Pozole
- 🐖 3 pounds of pork butt, cut into chunks (keep the fat for flavor)
- 🧄 1 whole head of garlic, halved
- 🧂 Salt to taste
- 🍃 4 bay leaves
- 🌿 1 teaspoon of dried oregano
- 🌶️ 1/2 teaspoon of red pepper flakes
- 🌰 1/2 teaspoon cumin
- 🧅 1 tablespoon of onion powder
- 🐓 2 tablespoons of chicken bouillon powder
- 🥫 1 (12-ounce) can of enchilada sauce
- 💧 Water (enough to cover the meat in the pot)
- 🥬 Chopped lettuce or cabbage
- 🌸 Sliced radishes
- 🍋 Lime wedges
- 🫓 Tostadas or tortilla chips
Greetings, food lovers! I'm José from No Way José Cuisine, and today I'm thrilled to share with you a simple yet delicious twist on a classic Mexican dish – Pozole. Having lived in Alaska, where traditional ingredients were not always at hand, I learned to improvise and create a pozole that's both approachable and incredibly tasty, even without the customary dried peppers. This recipe is perfect for those who find certain ingredients hard to come by or just prefer a less labor-intensive cooking process. Let's get started!
Ingredients:
- 3 pounds of pork butt, cut into chunks (keep the fat for flavor)
- 1 whole head of garlic, halved
- Salt to taste
- 4 bay leaves
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon cumin
- 1 tablespoon of onion powder
- 2 tablespoons of chicken bouillon powder
- 1 (12 ounce) can of enchilada sauce
- Water (enough to cover the meat in the pot)
- For serving: chopped lettuce or cabbage, sliced radishes, lime wedges, tostadas, or tortilla chips
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Equipment: Large pot
Detailed Instructions:
1. In a large pot, fill with enough water to cover the pork chunks and bring it to a boil.
2. Add the pork meat and the halved head of garlic to the pot. Let it cook for about 15 minutes. During this time, skim off any foam that rises to the surface to keep the broth clear.
3. Season the broth well with salt. This is how you'll ensure your posole has a flavorful base.
4. After the initial cooking, lower the heat to a simmer and add the bay leaves, dried oregano, red pepper flakes (for a bit of heat), cumin, onion powder, and chicken bouillon powder to the pot. Stir to distribute the seasoning evenly.
5. Pour the can of enchilada sauce into the pot. The sauce will provide a deep, rich flavor that simulates the traditional dried peppers.
6. Cover the pot and allow everything to cook on medium heat for about 30 minutes. The pork should become tender, and the flavors will beautifully meld together.
7. Once your posole is ready, serve it hot with an array of toppings: fresh chopped lettuce or cabbage, sliced radishes, and a squeeze of lime on top. This adds freshness and zing to each bowl.
8. Enjoy your Simplified Alaskan Posole with a side of crunchy tostadas or tortilla chips for the full experience.
Cooking Tips:
- Keeping the fat on the pork adds richness to the posole. Don't trim it away!
- Adjust the level of spice with more or less red pepper flakes according to your preference.
- If you have more time, slow-cooking the posole on a lower heat for an extended period can enhance the flavors even further.
Servings: This recipe will serve roughly 6-8 people, making it perfect for family meals or when you need a cozy dish for a gathering with friends.
You can find this and more creative recipes on my YouTube channel at https://www.youtube.com/@NoWayJoseCuisine. Bon appétit!
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