Pozole mexicano: um clássico saboroso e reforçado para iniciantes

Ingredientes

• Chicken Thighs or Beef Chuck Roast: 2 pounds, cut into chunks (replacing pork).
• Hominy: One large can (about 25 ounces), drained. Substitute: Fresh or frozen corn kernels for a sweeter, lighter twist.
• Onion: 1 large, chopped.
• Garlic: 4-5 cloves, minced.
• Guajillo Chiles: 3-4, seeds and stems removed, boiled until soft. Substitute: Ancho chiles or any mild dried red chili.
• Ancho Chiles: 3-4, seeds and stems removed, boiled until soft. Substitute: Pasilla chiles.
• Bay Leaves: 2 whole leaves.
• Ground Cumin: 1 tablespoon.
• Oregano: 1 tablespoon. Mexican oregano is ideal if available.
• Salt and Pepper: To taste.
• Chicken or Beef Broth: 8 cups. Substitute: Vegetable broth or a mix of water and bouillon cubes.
• Chili Paste: Made from the boiled chiles, blended and strained.
• Shredded lettuce or cabbage
• Sliced radishes
• Diced onion
• Lime wedges
• Avocado slices
• Olive oil: 1 tablespoon for sautéing.
• Fresh lime juice: A squeeze over the top before serving.

Modo de preparo

1. 1

   --- 1. Prepare the Meat ---

2. 2

   Cut the chicken thighs or beef into chunks, about 1 to 1.5 inches.

3. 3

   In a large pot, heat a tablespoon of olive oil over medium-high heat.

4. 4

   Brown the meat in batches, ensuring each piece gets a nice sear. This step builds flavor, so don’t skip it!

5. 5

   Once browned, set the meat aside on a plate.

6. 6

   --- 2. Build the Broth ---

7. 7

   Add 8 cups of broth to the pot, scraping the bottom to deglaze and capture all those flavorful bits.

8. 8

   Return the meat to the pot along with a chopped onion, 2 bay leaves, and 2 minced garlic cloves.

9. 9

   Bring to a boil, then reduce the heat to a simmer. Let it cook gently for about 1.5 to 2 hours, or until the meat is tender and easily shreddable. Skim off any foam or impurities that rise to the top.

10. 10

    --- 3. Prepare the Chiles ---

11. 11

    While the meat cooks, remove the seeds and stems from the guajillo and ancho chiles.

12. 12

    Place them in a saucepan with water and bring to a boil. Let them simmer for 5-7 minutes, then remove from heat and soak for another 15-20 minutes until softened.

13. 13

    --- 4. Make the Chili Paste ---

14. 14

    Blend the softened chiles with a ladleful of their soaking liquid until smooth.

15. 15

    Strain the puree through a fine-mesh sieve to remove any bits of skin or seeds, leaving you with a velvety chili paste.

16. 16

    --- 5. Combine and Simmer ---

17. 17

    Add the chili paste to the pot with the broth and meat. Stir well to combine.

18. 18

    Add the hominy, ground cumin, and oregano. Season with salt and pepper to taste.

19. 19

    Bring everything to a boil, then reduce the heat and let it simmer for another 30-40 minutes to allow the flavors to meld.