[CH] Mex -5- Jalisco-Style Red Pozole

Jim Weller (arcticchef@theedge.ca)
Sat, 01 May 2004 22:03:23 -0600 

 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jalisco-Style Red Pozole
 Categories: Mexican, Soups, Corn, Pork, chilies
      Yield: 8 Servings
 
           POZOLE:
      8 qt Water
      1 sm Head garlic, halved
      1 sm Onion, halved
      2 lb Pork butt, cut in large
           -chunks
      1 lb Pork neck bones
      2    Chicken wings
           Salt
           CHILE:
      6    guajillo chiles
      2    puya chiles
      2    chiles de arbol
    1/2 lb plum tomatoes
    1/2    onion
      1 cl garlic
    3/4 ts oregano
           Salt
           ASSEMBLY:
     29 oz can hominy, drained
           Finely shredded romaine
           Finely shredded cabbage
     16    radishes, thinly sliced
      1 lg onion, finely chopped
           Ground chile piquin
           Crushed oregano
     16    toasted or fried tortillas
      8    limes, halved
  
  The Times Test Kitchen modified Quintana's recipe slightly to make it
  easier to prepare. The original version calls for pork head, leg meat
  with fat, pork loin, pig's feet and bones for stock. We compromised by
  using just one cut of meat, pork butt, along with neck bones, and we
  used canned hominy rather than cooking dried corn. Guajillo and puya
  chiles are available in Latino markets.
  
  Make Pozole:
  
  Boil water in Dutch oven. Add garlic, onion, pork meat, neck bones,
  chicken wings and salt to taste. Boil until liquid is reduced to 3
  quarts, about 2 hours. Remove from heat. Cool meats in stock, then
  drain and shred, discarding chicken skin. Skim fat from stock and
  reserve stock.
  
  Make Chile:
  
  Wash guajillo, puya and de arbol chiles and remove stems, seeds and
  veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion,
  garlic and oregano in food processor or blender. Strain to eliminate
  peels. Season lightly with salt.
  
  Assemble Dish:
  
  Heat chile and Pozole Broth to same temperature and combine. Add
  reserved shredded meats and hominy and heat to serving temperature.
  
  Serve in large individual bowls. Arrange romaine, cabbage, radishes,
  onion, chile piquin, oregano, tortillas and limes in individual bowls
  and serve as garnishes to add to pozole as desired.
  
  Cook's Tips:
  
  To clarify butter, as required in the Postre de Yuca, heat it in a
  small saucepan over low heat until it melts and separates. Spoon off
  any foam on top. Spoon off clear, clarified butter, leaving milky
  residue in pan.
  
  Recipe by: Patricia Quintana "The Taste of Mexico"
  SOURCE: Los Angeles Times
  FROM: Judy Howle, Flavors of the South, Recipes for "Heat Lovers"
  To: Chile-Heads Mail List

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