Jalisco Blanched Pozole

Introduction

Pozole is a traditional Mexican dish that has been enjoyed for centuries across different regions of Mexico. The Jalisco style of Pozole is especially renowned for its unique approach to this classic comfort food. Known for its rich, flavorful broth featuring hominy and meat, Jalisco Blanched Pozole brings a delightful and warming experience to the table. Historically, Pozole was a dish reserved for ritual and cultural celebrations, often associated with indigenous societies in Mexico like the Aztecs, who used the dish as a part of spiritual rituals. Over the years, it has become a dish enjoyed by many families during celebrations and casual dinners alike.

Ingredients

• Pork Shoulder - 2 pounds
• Hominy - 2 cans (15 ounces each)
• White Onion - 1 large, chopped
• Garlic Cloves - 4, minced
• Oregano - 1 tablespoon
• Cumin - 1 teaspoon
• Bay Leaves - 2
• Salt - to taste
• Pepper - to taste
• Lime - 2, wedges
• Lettuce - 1 head, shredded
• Radishes - 10, sliced
• Chili Powder - 1 teaspoon
• Dried Red Chiles - 5

Preparation

Before you begin cooking, gather all your ingredients, and ensure they are prepped and ready to go. Start by washing the pork shoulder under cold water and patting it dry with a paper towel. Once dry, cut the pork shoulder into large chunks. Open and drain the hominy cans, rinse the kernels under cold water, and set aside.

Toasting the Chiles

Preheat a pan over medium heat. Toast the dried red chiles until they darken but do not burn. After toasting, rehydrate them by soaking them in hot water for about 20 minutes. Once softened, remove the seeds and stems, and blend them into a smooth paste.

Cooking Process

Step 1: Cooking the Meat

In a large pot, combine the pork shoulder chunks, white onion, and garlic cloves. Fill the pot with enough water to cover the ingredients by about two inches. Bring the mixture to a boil, skimming any foam that rises to the top. Once boiling, reduce the heat to a simmer and cook for 1.5 hours or until the pork is tender.

Step 2: Adding Hominy and Seasoning

Once the pork is tender, add in the rinsed hominy, oregano, cumin, and bay leaves. Pour the chile paste into the broth and continue to simmer the mixture for another 30 minutes. Season with salt and pepper to taste.

Step 3: Final Touches and Serving

Remove the bay leaves from the pot. Taste the broth and adjust the seasoning with more salt, pepper, or chili powder as desired. Once satisfied, keep the soup warm and prepare to serve.

Serving the Pozole

Ladle the pozole into bowls, ensuring each serving has a generous amount of both broth and pork. Top each bowl with shredded lettuce, sliced radishes, and a squeeze of lime. Serve immediately, accompanied by extra lime wedges and possibly some warm tortillas for an authentic experience.

Enjoying Your Meal

Jalisco Blanched Pozole is best enjoyed fresh and hot, inviting its warmth and complex flavors to comfort you. It is a perfect dish for family gatherings or quiet nights, ideally paired with a refreshing beverage like agua fresca or a chilled cerveza. The interplay of the tender meat, the hearty hominy, and the spicy, flavorful broth makes each spoonful a delight for the senses.

Remember, the key to enjoying this meal is to savor every bite, appreciating the traditional flavors and the history behind this beloved dish. Store any leftovers in an airtight container in the fridge, where it will continue to develop its depth of flavor for up to three days.