Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Hank D Thoreau on August 09, 2024, 10:25:09 PM
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I bought some Hominy several months ago with the intention of making pozole. After some success with tortilla soup, it was time to take the big messy plunge and make some pozole from scratch.
I used to recipe from "Taste Better From Scratch" which avoided some of the shortcuts. I was looking to get some experience with dried chilis.
The first part of the process is making the pork/soup base. I used a tenderloin since pork butts were too large. For the base you simmer pork, chicken stock, onions. bay leaves and garlic cloves for about 90 minutes.
The messy park is making the chili sauce. For this I used dried guajillo and ancho chilis. After deseeding I cooked them in boiling water for 15 minutes to reconstitute.
After that it was into the blender with a copy of the juice they were cooked in and some garlic cloves. After pureeing the mixture, I strained into a pot and cooked for an additional 15 minutes.
The last prep step was to add the chili mixture to the pork base along with the hominy, tomato sauce, Mexican oregano, cumin, white vinegar, salt and pepper. The onions, bay leaves and garlic cloves are removed before all the additions.
After doing some last-minute adjustments to the spicing, it is time to eat.
Pozole is typically eaten with toppings. I used cilantro, shredded cabbage, sliced radishes, avocado and lime.
It made a mess of the kitchen but the taste made it worth it.
Below are all the ingredients.
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Cooking the base.
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Chili pods used to make the chili sause.
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Blending the chiles after rehydating.
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Cooking the chile sauce after straining.
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The final product.
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Garnishes.
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My garnised bowl of pozole.
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Here is just part of the mess that was created. I'm not sure who wins the mess award, pozole or chili rellenos.
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Very interesting, Hank. I’ve alway lived too far north of the Mason-Dixon Line to have encountered pozole. I’ve not seen it on the Mexican restaurants’ menus.
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Very interesting, Hank. I’ve alway lived too far north of the Mason-Dixon Line to have encountered pozole. I’ve not seen it on the Mexican restaurants’ menus.
I think tortilla soup is much more common and easier to find. We even have some fast-food places that make it, such as El Pollo Loco and Chick Fil A.
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I used to make pozole quite frequently. I used frozen pulled pork and canned hominy. It was quite good but not my Wifes favorite.
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The pozole was such a hit that I had to make it again. This time I went from 2.5 to 3.25 pounds of pork tenderloin (which was still on sale).
It was definitely easier the second time since I had the process and timing down.
I got two full containers out of the recipe. The picture shows the half eaten first container.
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I found a recipe for chicken pozole. It was excellent except that I think I would have preferred chunked chicken rather than shredded as it called for.
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I found a recipe for chicken pozole. It was excellent except that I think I would have preferred chunked chicken rather than shredded as it called for.
From what I understand, chicken is normally used in green pozole. I think you can throw anything in the you want.
I have now made pozole three times and everyone loves it. The dried chiles create a very complex flavor which is very different from anything we have had before.
I am also getting more efficient and cleaner each time I make it.