Lexis' Pozole Jalisciense

 

Ingredientes:

1. Maíz aka Hominy

2. Stewing pork

3. pork neck bones

4. Chile guajillo

5. Salt

6. Fresh Garlic

7. Finely sliced Green cabbage 

8. Finely diced radish 

9. Onion 

10. Lime or Lemon

11. Slasa of your choice

How to Cook 

Step 1: Cook the meat

Step 2: Trim fat off pork as much as possible, rinse well then place in a large bowl with cold water 

Step 3: Trim fat off of neck bones as well then place in the cold water with stewing pork soak for 20. *very important 

Step 4: Rise them 3 times, till water is clear after the 20 minutes is up.

Step 5: Place in your pan & cover with cold water. The water level must be around 4 inches above submerged meats

Step 6: Add salt to your liking 

Step 7: Add ⅓ of onion as well as diced garlic 

Step 8: Bring to a fast & hard boil, then slowly reduce to a gentle boil for about 15 minutes. after 15 minutes remove gray foam that has been created. Taste for salt add if needed 

Step 9: Boil for about 2 hours, till meat is tender. If during the boiling the meat needs more water add hot water & continue boiling.

Step 10: When meat is tender leave about 1-2 inches of broth. You can leave more if you’d like.

Step 11: Open can of the Maiz & drain the liquid.  Add Maiz to the broth.

Step 12: Add your chile guajillo

Step 13: Continue boiling gently for about 15, till foam that appears on the top disappears

Step 14: Cut up your vegetables & place them in containers on the table. 

Step 15: Serve your Pozole then add cabbage, radish, onions, & squeeze lime or lemon over the top. Add salsa to your tasting & Enjoy!

Background Story

Pozole is a Hispanic dish that is really popular & known . They're two different versions of this dish such as the red & green version but I prefer the red version which is the one I will be making. During the winter & Christmas time is when my family decides to make it. My family also makes it when the weather gets really cold to keep us warm. This dish is very common as well as being made from other different parts of Mexico. I'm from Jalisco as well as Nayarit Mexico, so in Nayarit we also make it with pig & in Jalisco we make it with pork. My grandma makes it at least once a month so we do eat it very often & even more during the winter/christmas time,she also makes a very spicy salsa that goes great with the pozole. The pozole is eaten with tortillas de maiz.