Por
Master Receita Solta
"Green pozole is a classic, hearty Mexican soup prepared with pork, special softened white corn, and a fresh sauce of green chiles with cilantro. It is worth making for the richness of textures and the aromatic broth that brings together tender meats and soft grains in a complete one-pot meal."
- Cook the pork ribs or pork leg over medium heat with enough water, removing impurities from the surface right at the beginning of boiling. - Hydrate the pozole corn for at least 8 hours before cooking so that the grains pop and reach the correct softness. - Blend the green chiles with part of the warm broth in the blender and strain before pouring into the pan to give a vivid color without bitterness.
In a large pot, add the pork with enough water to cover it. Cook over medium heat until it starts to boil.
Add the chopped onion and garlic, seasoning the water with salt and black pepper.
After 30 minutes, add the pozole corn, which should already be soaked for at least 8 hours.
Reduce the heat and cook for about 1 hour, until the meat is tender and the corn has opened completely.
Meanwhile, in a blender, beat the green chiles together with a little of the soup broth and strain to obtain a sauce.
Add the green chile sauce to the pan and mix well.
Finally, add the chopped cilantro and adjust the salt as needed.
Let it cook for 10 more minutes and serve hot.
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- Green pozole with tomatillos: blend parboiled green tomatoes (tomatillos) together with the chiles to provide typical acidity. - Mixed version with chicken and pork: combine equal parts of chicken breast and pork leg in the slow cooker. - Addition of pumpkin seeds: toast shelled pumpkin seeds and blend them into the green sauce to thicken the broth traditionally.
- Pork: can be made with skinless chicken thighs or beef chuck cut into medium cubes. - Corn for pozole: replace with hydrated sugar-free white corn canjica or soaked chickpeas. - Green chiles: use poblano pepper, fresh jalapeño pepper without seeds or green bell pepper with pimenta-de-cheiro.
Store the pozole in a closed glass or plastic container in the refrigerator for up to 3 days. Reheat over low heat in the pan, adding a little water or broth if the sauce has thickened with the cornstarch.
You can freeze the prepared stew with the meat and corn in airtight containers for up to 90 days, leaving space for expansion. Thaw in the refrigerator overnight and boil for 5 minutes before consuming to reincorporate the juices.
Serve in deep bowls garnished with thinly sliced radish, chopped cabbage, dried oregano, and avocado slices. Accompany with toasted corn tortillas or crispy totopos and plenty of fresh lime.
It is giant white corn processed by nixtamalization; in Brazil, it can be found in Latin markets or replaced by white hominy.
Yes, soaking for at least 8 hours is essential to hydrate the dry grain and allow it to fully open during cooking.
Completely discard the seeds and internal membranes of the chiles before blending; add the sauce little by little, tasting until reaching the desired point.
Yes, cook the meats with the corn under pressure for about 35 to 40 minutes after hissing to significantly reduce preparation time.
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