believe me she is very picky!.!.!. please help !.!.!.
and the chile that i have is guajillo!.!.!. please helpWww@FoodAQ@Com
Answers:
POSOLE ROJO CON POLLO Y PUERCO
= = = RED POSOLE WITH CHICKEN AND PORK = = =
? cup Canola oil
2 pounds Pork
3-4 pounds Fresh whole chicken, cut into pieces
1 large Brown onion, small dice
4 cloves Garlic, minced
16 cups Chicken stock (1 gallon) or water
3 dry Guajillo chiles, toasted
3 dry Pasilla chiles, toasted
1 cup Water
8 cups Hominy Maiz
2 teaspoons Salt
1 medium Cabbage, finely shredded
2 medium Onions, small dice
? cup Dry oregano
16 Lime wedges
16 Tostadas (optional)
Bottled Mexican hot sauce or salsa
Heat large soup pot, add oil and cook pork and chicken side down until it doesn’t stick, turn and continue cooking over mead-high heat until browned!. Remove chicken and pork, set aside!.
· Drain excess oil from pot leaving only enough to coat the pot!.Add onion to pot and cook, stirring constantly until onion is clear!. (About 5 min!.) Add garlic and cook 2 more minutes!.
· cover with chicken stock!. Skim any foam that rises to the surface,
partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful!.
· When the meat is cooking, remove seeds and veins from dried chiles!. Soak chiles in boiling water for about 20min!. Drain water!. Puree chiles with 1 cup water in blender!. Set aside!.
· Remove chicken and pork from stock!. When the meat and chicken are cool enough to handle, discard any
bones and skin and shred into bite size pieces!. Skim fat from stock pot!. Return chicken and pork to stock pot!.
· Add Hominy Maiz and chile puree and return to a gentle simmer!. Cook for about 1 hour until
slightly thickened and flavorful
· Add salt (if stock was unsalted) and water as needed!.
· Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing!.
Serve with shredded cabbage, chopped onion, a pinch of dry oregano, and tostadas on the side!.Www@FoodAQ@Com
= = = RED POSOLE WITH CHICKEN AND PORK = = =
? cup Canola oil
2 pounds Pork
3-4 pounds Fresh whole chicken, cut into pieces
1 large Brown onion, small dice
4 cloves Garlic, minced
16 cups Chicken stock (1 gallon) or water
3 dry Guajillo chiles, toasted
3 dry Pasilla chiles, toasted
1 cup Water
8 cups Hominy Maiz
2 teaspoons Salt
1 medium Cabbage, finely shredded
2 medium Onions, small dice
? cup Dry oregano
16 Lime wedges
16 Tostadas (optional)
Bottled Mexican hot sauce or salsa
Heat large soup pot, add oil and cook pork and chicken side down until it doesn’t stick, turn and continue cooking over mead-high heat until browned!. Remove chicken and pork, set aside!.
· Drain excess oil from pot leaving only enough to coat the pot!.Add onion to pot and cook, stirring constantly until onion is clear!. (About 5 min!.) Add garlic and cook 2 more minutes!.
· cover with chicken stock!. Skim any foam that rises to the surface,
partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful!.
· When the meat is cooking, remove seeds and veins from dried chiles!. Soak chiles in boiling water for about 20min!. Drain water!. Puree chiles with 1 cup water in blender!. Set aside!.
· Remove chicken and pork from stock!. When the meat and chicken are cool enough to handle, discard any
bones and skin and shred into bite size pieces!. Skim fat from stock pot!. Return chicken and pork to stock pot!.
· Add Hominy Maiz and chile puree and return to a gentle simmer!. Cook for about 1 hour until
slightly thickened and flavorful
· Add salt (if stock was unsalted) and water as needed!.
· Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing!.
Serve with shredded cabbage, chopped onion, a pinch of dry oregano, and tostadas on the side!.Www@FoodAQ@Com
LuLuBell has got it down! It's funny, but I was going to ask the same question but more with a reference toward for what occasion!. I've lived here in Mexico and love it!. The only thing I can tell you is to keep the fat way down!. That seems to be the biggest whisper the local woman talk about behind the cook's back! My vecina (neighbor) invited me for pozole next week and I asked if she is making white or red!. She told red with chicken and pork, so there you go!Www@FoodAQ@Com
if u want more flavor put pork spine or pig feet!. I usually make the chicken and pork pozole seperatly!. Www@FoodAQ@Com