Easy Pozole Recipes

Easy Pozole Recipes

The ingredients for making Easy Pozole Recipes

  1. 6 qt water
  2. 2 pigs feet
  3. 2 whitened onions
  4. 1 head garlic clove
  5. 2 serrano chiles
  6. seven oz can chipotles within adobo
  7. 1 bunch cilantro
  8. 2 lb pork make
  9. 1 bunch radishes
  10. 2 cans hominy
  11. 1 head cabbage
  12. 6 limes
  13. 1/3 cup dried out oregano

Step-step making Pozole

  1. Rinse pigs feet in several modifications of cold water. Soak for about 1 hour.

  2. Discard the soaking water and place the pigs feet in a soup pot. Add 4 qt water, 1 white onion (halved and peeled), and a head of garlic. Bring to a steam, then cover part way and reduce to a simmer. Hold that simmer for about 2 hours, skimming away the foam every so often.

  3. Meanwhile, place tomatoes, tomatillos, and all three chiles on a baking sheet. Coat lightly in olive oil and broil with regard to about 7 minutes, turning half way through. You just want to find a little color on them to deepen the flavor. Place roasted vegetables in a blender. Add the can of chipotles.

  4. Dice up the pork glenohumeral joint. You can use some pretty large chunks, maybe 2″ on average. In case there’s a lot of fat, you might want to remove some, but it’s up to you.

  5. When the pigs feet are carried out (they should be super tender), get the onion and garlic out of the pot. Remove any remaining peel. A trick with the garlic will be to slice off the stem end and squeeze the garlic out. Add the garlic and onion to the blender with the roasted vegetables. Give them a rough pulse. You would like the puree to stay just a little chunky.

  6. Fish the foot out of the broth and discard.

  7. Drain and rinse the hominy and add it to the pot. Add the vegetable puree and the diced pork as nicely. Simmer for about 2 hours, skimming regularly.

  8. As the pozole simmers, prepare your garnishes. Dice the onion finely, clean up the cilantro, removing any dead or dirty looking leaves, clean and quarter the radishes, shave the cabbage finely on a mandoline (you probably don’t need the whole head), and cut your limes into wedges.

  9. When the pork chunks are tender, add some water if the soup is too thick for your tastes. Season the broth with salt. Crumble oregano into the broth, stirring and tasting as you go, until you’re satisfied. As with any strong flavor, be gentle. Even if you love oregano, you don’t need it to be the loud guy in the party. And keep in thoughts it’s going to get louder while it sits.

  10. Serve with your garnishes, on top or about the side, however you prefer.