*  Exported from  MasterCook  *

                           Pozole Jalisco 1H16

Recipe By     : Melanie Miguel (MJNT73C)
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       lb           Pork meat *
                        Butt and neck bones
   2       tb           Salt
                        Accompaniments:
                        Salsa picante
                        Onion -- minced
                        Lettuce -- shredded
                        Lime wedges
                        Radish -- sliced
                        Oregano
                        Tortilla -- toasted
                        Red pozole:
                        Garlic -- minced
   4                    Dried red chiles
                        Green pozole (pozole verde)
   1       sm           Chicken -- cut in half
   1       lb           Fresh tomatillos
     1/3   c            Oil
   4                    Green chiles
   1       lg           Onion
   2                    Epazote sprigs
   2                    Hoja santa sprigs
   1 1/2   c            Pumpkin seeds -- hulled, toast

  * Combination pork tenderloin, shoulder, butt, and neck bones.

  Two Days Ahead:

  Put 1 lb whole white corn kernels (hominy) to soak in a pot,
  covered with water, overnight.

  One Day Ahead:

  Change water and bring to a boil. Place a heaping 1 ts unslaked
  lime in 1 cup cold water and add it to the corn through a strainer.
  Boil the corn 12 minutes. Cover, and let stand 30 minutes. Wash the
  corn in water several times, removing the thin sheaths on the
  kernels as you go. Rinse again. Keep refrigerated.

  Day Of Preparation:

  Bring to a boil 5 lb pork meat. Lower to a simmer for 1 hour. At
  same time, place the hominy in fresh, cold water about 14 cups, and
  bring to a brisk boil for about 1 hour. The kernels should open.
  After the hour, remove the pork from its pot and cut into serving
  size pieces. Add the pieces of pork to the hominy (corn). Add 2 tb
  salt and allow to cook, uncovered about 4 hours on a slow simmer.
  Reserve liquid pork broth from meat and maintain in another pot,
  simmering. This should be added to the hominy as needed.

  Accompaniments:

  Salsa picante, finely chopped onion, shredded lettuce or cabbage,
  lime wedges, sliced radish, oregano, toasted tortilla.

  Red Pozole:

  At the same time you add the meat, add the following: 6 crushed
  garlic cloves; 4 dried red chiles (of the large variety), such as
  ancho or guajillo, although any type will do. The chiles should
  first be slightly charred and then soaked in 1 cup hot water. Then
  remove stems and seeds and puree in blender with the water.
  Continue cooking as before.

  Pozole Verde (Green Pozole):

  After Pozole has been cooking for 2 hours add: 1 small chicken, cut
  in half; 1 lb fresh tomatillos, husked, washed blended, and briefly
  fried in 1/3 cup shortening; 4 small green chiles; 1 large chopped
  onion; 2 sprigs each epazote and hoja santa; 1-1/2 cups hulled
  untoasted pumpkin seeds, which you should toast yourself until they
  begin to pop.

  Notes: Basic instructions are for white pozole. Add ingredients
  shown if you wish to make red or green pozole.


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