Pozole Jalisco Recipe

Name: Pozole Jalisco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds pork butt and neck bones.; 2 tablespoons salt; 1 x salsa picante; 1 each onions minced; 1 each lettuce shredded; 1 each limes cut into wedges; 1 each radishes sliced; 1 x oregano; 1 each flour tortillas toasted; 1 x garlic cloves minced; 4 each red chili peppers dried; 1 each chicken small, cut in half; 1 pound tomatillos fresh; ⅓ cup vegetable oil; 4 each green chili peppers green; 1 large onions; 2 each epazote sprigs; 1 1/2 cups pepitas (pumpkin seeds) hulled, toast

Servings: persons

5 pounds pork butt and neck bones.
2 tablespoons salt
1 x salsa picante
1 each onions minced
1 each lettuce shredded
1 each limes cut into wedges
1 each radishes sliced
1 x oregano
1 each flour tortillas toasted
1 x garlic cloves minced
4 each red chili peppers dried
1 each chicken small, cut in half
1 pound tomatillos fresh
⅓ cup vegetable oil
4 each green chili peppers green
1 large onions
2 each epazote sprigs
1 1/2 cups pepitas (pumpkin seeds) hulled, toast

1
2 DAYS AHEAD: Put 1 pound whole white corn kernels (hominy) to soak in a pot, covered with water, overnight.
2
NEXT DAY: Change water and bring to a boil.
3
Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a strainer.
4
Boil the corn 12 minutes.
5
Cover, and let stand 1/2 hour.
6
Wash the corn in water several times, removing the thin sheaths on the kernels as you go.
7
Rinse again.
8
Keep refrigerated.
9
ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones).
10
Lower to a simmer for one hour.
11
At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour.
12
The kernels should open.
13
After the hour, remove the pork from its pot and cut into serving size pieces.
14
Add the pieces of pork to the hominy(corn).Add 2 Tablespoons salt and allow to cook, uncovered about 4 hours on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering.
15
This should be added to the hominy as needed.

1878

kcal

Calories

102

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 pounds pork butt and neck bones., 2 tablespoons salt, 1 x salsa picante, 1 each onions minced, and more.

Yes, Pozole Jalisco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pozole Jalisco

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