Pozole I

Authentic Pozole I Recipe from Mexico - Ingredients and Directions

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 1 hour and 10 minutes | Servings: 6

Introduction

Pozole is a traditional Mexican soup that is hearty, flavorful, and perfect for warming up on a cold day. This recipe for Pozole I is a delicious version that is sure to become a favorite in your household.

History

Pozole has been a staple in Mexican cuisine for centuries, with its origins dating back to pre-Columbian times. It was traditionally made with corn, meat (usually pork), and various seasonings. Today, Pozole is enjoyed in many different variations, with each region of Mexico having its own unique twist on the classic dish.

Ingredients

3 tbsp oil
1.5 lb (680 g) pork shoulder or butt, fat removed, cut into bite-size pieces
2 medium onions, chopped
2 cloves garlic, minced or pressed
1 tsp oregano
1 tsp cumin
1 tsp cinnamon
1 tsp ground chiles
1 (4 oz (113 g)) can mild chopped chiles
1 tbsp minced fresh or canned jalapeño peppers, or more, to taste
2 (10.5 oz (298 g)) cans condensed chicken broth
2 soup cans water
2 (15 oz (425 g)) cans hominy, drained
salt and pepper to taste
3 tbsp cornmeal
0.25 cup lime juice

Optional garnishes

sliced radishes
oregano
chopped red onions
shredded cabbage
chunks of avocado
chopped chiles
quarters of fresh limes

How to prepare

Heat the oil in a large pot or dutch oven over medium-high heat.
Add the pork and cook for approximately 5 minutes, turning the meat to brown all sides.
Add the onions and garlic and cook, stirring occasionally, until the onions become translucent.
Add the oregano, cumin, cinnamon, ground chiles, chopped chiles, and jalapeños. Cook while stirring for two or three minutes. Then, add the chicken broth, water, hominy, and salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about an hour.
Around 10 minutes before serving, stir in the cornmeal.
Just before serving, stir in the lime juice (skip this step if you plan to include lime quarters as garnish).
Serve the dish, and provide a plate of optional garnishes for individuals to add as desired.

Variations

Use chicken or beef instead of pork for a different flavor.
Add diced tomatoes or green chilies for extra depth of flavor.
Top with crumbled queso fresco or cotija cheese for a creamy finish.

Cooking Tips & Tricks

Be sure to brown the pork before adding the onions and garlic to enhance the flavor of the dish.

- Adjust the amount of jalapeños to suit your spice preference.

- For a thicker soup, add more cornmeal towards the end of cooking.

- Serve with a variety of garnishes to allow each person to customize their bowl of Pozole.

Serving Suggestions

Serve Pozole I with warm tortillas or crusty bread for a complete meal.

Cooking Techniques

Browning the meat before adding the other ingredients helps to develop the flavors of the dish.

- Simmering the soup for an hour allows the flavors to meld together and creates a rich, flavorful broth.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute canned hominy with cooked white beans for a different texture.

Make Ahead Tips

Pozole I can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Pozole I in colorful bowls and garnish with a variety of toppings for a visually appealing presentation.

Pairing Recommendations

Pair Pozole I with a crisp green salad or a side of Mexican rice for a complete meal.

Storage and Reheating Instructions

Store leftover Pozole I in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pozole I contains approximately 350 calories.

Carbohydrates

Each serving of Pozole I contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pozole I contains approximately 15 grams of fats.

Proteins

Each serving of Pozole I contains approximately 25 grams of proteins.

Vitamins and minerals

Pozole I is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains corn and may contain traces of gluten.

Summary

Pozole I is a nutritious and satisfying dish that is rich in proteins and vitamins. It is a great option for a hearty meal.

Summary

Pozole I is a delicious and comforting soup that is perfect for a cozy night in. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a cold winter day and I was browsing through a dusty old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a colorful and delicious looking dish caught my eye - Pozole.

I had never heard of Pozole before, but the description in the cookbook made my mouth water. A hearty Mexican stew made with hominy, pork, and a variety of spices, it sounded like the perfect comfort food for a chilly evening. I knew I had to try making it for myself.

I set out to gather all the ingredients I would need for the Pozole. I made a trip to the market to pick up a big bag of dried hominy, some pork shoulder, and all the various spices that the recipe called for. As I went about my shopping, I couldn't help but feel a sense of anticipation building within me. I couldn't wait to taste the finished dish and see if it lived up to the expectations that the cookbook had set.

When I got back home, I wasted no time getting started on the Pozole. I soaked the hominy in water overnight, as the recipe instructed, to help soften it up before cooking. The next day, I started by browning the pork shoulder in a large pot, letting it cook until it was nice and golden brown. The smell of the sizzling meat filled my kitchen and made my stomach growl in anticipation.

Next, I added in the soaked hominy, along with some chicken broth and a variety of spices - cumin, chili powder, oregano, and more. I let the stew simmer on the stove for hours, allowing the flavors to meld together and create a rich and savory broth. As the Pozole cooked, the aroma that filled my home was absolutely intoxicating.

Finally, after what felt like an eternity of waiting, the Pozole was ready. I ladled it into bowls and garnished each one with a sprinkle of fresh cilantro, a squeeze of lime, and a dollop of sour cream. I took a tentative bite and immediately my taste buds were flooded with a burst of flavor.

The Pozole was everything I had hoped for and more. The hominy was tender and chewy, the pork was melt-in-your-mouth delicious, and the spices added just the right amount of heat and depth to the dish. I couldn't believe that I had made something so incredible with my own two hands.

As I savored each spoonful of Pozole, I couldn't help but think about the journey that had led me to this moment. I had learned so much about cooking over the years, from my own grandmother, from friends, and from cookbooks like the one that had introduced me to Pozole. Each recipe I had tried had taught me something new and helped me grow as a cook.

And now, as I sat at my kitchen table, enjoying a bowl of delicious Pozole that I had made myself, I felt a sense of pride and accomplishment. I knew that this recipe would become a staple in my cooking repertoire, and that I would continue to experiment and learn new dishes for years to come.

But for now, I was content to simply savor the flavors of the Pozole and bask in the warmth and comfort that it brought me on that cold winter day. My journey to learning how to make Pozole had been a long one, but it had been worth every step of the way. And as I finished my meal, I knew that I would always hold a special place in my heart for this recipe and the memories that it had created.