Pozole is a hearty Mexican stew of pork, hominy and chiles served throughout the Pacific coastal states of Mexico, especially Guerrero, Michoacan and Jalisco. Depending on the region, different chiles are added, which affects the color and flavor of the dish. Here, we use GOYA Guajillo Chiles, which contribute a rich, slightly smoky flavor as well as a beautiful brick red color.
What makes this instant pot recipe so good?
Pozole in Mexico is like chicken noodle soup in the United States its a dish so engrained in our culture, traditions and way of life that its practically indispensable at the family table. Imagining life without it is, well, unimaginable. And on a cold and drizzly day or in the midst of feeling under the weather and needing some nutritious comfort, you just cant beat a hot bowl pozole rojo.
Pozole is the Spanish word for hominy. Hominy are dried maize/corn kernels that have gone through a process called nixtamalization in which the dried kernels are soaked in lime to soften the outer hulls. he kernels are then washed and the hulls are removed, leaving them nice and chewy. Hominy has been a staple food throughout Mexico for centuries. In fact, this famous pozole stew dates back to pre-hispanic times to the Aztecs.
One of the fun features about this stew is its wide and colorful array of garnishes. Shredded cabbage, sliced red radishes, diced avocados, chopped cilantro and sliced limes are traditional and you can add any other toppings you like such as fried tortilla strips, slicedjalapeños or crema. Pozole Rojo is the king of add-ins!
Why ultimate The flavor of this pozole rojo is especially rich and robust from the addition of the homemade roasted red chile sauce, the smoked paprika and the addition of masa harina for an extra boost of delicious corn flavor that the hominy alone cant provide. Your taste buds will be WOWED!
This prize-worthy stew also deserves the very best chicken broth as its base, which is why were using our favorite chicken broth from Aneto, made in Spain. Weve been fans for years and visited their factory in Barcelona a couple of years ago where we watched the entire broth-making process from start to finish. It was one of the most inspiring things weve ever seen.
Aneto selects fresh, free-range chicken and the freshest vegetables and slow-simmer it in gigantic pots for several hours to produce the highest quality broths on the market. No concentrates, powders, artificial ingredients, natural flavors, GMOs, fillers or flavor enhancers of any kind. Just pure, whole,realingredients.
Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch ovenand sear the pork on all sides until nicely browned. Fjern og sæt til side.
Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro and anything else your heart desires! Want some crunch? Add some toasted tortilla strips.
Remove the bay leaves, and serve the pozole with the garnishes of your choice. Cotija is a cheese named after the town ofCotijain the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow's milk
Our version of the venerable soup feeds 4 6, depending on appetites. This recipe is easy to double or triple, so make a large enough batch to feed a crowd or save for leftovers. Like most soups & stews, pozole just gets better with reheating. Since its so easy to make ahead of time and reheat, pozole makes a perfect winter meal, with all of the homey comfort food qualities that we enjoy. Its a one-pot meal, too no side dishes are needed, except for the various condiments that can be added individually at that table.
Many traditional pozole recipesstart withan entire pigs head, which requires intensive preparation and longcooking – a task that not many of us are prepared to tackle these days. To streamline the recipe for modern cooks, we substituted chunks of fresh pork belly simmered together with meaty pork shoulder until both were falling-apart tender. Du kan endda springe over svinekød maven, hvis du har det til, men det giver suppe en hjertelig smag og især rig tekstur, der burde ikke gå glip af.
Sæson kuber af svineskulder ogbelly generøst med salt og peber. Varm kyllingen i en stor krukke over medium varme. Tilsæt svinekød og tag en mild kog kort, og reducer derefter varmen til lav og lad dem simre i 15 minutter. Skim Fat & Scum fra overfladen af bouillon som den akkumuleres . Tilføj løg, hvidløg og bay Leafeand Fortsæt til Cookuntil Kødet er meget ømt, omkring 1 time, tilføjer mere lager eller vand om nødvendigt.
Rør i skyllet og drænet hominy og vend tilbage til en simmer. Smag for krydderier og tilsæt salt og peber efter behov. Fortsæt med at lave mad, indtil hominykernerne er blevet bløde og klumpede, ca. 30 minutter.
Hvad er pozol og hvordan laver du det?
Pozole er traditionelt en svinekødsbaseret suppe. Når det er sagt, er der andre versioner som Pozole Verde, der er lavet med Shredded Chicken. Den version, jeg laver i dag, er Pozole Rojo, og det er populært i hele landet, mens Pozole Verde, som du kan finde her, er mere populært i det centrale Mexico.
Sommetider bruges disse ord interchangeably, men de er ikke rigtig det samme. Hvis du vil få mad nerdy om det, ved du, at vi er en praktisk definition for dig. Hominy er majskerner, der er blevet gennemblødt i løgvand for at fjerne skrogene, hvilket gør det muligt for dem at svulme til udløbne proportioner. Når du tager de store ole kerner af hominy og tilføjer dem til en gryde af brothy kylling og chiles, får du posole. Og når du har en posole, hvad mere kunne du bede om?
Opvarm olien i en medium kasserolle over medium varme indtil hot men ikke rygning. Tilsæt chilen ren og kog, og tag derefter delvist og simre, omrør lejlighedsvis, indtil det er fortykket, 6 til 8 minutter. Fjern fra varmen.
Lad den røde posole ind i skåle og passere limerne, radiser, salat, løg, jorden chile, tørrede oregano, tortilla chips eller tostadas og refried bønner i skåle, så hver middag kan fancy posole op som de kan lide. En topping, der sandsynligvis ikke burde være valgfri, er limego foran og klem det liberalt over posole. En smag af, hvordan den lyse surhed omringer tingene ud, og du forstår.
