University Gerardo Barrios

Faculty of Law and International Business

Teacher :

Maria Saraí Archila Segovia

Members:

María José Romero Sandoval

Kenia Laritza Aguiñada Cortez

Preview audio:

storyj.mp/ah66xxn5kqsa

Pozole

Pozole Ingredients

*4 ounces dried guajillo, ancho, or a combination of both, chili pods

*Salt

*1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed

*3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat

*8 cloves garlic, 4 cloves roughly chopped, and *4 whole cloves

*3 bay leaves

*1 teaspoon ground cumin

*2 tablespoons of dry oregano (Mexican oregano if available)

Procedure

*Boil 5 quarts water:

Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.

*Lightly roast chiles, cover with 3 cups hot water:

Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn.

*While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, remove the pot of boiling water from the heat, add the chiles to the pot and cover.

Let the chiles soak in the hot water for 15 to 20 minutes.

*Brown the pork, add garlic:

Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt.

Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.

*Add pork and spices to large pot of boiling water:

Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy.

Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.

Prepare the red sauce:

by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.

*Add red chili sauce to the pot with the pork and hominy:

Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.

*Cook for 2 to 3 hours until the pork is completely tender:

Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.)The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.

Assemble garnishes:

When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.)

To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole.

Serve with tostada shells (or tortilla chips if you can't find tostada shells).

Mole

2 cups chicken broth

2 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

3 dried chipotle chiles, stemmed and seeded

1 dinner roll, torn into pieces

2 corn tortillas, cut into 1-inch strips

2 tomatoes, cut in half crosswise

5 tomatillos, cut in half crosswise

1 tablespoon lard

1 onion, halved and thinly sliced

½ head garlic, peeled and sliced

⅓ cup chopped peanuts

¼ cup raisins

2 tablespoons cumin seeds

1 tablespoon dried thyme

3 cinnamon sticks

5 whole cloves

6 whole allspice berries

5 ounces dark chocolate, coarsely chopped

1 cup chicken broth

3 tablespoons white sugar

1 teaspoon salt

Ingredients for Mole

*Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.

*Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

*Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles

Procedure

*Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

*Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.

*Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.

*Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.