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Ingredientes
- 32 c. (8 qts) water
- 1 sm Head garlic, halved
- 1 sm Onion, halved
- 2 lb Pork butt, cut in large chunks
- 1 lb Pork neck bones
- 2 x Chicken wings Salt
- 6 x Guajillo chiles
- 2 x Puya chiles
- 2 x Chiles de arbol
- 1/2 lb Plum tomatoes
- 1/2 x Onion
- 1 x Clove garlic
- 3/4 tsp Oregano Salt
- 1 can (29-oz) hominy, liquid removed Finely shredded romaine Finely shredded cabbage
- 16 x Radishes, thinly sliced
- 1 lrg Onion, finely minced Grnd chile piquin Crushed oregano
- 16 x Toasted or possibly fried tortillas
- 8 x Limes, halved
Direcciones
- The Times Test Kitchen modified Quintana's recipe slightly to make it easier to prepare. The original version calls for pork head, leg meat with fat, pork loin, pig's feet and bones for stock. We compromised by using just one cut of meat, pork butt, along with neck bones, and we used canned hominy rather than cooking dry corn. Guajillo and puya chiles are available in Latino markets.
- POZOLE: Boil water in Dutch oven. Add in garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil till liquid is reduced to 3 qts, about 2 hrs. Remove from heat. Cold meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock.
- CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in food processor or possibly blender. Strain to eliminate peels. Season lightly with salt.
- ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add in reserved shredded meats and hominy and heat to serving temperature. Serve in large individual bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add in to pozole as desired. 6 to 8 servings. Each of 8 servings,
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 9186g | |
| Calories 1152 | |
| Calories from Fat 340 | 30% |
| Total Fat 37.81g | 47% |
| Saturated Fat 12.81g | 51% |
| Trans Fat 0.25g | |
| Cholesterol 370mg | 123% |
| Sodium 811mg | 34% |
| Potassium 3653mg | 104% |
| Total Carbs 91.6g | 24% |
| Dietary Fiber 22.0g | 73% |
| Sugars 26.22g | 17% |
| Protein 125.33g | 201% |
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