Pozole Estilo Jalisco (Jalisco-Style Hominy)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 193.7919 |
| Energy (kCal) | 5375.286 |
| Carbohydrates (g) | 33.9522 |
| Total fats (g) | 490.4118 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cut open cascabel chiles and remove seeds. | 2. Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes. | 3. Place in bowl, cover with water and soak overnight. | 4. Before using, drain chiles and discard water; remove stems and remaining seeds. | 5. Place nixtamal in colander and rinse thoroughly. | 6. Place in Dutch oven or heavy lidded pot and add water. | 7. Slice one onion and add to pot with garlic cloves. | 8. Bring mixture to boil, cover and simmer gently for 1 1/2 hours. | 9. While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes. | 10. Drain and allow to cool, then slip the skins off. | 11. Place peeled tomatoes and chiles in blender,puree and set aside. | 12. Remove excess fat from pork and cut into large chunks. | 13. When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt. | 14. Cover and simmer gently another 1 1/2 hours. | 15. Chop two remaining onions. | 16. To serve, ladle pozole into large soup bowls. | 17. Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl. | 18. Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| cascabel chile | 12 -16 | - | - | - | - | ||
| oil | 1 | tablespoon | 112.12799999999999 | 0.0 | 0.0358 | 12.7334 | |
| nixtamal hominy may be | 1 | package | canned substituted | - | - | - | - |
| water | 6 | quarts | - | - | - | - | |
| onion | 3 | divided | 132.0 | 30.822 | 3.63 | 0.33 | |
| garlic | 1 | cloves | separated peeled | 4.47 | 0.9918 | 0.1908 | 0.015 |
| plum tomato | 3 | - | - | - | - | ||
| pork | 3 | 5116.608 | 0.0 | 189.2873 | 477.2326 | ||
| salt | 3 | tablespoons | - | - | - | - | |
| iceberg lettuce | 1 | shredded | 10.08 | 2.1384 | 0.648 | 0.1008 | |
| radish | 1 | bunch | trimmed sliced | - | - | - | - |
| oregano | 1/3 - 1/2 | cup | dried | 0.0 | 0.0 | 0.0 | 0.0 |
| hot chili pepper | ground crushed | - | - | - | - | ||
| lime | 10 -12 | cut | - | - | - | - | |
| crisp corn tortilla | 1 | package | used | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.