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Recipe(tried): Re: ISO Pozole Rojo

Misc.

As a native of Mexico, I can assure you pozole is prepared with regional differences as with any other food in Mexico. There is no "Mexican cusine", the food varies from region to region. A good example of this is order a tamale in Guadalajara and then order a tamale in Oaxaca. They are totally different. So it goes with pozole. Basically, pozole is offered in 3 different varieties, red, white and green (the national colors). They are basically the same with the exception of the kind of chile you add to it at the end to give it it's color and unique flavor. To start out, in a very large kettle you'll want to boil the devil out of a pork sholder with sufficient water to cover. Include in the water a whole onion (cut in half), 4 or 5 cloves of garlic, a few bay leaves, a teaspoon or so of oregano, salt and pepper to taste. I bring this mixture to a boil, reduce to the lowest simmer I can get without the stove flame going out. Let this simmer for at least 5 hours, I prefer overnight. After the initial boiling there will be a layer of "scum" formed because you are boiling pork. Be sure to skim this off as you check and stir during the boiling process. The ultimate goal of all this boiling is to cook the meat to the point where it is so tender that you can shread it by hand. When the pork is ready, remove it from the pot and allow it to cool down. When it is cool enough to touch, start shreadding the meat into chunky, bite size pieces. Remember this, very inportant - do not shread anything but pure meat, do not include any fat, grizzle, skin, etc. Mexicans call this "maciza", meaning pure, lean pork meat. Strain the broth in the kettle to remove the onion, garlic, bay leaves and any sediment so that you are left with just the broth. Add the shreaded pork to the broth. Now add either pre-cooked pozole (comes in vacuum packed bags in Mexico) or if not available, 4 large cans of pozole blanco (white), including the liquid, to the broth. Bring back to a boil and adjust for spice. This is your basic white pozole. To get to red pozole from here is quite simple. To do it authenically you need chile pasilla paste. This is available in every market in Mexico, you might want to try Mexican grocery stores in the U.S. The paste, which has the consistency of peanut butter, is added to the kettle and stirred until fully disolved and incorporated. This will give you the color and rich, roasted chile flavor you seek. I usually add about 1/4 cup of the paste to start, check for flavor, and add 1 tablespoon at a time thereafter to get the balance I'm looking for. If you cannot find chile pasilla paste, you can substitute chili powder. Although chili powder is acceptable, it's really not the same without the paste. Now you let this simmer for 30 minutes and you are ready to serve. Ladel individual servings into large bowls and top with a handful of fresh finely shreaded lettuce and a half dozen or so slices of fresh radish. At he table, add a pich or two of dried oregano and cayenne pepper, a few tablespoons of chopped onion and cilantro to each bowl. Also, no self respecting Mexican would start eating this without a healthy squeeze of fresh lime juice! You'll want to serve this with whole fried corn tortillas on the side as a type of cracker to be nibbled on as you enjoy your pozole. If you do not want to fry your own tortillas they can be purchased already fried in bags at any Mexican market. Ask for "tostadas". It takes a lot of time to make pozole but it is worth every minute. Reward yourself with a few ice cold Coronas at the table as you enjoy the best soup this side of heaven! If anyone is interested in other Mexican recipes please feel free to contact me at: ronpremo@hotmail.com

MsgID: 03930
Shared by: ronaldo premo
In reply to: ISO: Pozole Rojo
Board: International Recipes at Recipelink.com
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