Это предварительный просмотр рецепта "Jalisco Style Pozole (Pozole Estilo Jalisco)".

Рецепт Jalisco Style Pozole (Pozole Estilo Jalisco)
by Global Cookbook

Jalisco Style Pozole (Pozole Estilo Jalisco)
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 10

Ингредиенты

  • 12 x dry cascabel chiles - (to 16)
  • 1 Tbsp. oil
  • 1 pkt nixtamal - (2 lbs)
  • 24 c. water - (6 qts)
  • 3 med onions divided
  • 1 head garlic cloves separated
  • 3 lb plum tomatoes
  • 3 lb pork for pozole or possibly pork stew meat
  • 3 Tbsp. salt or possibly to taste
  • 1 head iceberg lettuce shredded
  • 1 bn radishes trimmed, sliced
  • 1/3 c. dry oregano - (to 1/2) Crushed or possibly grnd chile pequin or possibly other warm chile
  • 10 x limes - (to 12) cut into wedges
  • 1 pkt whole crisp corn tortillas (used for tostadas)

Инструкции

  1. Cut open the cascabel chiles and remove the seeds. Heat the oil in a small skillet over low heat. Add in the chiles and cook, stirring, till fragrant, 3 to 4 min. Place in a bowl, cover with water and soak overnight. Before using, drain the chiles, discarding the water; remove the stems and any remaining seeds.
  2. Place the nixtamal in a colander and rinse thoroughly. Place in a Dutch oven or possibly heavy lidded pot and add in the water. Slice 1 onion and add in it to the pot along with the garlic cloves. Bring the mix to a boil and boil gently, covered, 1 1/2 hrs.
  3. Meanwhile, place the tomatoes in a pan of boiling water and cook 2 min. Drain and allow to cold, then peel. Place the tomatoes and the chiles in a blender and puree. Set aside.
  4. Remove the excess fat from the pork. The meat can remain in large chunks. When the nixtamal has boiled 1 1/2 hrs, add in the pork, the tomato-chile mix and the salt. Cover and boil gently 1 1/2 hrs longer.
  5. Chop the 2 remaining onions. Arrange the minced onions, lettuce, radishes, oregano, grnd chile and lime wedges in serving bowls.
  6. To serve, ladle the pozole into large soup bowls. Add in the garnishes and squeeze in lime juice as desired, with tortillas to accompany.
  7. This recipe yields 8 to 10 servings.
  8. Comments: Nixtamal is cooked and softened dry corn. It's available in the refrigerated deli section of Latino markets and some supermarkets. Pork for pozole is cut-up pork shoulder, with bones.