How to Make Pozole With Beef Meat
| Nutrition Facts (per serving) | |
|---|---|
| 571 | Calories |
| 34g | Fat |
| 26g | Carbs |
| 38g | Poly peptide |
×
| Nutrition Facts | |
|---|---|
| Servings: half dozen | |
| Amount per serving | |
| Calories | 571 |
| % Daily Value* | |
| Full Fat 34g | 43% |
| Saturated Fat 12g | 61% |
| Cholesterol 136mg | 45% |
| Sodium 1104mg | 48% |
| Full Carbohydrate 26g | nine% |
| Dietary Cobweb 5g | 18% |
| Total Sugars 4g | |
| Protein 38g | |
| Vitamin C 7mg | 35% |
| Calcium 81mg | six% |
| Atomic number 26 3mg | nineteen% |
| Potassium 579mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. ii,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should exist considered an estimate.)
Pozole is a super easy and amazingly tasty stew fabricated with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features scarlet republic of chile peppers.
To some, this soup is at its best thanks to the garnishes, which provide rest and flavor in add-on to decoration. The stew is simmered for a long fourth dimension to let the flavor develop. While cooking it on the stove is common, you can cook information technology in an ovenproof pot (due east.g., Dutch oven) in the oven to free up the stovetop.
Pozole is traditionally served with warm corn tortillas to help soak up the savory broth. It's topped with a variety of fresh, flavorful, and crunchy garnishes, including cilantro, scallion, radishes, and green cabbage. Set these and other garnish options on the table and let everyone summit their bowl to their liking.
Click Play to Run into This Traditional Pozole Recipe Come Together
"This was a tasty dish and a great mode to use pork shoulder. I used dried guajillo peppers in the dish. It took about 5 cups of water to cover the pork, and I concluded upwardly calculation another cup near the finish of cooking. Overall, information technology was a succulent stew." —Diana Rattray
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2 pounds pork shoulder
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5 to 6 cups absurd water, or plenty to cover
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3 driedcherry-red New Mexico chiles , or other large, balmy, dried red chiles
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iii cloves garlic
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2 teaspoons kosher salt, more to gustation
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half dozen cups hominy, cooked or canned
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1 teaspoon dried Mexican oregano
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one/iv cup coarsely chopped cilantro , for garnish
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1 large thinly sliced scallion , for garnish
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three medium thinly sliced radishes, for garnish
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1/ii cup shredded green cabbage, for garnish
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Lime wedges, for serving, optional
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Gather the ingredients.
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Cutting the pork into chunks. Fairly big pieces are traditional, just if you adopt, cut the pork into seize with teeth-sized pieces.
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Put the pork in a large pot and add enough cool water to cover information technology by about 2 inches (approximately 5 to half dozen cups). Bring to a eddy, skimming off whatsoever foam that forms in the pot.
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Remove the stalk and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
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Reduce the heat to maintain a steady simmer, comprehend, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
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After the pork has cooked, add together the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional h2o, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to gustation.
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Serve the pozole in deep bowls.
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Garnish with chopped cilantro, scallion, radish, and green cabbage. If y'all similar, squeeze fresh lime juice on top. Relish.
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Tip
- If you are using canned hominy, make sure to drain information technology before adding information technology to the stew.
- To melt dried hominy, identify 1 cup in a large pot and cover information technology with cold water. Bring to a eddy and add enough of salt to flavor information technology. Reduce heat to maintain a steady simmer, and melt until just tender, nigh 2 hours. Drain and use as directed in the recipe.
- Oregano is non the same plant every bit Mexican oregano but will work as a substitute. Since it's more flavorful, use 2/three teaspoon stale common oregano in the stew.
Recipe Variation
- For a more than flavorful goop, remove the stale peppers after the first xc-minute boiling time. Chop or puree them with a bit of the h2o, and then add together them back into the soup.
- Another selection for extra flavor is to add a pork shank or knucklebone to the pot.
- Change up the traditional way of serving the stew by adding toasted cumin seeds or slices of avocado with the garnishes.
- Add together a dollop of sour cream or crumble queso fresco on pinnacle of the stew if yous like.
Is It Pozole or Posole?
Both pozole and posole are accepted spellings for this stew. The name originates from the Nahuatl linguistic communication. Culling spellings include pozolé, pozolli, and pasole, though they're non as ordinarily used. It'southward thought that pozole ways "hominy," merely it'south also interpreted equally "frothy."
What's the Deviation Between Pozole Rojo and Verde?
The types of chiles and meat used in the stew distinguish pozole rojo and pozole verde. This pork recipe is for pozole rojo, and the crimson chile peppers produce a red (rojo) broth. In pozole verde, green chiles (eastward.m., jalapeños) and tomatillos create a green (verde) goop, and information technology nearly often uses chicken.
Source: https://www.thespruceeats.com/posole-pork-and-hominy-stew-2217534
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