MEXICAN BEEF POZOLE RECIPE RECIPES

Name: Red Pork Pozole Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 3 pounds boneless pork leg (or pork shoulder); 2 25 oz. cans of hominy (drained and rinsed); 5 ancho chiles; 5 guajillo chiles; 1/2 white onion; 3 arból chiles (optional, use if you want a spicier broth); 3 cloves of garlic + 1 head of garlic; 1 tbsp Mexican oregano; 3 bay leaves; 3 tsp sea salt + to taste; 1/2 head of cabbage (shredded); 1 large white onion (diced); 6 radishes (sliced into half moons); 6 limes quartered; 4 tbsp Mexican oregano; 6 arból chiles (finely chopped); Salt as needed

RED PORK POZOLE RECIPE [STEP-BY-STEP] - MEXICAN FOOD JOURNAL

Red Pork Pozole Recipe [Step-by-Step] - Mexican Food Journal image

Authentic Red Pork Pozole - a simple, earthy, rich and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice.

Provided by Douglas Cullen

Categories Dinner

Total Time 110 minutes

Prep Time 20 minutes

Cook Time 90 minutes

Yield 12

Number Of Ingredients 17

Ingredients

3 pounds boneless pork leg (or pork shoulder)
2 25 oz. cans of hominy (drained and rinsed)
5 ancho chiles
5 guajillo chiles
1/2 white onion
3 arból chiles (optional, use if you want a spicier broth)
3 cloves of garlic + 1 head of garlic
1 tbsp Mexican oregano
3 bay leaves
3 tsp sea salt + to taste
1/2 head of cabbage (shredded)
1 large white onion (diced)
6 radishes (sliced into half moons)
6 limes quartered
4 tbsp Mexican oregano
6 arból chiles (finely chopped)
Salt as needed

Steps:

FIRST STEPS
Pork and Pork Broth
Chile Base
Hominy
Assembling Your Pozole
Prepare the Garnishes
Serving

Nutrition Facts : Calories 280 kcal, CarbohydrateContent 29 g, ProteinContent 25 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 68 mg, SodiumContent 899 mg, FiberContent 9 g, SugarContent 10 g, ServingSize 1 serving

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP) RECIPE - NYT ...

Sopa de Albóndigas (Mexican Meatball Soup) Recipe - NYT ... image

Ask 10 people for a recipe for a particular dish, and you’ll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family’s tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: “My mom always told me that when the rice is done, the soup is ready,” Mr. Avila said. “She used it almost as a timer.” The toppings — piled on as you would atop chili — skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 26

Ingredients

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they’re all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they’ve firmed up.) Skim any impurities from the surface as the soup simmers.
Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

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