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Pozole
Pozole

Before you jump to Pozole recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Deciding to eat healthily offers marvelous benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Even though we’re always being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most likely, a lot of people think that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. It is possible, though, to make a few minor changes that can start to make a good impact on our daily eating habits.

These sorts of changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. It also provides vitamin E which is good for your skin, among other things. If you currently are eating a lot of fresh fruits and veggies, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a great alternative and will reduce any possible exposure to harmful pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier because you will be able to get the fruit when it is the freshest and ripest.

Thus, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to pozole recipe. To cook pozole you only need 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Pozole:
  1. Prepare 6 qt water
  2. Take 2 pigs feet
  3. You need 2 white onions
  4. Prepare 1 head garlic
  5. Provide 2 serrano chiles
  6. Provide 7 oz can chipotles in adobo
  7. Provide 1 bunch cilantro
  8. You need 2 lb pork shoulder
  9. Get 1 bunch radishes
  10. You need 2 cans hominy
  11. Get 1 head cabbage
  12. Provide 6 limes
  13. You need 1/3 cup dried oregano
Instructions to make Pozole:
  1. Rinse pigs feet in several changes of cold water. Soak for about 1 hour.
  2. Discard the soaking water and place the pigs feet in a soup pot. Add 4 qt water, 1 white onion (halved and peeled), and a head of garlic. Bring to a boil, then cover part way and reduce to a simmer. Hold that simmer for about 2 hours, skimming off the foam every so often.
  3. Meanwhile, place tomatoes, tomatillos, and all three chiles on a baking sheet. Coat lightly in olive oil and broil for about 7 minutes, turning half way through. You just want to get a little color on them to deepen the flavor. Place roasted vegetables in a blender. Add the can of chipotles.
  4. Dice up the pork shoulder. You can use some pretty big chunks, maybe 2" on average. If there's a lot of fat, you might want to remove some, but it's up to you.
  5. When the pigs feet are done (they should be super tender), take the onion and garlic out of the pot. Remove any remaining peel. A trick with the garlic is to slice off the stem end and squeeze the garlic out. Add the garlic and onion to the blender with the roasted vegetables. Give them a rough pulse. You want the puree to stay just a little chunky.
  6. Fish the foot out of the broth and discard.
  7. Drain and rinse the hominy and add it to the pot. Add the vegetable puree and the diced pork as well. Simmer for about 2 hours, skimming regularly.
  8. As the pozole simmers, prepare your garnishes. Dice the onion finely, clean up the cilantro, removing any dead or dirty looking leaves, clean and quarter the radishes, shave the cabbage finely on a mandoline (you probably don't need the whole head), and cut your limes into wedges.
  9. When the pork chunks are tender, add some water if the soup is too thick for your tastes. Season the broth with salt. Crumble oregano into the broth, stirring and tasting as you go, until you're satisfied. As with any strong flavor, be gentle. Even if you love oregano, you don't need it to be the loud guy at the party. And keep in mind it's going to get louder as it sits.
  10. Serve with your garnishes, on top or on the side, however you prefer.

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