Pozole Estilo Jalisco (Jalisco-Style Hominy) 🌽🥘
Description:
Dive into the heart of Mexican cuisine with this traditional Jalisco-style pozole, a rich and savory hominy stew that’s as comforting as it is flavorful. This classic dish features nixtamal, a unique dried corn treated with food-grade lime, which is simmered until its kernels “pop” open, creating a hearty and satisfying base. For convenience, canned Mexican-style hominy is a suitable alternative, though it may yield a slightly different flavor. Served with vibrant garnishes and crispy tortillas, this pozole is perfect for family gatherings or cozy dinners.
Ingredients:
- 12-16 cups water 💧
- 1 onion, sliced 🧅
- 6 cloves garlic, minced 🧄
- 3 plum tomatoes 🍅
- 3 pounds pork (preferably shoulder or ribs), cut into large chunks 🍖
- 1/3 – 1/2 cup salt 🧂 (adjust to taste)
- 10-12 dried cascabel chiles 🌶️ (or other dried chilies of your choice)
- 3 cups nixtamal (or canned Mexican-style hominy as a substitute) 🌽
- Iceberg lettuce, shredded 🥗
- Radish, sliced 🌶️
- 1 hot chili pepper, sliced (optional for extra heat) 🌶️
- 1-2 limes, cut into wedges 🍋
- Dried oregano, for garnish 🌿
- Whole crisp corn tortillas (for serving) 🌮
Instructions:
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Prepare the Chiles: Start by cutting open the dried cascabel chiles and removing their seeds. In a small skillet, heat a bit of oil over low heat. Add the chiles and cook, stirring occasionally, until they become fragrant, about 3 to 4 minutes. Transfer the chiles to a bowl, cover them with water, and let them soak overnight. The soaking process is crucial to soften the chiles and bring out their full flavor.
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Rinse and Prep Nixtamal: While the chiles are soaking, rinse the nixtamal thoroughly in a colander. This step ensures that any residual impurities are removed, giving you a cleaner, fresher base for your pozole.
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Cook the Nixtamal: Place the rinsed nixtamal in a Dutch oven or a heavy-lidded pot. Add the 12-16 cups of water and bring to a boil. Add one sliced onion and the minced garlic cloves to the pot. Reduce the heat to low, cover, and let it simmer gently for 1 1/2 hours. The nixtamal should begin to “pop” open, which is a sign that it’s cooking properly.
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Prepare the Tomatoes: While the nixtamal is simmering, prepare the tomatoes. Place them in a pan of boiling water and cook for 2 minutes to loosen their skins. Drain the tomatoes and allow them to cool. Once cool enough to handle, slip off the skins.
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Blend the Tomato-Chile Mixture: Peel the tomatoes and place them in a blender along with the soaked chiles (drained and stems removed). Puree the mixture until smooth. Set this aside for later.
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Add Pork and Flavorings: After the nixtamal has simmered for 1 1/2 hours, it’s time to introduce the pork. Add the pork chunks to the pot, along with the tomato-chile puree and salt. Stir everything together, cover, and continue to simmer gently for another 1 1/2 hours. The pork should become tender and infuse the broth with its savory flavors.
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Prepare Garnishes: While the pozole is finishing, chop the remaining onions and prepare your garnishes. Shred the iceberg lettuce, slice the radish, and if you’re using hot chili peppers, slice them as well. Cut the limes into wedges and arrange them with the oregano in small bowls. Crisp up the whole corn tortillas in a basket or bowl for serving.
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Serve: To serve, ladle the hot pozole into large soup bowls. Arrange the shredded lettuce, sliced radish, lime wedges, and crispy tortillas in separate bowls. For added flavor, sprinkle the pozole with dried oregano and squeeze in lime juice to taste.
Enjoy your delicious Pozole Estilo Jalisco, a hearty Mexican stew that’s perfect for sharing with family and friends. 🌟🥄
