Three Pozoles

POZOLE JALISCO     POZOLE ROJO   POZOLE VERDE

POZOLE JALISCO

Serves 6

Ingredients:

4 cans white hominy (corn kernels)

5 pounds pork meat (combination of tenderloin, shoulder, butt and neck bones)

2 tablespoons sea salt

Accompaniments:

1 recipe salsa picante

1 onion, finely chopped

shredded lettuce

lime wedges

sliced radish

toasted oregano

toasted tortillas

Preparation:

Place the meat in a large soup pot in 14 cups cold water and bring to a brisk boil for about one hour.  Add the drained hominy and simmer for an additional half hour.  Remove the pork from the pot and cut into service size pieces.  Return to pot and simmer four hours.  Serve with accompaniments.

POZOLE ROJO (RED POZOLE)

Serves 6

Ingredients:

Same ingredients as Pozole Jalisco

4 large ancho or guajillo chiles

6 crushed garlic cloves

1 cup hot water

Preparation:

Begin with basic Pozole Jalisco instructions.  Lightly toast the chiles on both sides, then soak them in 1 cup boiling water.  Allow to cool, remove stems and seeds and puree in blender with the water.  Place in pot along with garlic cloves after cutting meat into small pieces.  Continue as above.

POZOLE VERDE (GREEN POZOLE)

Serves 6

Ingredients:

One recipe Pozole Jalisco

1 small chicken, halved

1 pound fresh tomatillos, husked, washed

1/3 cup vegetable shortening

4 small green chiles such as Serrano

1 large chopped onion

2 sprigs epazote

2 sprigs hoja santa

1 ½ cups hulled, untoasted pumpkin seeds

Accompaniments:

diced avocado

chicharron

Preparation:

Toast pumpkin seeds until they begin to brown.  Blend tomatillos in blender with a little water.  Fry briefly in the vegetable shortening.  After the basic recipe has been cooking for two hours, add all remaining ingredients and proceed as above.  Serve with accompaniments.