Pozole de Jalisco
Hominy Corn Soup (Jalisco Style)
4 kg of hominy
1 Head of garlic
1 Bunch of herbs: bay leaf, marjoram, clove (optional)
1 Kg of boneless stewing pork
1/2kg pork neck bones
½ pig’s head about 1kg or 4 pig’s feet cut in 4 (optional)
1 full chicken cut in pieces or 1 kg of chicken wings (optional)
10 chiles guajillo (steams to be taking out) boil for 10 minutes and blend
3 Limes cut in wedges
1 cup finely chopped white onion
2 cups finely shredded lettuce
1 cup sliced radished
Corn tostadas (optional), spread it with cream and shredded queso fresco
Chile de Arbol Sauce (see recipe below)
Wash the hominy corn, put 6 litres of wáter with the garlic, onion and herbs to boíl. When the corn has boiled add the meat: pork and chicken (previously wash and cut in regular pieces), pour the guajillo sauce into the pozole using a colander discarding the debris . Lower the flame and cook until the meat is tender. About 1 to 1 1/2 hour. Add salt lower the flame and simmer for about 15 minutes take the meat and pork out of the broth when the meat it’s cool enough to handle, shredded the meat or cut it serving pieces.
Serve the meat with the pozole with the corn in large, deep bowls with the following small side dishes to which everyone can help himself: the chile de arbol sauce, finely chopped onion, sliced radishes, finely shredded lettuce, orgegano, wedges of lime. Accompany El Pozole with corn tostadas, spread them with cream and top with crumbled Fresco cheese.
Chile de Arbol Sauce
2 cups of chile de arbol
Water to cover
Rinse the chiles briefly in cold water, drain and cover with fresh water. Set aside to soak overnight. Blend the whole shiles with the water in which they were soaking. Run the sauce through a strainer discarding the debris.
NOTE: We recomend to prepare El Pozole with one day ahead to allow the flavors to concentrate.
El Pozole can be freeze in a seal Tupperware up to 3 months.