Pozole Jalisco 1

This authentic Pozole from Jalisco is a comforting, hearty stew that brings the warmth of a family gathering to your table. Made with tender chunks of pork shoulder and neck bones simmered until fall-apart soft, the rich broth is infused with deep, savory flavors. The star of the dish is the hominy, which provides a delightful chewy texture that soaks up the delicious stock. Traditionally served with a variety of fresh toppings like shredded cabbage, radishes, onions, lime, and oregano, it allows each diner to customize their bowl. Perfect for holiday celebrations, Sunday dinners, or any occasion where you want to share a slow-cooked meal that nourishes both body and soul.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1373.3

Dietary: Gluten-free

Description

This authentic Pozole from Jalisco is a comforting, hearty stew that brings the warmth of a family gathering to your table. Made with tender chunks of pork shoulder and neck bones simmered until fall-apart soft, the rich broth is infused with deep, savory flavors. The star of the dish is the hominy, which provides a delightful chewy texture that soaks up the delicious stock. Traditionally served with a variety of fresh toppings like shredded cabbage, radishes, onions, lime, and oregano, it allows each diner to customize their bowl. Perfect for holiday celebrations, Sunday dinners, or any occasion where you want to share a slow-cooked meal that nourishes both body and soul.

Ingredients

5 pound Pork meat(combination, tende

Directions

1
Soak dried white corn kernels (hominy) in a large pot covered with plenty of water overnight.
2
Drain the soaked corn and place it in a clean pot with fresh cold water; bring to a boil.
3
Dissolve 1 heaping teaspoon of unslaked lime in 1 cup of cold water and stir into the boiling corn through a strainer.
4
Boil the corn for 12 minutes, then cover and let stand for 30 minutes.
5
Drain and rinse the corn thoroughly under running water, rubbing kernels to remove the thin outer sheaths; repeat rinsing until water runs clear.
6
Place the 5 pounds of pork (tenderloin, shoulder, butt, and neck bones) in a large stockpot and cover with water.
7
Bring the pork to a boil, then reduce heat to low and simmer gently for 1 hour.
8
Meanwhile, place the cleaned hominy in a separate pot with fresh water and bring to a brisk boil.
9
Simmer the hominy for about 1 hour, or until the kernels begin to split open.
10
Remove the pork from the stockpot, let it cool slightly, and cut the meat into bite-sized chunks, discarding any bones or gristle.
11
Return the cut pork to the pot of simmering broth.
12
Add the cooked hominy to the pork broth and continue simmering for another 30-45 minutes until flavors meld and hominy is very tender.
13
Season the broth with salt and dried oregano to taste.
14
Ladle the hot pozole into deep bowls and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1373.3kcal

% Daily Value *
Total Fat 79.5g123%
Saturated Fat 28.4g142%
Cholesterol 454.0mg152%
Sodium 351.8mg15%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 153.2g307%

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

Note

Offer accompaniments on the side: minced white onion, shredded lettuce or cabbage, sliced radishes, lime wedges, dried oregano, and salsa picante.

For a green pozole variation, blend tomatillos, green chiles, onion, and epazote into a salsa and stir into the pot before serving.

Keywords: pozole, mexican stew, hominy, pork, jalisco, traditional, comfort food, slow cook, holiday meal, broth, stew, family dinner, authentic, festive, hearty

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