Monthly Archives: October 2006
For all of those visitor that come daily to this recipe we have posted a lighter and quicker to prepare version of this traditional Jalisco dish HERE. This other recipe is one that we normally eat at home at least once or twice a month. Enjoy both recipes.
The served pozole de Jalisco before topping it with goodies
Last Mexican Independence Day we prepared some pozole for the entire family as part of the traditional celebration for the day. There are many styles of this dish and we prepare the version from Jalisco, which is a red pozole that is colored by the addition of dried chiles. Other regions like the Pozole Verde de Guerrero use green tomatillos, and there are also white versions without chiles. The red pozole from Jalisco is the traditional one in Normita’s family as her grandmother was from Guadalajara in the hearth of Jalisco.
The pozole corn soaking
The pork we used for the recipe
The chicken we used in the recipe
The pig’s ears used in the recipe
Pozole is essentially a rich corn soup made with a special variety of corn with very large kernels called ‘cacahuacintle’. The corn kernels are puffed by a special treatment with a light solution of lime, the stuff you make mortar with, not the fruit. It is a process that yields results a bit like when you make popcorn, but with juicy moist kernels of corn. I will not go through the process of preparing the corn, as we normally buy the corn at the market already prepared and we only have to soak it overnight and then cook it for 3 to 4 hours. If somebody wants the instruction to prepare the corn from scratch, please let me know and I will post them.
The meat dredged in flour
Browning the meat
The browned meat
To this nice rich soup normally some pork or chicken meat is added. We decided to prepare both types of meats as well as some pig’s ears. You can also add bits and pieces of pig’s head if you wish.
The cooking stock
The stock is ready
Adding the cooked corn to the stock
The meat is cooked in one large pot and the stock will become the base for the soup. The corn is cooked in its own separate pot, and is added to the stock prior to seasoning. Once cooked all of the meat is shredded using your fingers and the method of serving is to put the type of meat you prefer in an empty bowl, then ladle the corn soup over it.
The dried chiles
The soaking chiles
Traditionally the soup is topped at the table with finely shredded lettuce (we used romaine), finely chopped red onions, crushed dried oregano, finely chopped radish, and lime juice. It is served, at least in our family, with some nice ‘tostadas de crema’, essentially tostadas (flat fried corn tortillas) topped with a thick layer of thick clotted cream, salt, and grated ‘queso fresco’. Of course both the pozole and the tostadas can be spiced up with the addition of your favorite spicy sauce, and we had a variety on had for the occasion.
The shredded chicked waiting to be served
The basic pozole itself is not very spicy as the chiles used (anchos and guajillos) give a lot of flavor, but not much heat. This is a great dish to prepare for a group as it tastes much better if prepare in large quantities. It is ideal for the type of celebrations like we had, and is traditionally served on Mexican Independence Day’s eve (September 15).
The table is ready
Ingredients
Corn Base
3-4 pounds of prepared pozole or hominy type corn
1 medium peeled onion
1 large peeled clove of elephant garlic or 5 regular ones
7 quarts water
Meat Base
2 pounds of whole chicken breast with bone
2 pounds of pork meat with bones, a mixture of ribs and leg is great
1/2 pound pig’s ears
1 large peeled carrot
1 medium peeled onion
1 large branch of celery
1 large peeled clove of elephant garlic or 5 regular ones
Flour to dredge the meat
Coarse sea salt to taste
4 tbs of olive oil
5 chiles ancho, seeded and with ribs and stems removed
5 chiles guajillo, seeded and with ribs and stems removed
7 quarts strong chicken or pork stock
Garnish
4 Ounces finely chopped red onion
4 Ounces finely chopped radish
4 Ounces finely chopped romaine lettuce
12 limes halved
Dry oregano
Your favorite chile salsa
Preparation
1. Soak the corn for 24 hours and change the water at least 4 times.
2. In a large stock pot put the prepared corn in enough water to cover deeply.
3. Add the onion and garlic to the pot.
4. Simmer for 3 to 4 hours until the corn is tender and doubles in size opening like popcorn.
5. Reserve the cooked corn.
6. Once the corn starts cooking cut the meat in medium sized chunks.
7. Dredge the meat in flour.
8. In another large stock pot heat up the oil and brown the meat in batches to seal it.
9. Once the meat is all browned return it to the stock pot and add the stock.
10. Add the onion, carrot, celery, garlic, and salt to taste to the pot.
11. Simmer the meat for 2-3 hours until tender and skim the surface to remove foam and fat regularly.
12. While the corn and meat are cooking prepare the chiles and soak them in some warm chicken stock.
13. Remove the meat from the stock and let cool.
14. Once the meat is cooled shred it with your fingers.
15. Pass the stock where the meat cooked through a fine sieve and return it to the stock pot.
16. Add the cooked corn to the stock.
17. Puré the chiles with the stock they were soaked in and add to the stock pot.
18. Mix well and gently simmer for 15 minutes then add salt if needed.
19. Place meat or chicken at the bottom of a large soup bowl and ladle the pozole over it.
20. At the table each tops their pozole with lettuce, onions, radishes, oregano, lime juice, and their favorite salsa.
Lucito