Easy Pozole
This is a very delicious and easy recipe. Try it, and all your friends and family will want more. Please rate it and tell me what you think. Simple instructions!
This is a very delicious and easy recipe. Try it, and all your friends and family will want more. Please rate it and tell me what you think. Simple instructions!
- salt to taste
- garnishes:
- 3 pounds pork loin (up to 4 lbs) (i get mine at hy-vee)
- 7 guajillo chiles (up to 8) (i use 7) its not to spicy
- 5 cloves garlic (peeled)
- 1 onion, whole
- 1 6-oz can juanitas hominy
- 4 tablespoons corn oil
- 11 cups water (give or take)
- 2 cubes knorr tomato chicken boullin base
- 1 head cabbage shredded
- 2 pounds radishes shredded
- 6 limes quartered
- 1 bag casero tostadas (optional)
- Carbohydrate 22.972544 g
- Cholesterol 85.7304 mg
- Fat 23.024908 g
- Fiber 7.37949996767044 g
- Protein 29.740132 g
- Saturated Fat 6.7333262 g
- Serving Size 1 1 Serving (719g)
- Sodium 138.7606 mg
- Sugar 15.5930440323296 g
- Trans Fat 2.1554066 g
- Calories 399 calories
Step-by-step
- in a stock pot bring to a boil the 7 cups of water.
- cut up your pork loin into cubes.
- put it in the pot.
- add the onion, 3 cloves of garlic,the knorr boullin, and some salt.
- cover and let boil for around 2 hours.(I always cook mine on high)
- add 3 cups of water to a sauce pan and bring to a boil.
- put in the chiles and the remaining garlic.
- boil for about 20 mins.
- keep the juice that made and put into a blender along with the chiles and garlic.
- (u can also devain and take the seeds outof the chiles for less heat) make it a puree.
- in a frying pan heat up your corn oil.
- carefully pour in your puree.
- let that fry for about 10 mins.
- take out the onion from the stock pot and disgard it.
- add the puree into the stock pot with the pork.
- add the can of hominy and cook for about 45 mins.
- wah-lah.
- EAT!!
Unlike clear chicken broth soups common across Europe, pozole relies on a deeply spiced, nixtamalized corn foundation rooted in pre-Columbian Mesoamerican traditions. Archaeological records show that hominy, or *cacahuazintle*, held sacred status among indigenous peoples. Transforming dried field corn through an alkaline cooking process called nixtamalization unlocks niacin and creates the characteristic chewy texture that defines the dish. Frying the blended guajillo chile puree in hot corn oil before adding it to the simmering pork broth activates fat-soluble flavor compounds, darkening the color and deepening the earthy profile of the base.
Simmering cubed pork loin with garlic, onion, and bouillon for two full hours breaks down tough collagen into gelatin, yielding tender meat and a rich stock. Boiling the guajillo chiles separately softens their tough skins for smooth blending, while discarding the seeds controls heat levels. Frying the resulting red puree for ten minutes drives off raw vegetable flavors and toasts the pepper oils. Combining this red chile mixture with the drained hominy allows the kernels to absorb the seasoned broth during the final forty-five-minute simmer.
Adapting this large batch for smaller households requires straightforward math. Halving the ingredient quantities works effectively without altering cooking dynamics, provided the pot maintains enough liquid to submerge the meat. Fresh toppings provide a crisp, acidic counterweight to the rich, fatty broth. Shredded cabbage, raw radishes, and lime wedges must be added at the table rather than during cooking to preserve their distinct structural crunch.
The Chemistry of Hominy and Chiles
Simmering cubed pork loin with garlic, onion, and bouillon for two full hours breaks down tough collagen into gelatin, yielding tender meat and a rich stock. Boiling the guajillo chiles separately softens their tough skins for smooth blending, while discarding the seeds controls heat levels. Frying the resulting red puree for ten minutes drives off raw vegetable flavors and toasts the pepper oils. Combining this red chile mixture with the drained hominy allows the kernels to absorb the seasoned broth during the final forty-five-minute simmer.
Portion Scaling and Fresh Garnishes
Adapting this large batch for smaller households requires straightforward math. Halving the ingredient quantities works effectively without altering cooking dynamics, provided the pot maintains enough liquid to submerge the meat. Fresh toppings provide a crisp, acidic counterweight to the rich, fatty broth. Shredded cabbage, raw radishes, and lime wedges must be added at the table rather than during cooking to preserve their distinct structural crunch.
