Pozole Jalisco

This authentic Pozole from Jalisco is the ultimate comfort food, offering a deep, savory broth rich with the flavors of slow-simmered pork and aromatic herbs. The dish centers on nixtamalized hominy, which provides a chewy texture that perfectly absorbs the spicy, tangy chile sauce. Whether served with a fiery red salsa or a herbaceous green salsa, it is garnished with fresh radishes, lettuce, and oregano for a burst of freshness. Ideal for festive gatherings, cold winter days, or a hearty weekend feast, this communal dish brings warmth and satisfaction to the table. It captures the essence of Mexican home cooking with its complex layers of flavor and tender, fall-apart meat.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 2844

Description

This authentic Pozole from Jalisco is the ultimate comfort food, offering a deep, savory broth rich with the flavors of slow-simmered pork and aromatic herbs. The dish centers on nixtamalized hominy, which provides a chewy texture that perfectly absorbs the spicy, tangy chile sauce. Whether served with a fiery red salsa or a herbaceous green salsa, it is garnished with fresh radishes, lettuce, and oregano for a burst of freshness. Ideal for festive gatherings, cold winter days, or a hearty weekend feast, this communal dish brings warmth and satisfaction to the table. It captures the essence of Mexican home cooking with its complex layers of flavor and tender, fall-apart meat.

Ingredients

Pork meat (combination, tenderloin, butt and neck bones)
Hominy (nixtamalized corn)
Salt
Red chiles, dried
Garlic cloves, minced
Chicken, small, cut in half
Tomatillos, fresh
Oil
Chiles, green
Large onion
Epazote sprigs
Hoja santa sprigs
Pumpkin seeds, hulled, toasted
Salsa picante
Onion, minced
Lettuce, shredded
Lime, cut into wedges
Radish, sliced
Oregano
Tortilla, toasted

Directions

1
Place the pork meat and bones in a large stockpot and cover with water.
2
Bring the pot to a boil, then reduce heat to low and simmer for 1 hour to create a rich broth.
3
Meanwhile, prepare the hominy by soaking dried corn kernels overnight, then boiling with lime until tender and rinsing thoroughly.
4
Add the prepared hominy to the simmering pork broth and continue cooking for another hour.
5
For Red Pozole: Toast dried red chiles, then blend with garlic, onion, and broth until smooth.
6
For Green Pozole: Roast tomatillos and green chiles, then blend with onion, garlic, epazote, and hoja santa.
7
Strain the blended salsa into the pot with the pork and hominy, adjusting seasoning with salt.
8
Simmer the complete stew for 30 minutes to meld flavors.
9
Remove pork from the pot, shred the meat, and return it to the broth.
10
Serve hot in bowls, garnished with shredded lettuce, sliced radishes, oregano, lime wedges, and toasted pumpkin seeds.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 2844kcal

% Daily Value *
Total Fat 160g247%
Saturated Fat 43g215%
Cholesterol 476mg159%
Sodium 2400mg100%
Total Carbohydrate 164g55%
Dietary Fiber 20g80%
Sugars 132g
Protein 197g394%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pozole, jalisco, mexican, pork, hominy, stew, chile, red, green, tomatillo, epazote, comfort food, traditional, spicy, broth, garlic, onion, herbs, simmered, festive

Read it online: https://www.chefs-mate.com/recipe/pozole-jalisco-1-h16/