Clint
TVWBB Olympian
I decided to try Pozole today, never had it before.
I saw Robert R's Rainy Day Pozole, and I've thoroughly enjoyed Rich G's Chile Colorado (several times). They shared the same technique, and I happened to have some Chile CO sauce in my freezer. I "followed a recipe from America's Test Kitchen cookbook titled: The Best Mexican Recipes - they have a red & a green Pozole recipe in there-------mine's a combination of 3 ideas and 2 videos so
This is in no way authentic I'm sure but it tastes fantastic!
I wanted a little smoke flavor in the soup, and I'd had luck doing this with chicken thighs in Chile CO sauce, so I trimmed the fat & put the pork on the genny with Hickory in my smoke pouch for 15 minutes - not long enough to cook, but long enough to get some color & smoke flavor.
Into the 8 quart insta pot - sure am glad I went with the 8qt model
While the meat was on the grill I sauteed 2 onions, 2 jalapenos (my idea) 6 cloves of garlic in the IP, then I removed 80% of the sauteed veggies to be added later, hoping to not destroy the structure of the onion. I do this same thing with my peppers & onions when I make chile, I like the peppers & onion to have a little structure to them instead of just mush.
I added 6 cups of water, my chile co sauce (2 cups), 1 tsp dried oregano, a lil salt, & put the mixture under pressure for 35 minutes, let it sit under pressure for another 10 minutes, then I released the pressure, removed the meat, & pulled it apart. This is what it looked like after the pressure
meat removed (>7# bone in roasts - the ATK recipe called for 5#)
I didn't want to shred too fine there are some pretty big chunks in there but it was spoon tender.
While I was shredding the meat, I added half of a #10 can of Mexican style hominey - that was the smallest can they had at this grocery store! I put half of the hominey in a freezer bag, but it would've been fine to put the entire thing in the soup. I also added the sauteed onion/jalapeno I'd removed earlier.
I put the meat in & let it go a little longer in the IP (tried the sautee setting but it simmered too hard, so I switched it to keep warm).....maybe 15-20 minutes.
I wanted to add a little body, so I took some tortilla chips, put them in a baggie, and smashed them up a lot, then into the pot while it simmered.
I served it in a pho bowl, partway because of appearance.
Loved it
I saw Robert R's Rainy Day Pozole, and I've thoroughly enjoyed Rich G's Chile Colorado (several times). They shared the same technique, and I happened to have some Chile CO sauce in my freezer. I "followed a recipe from America's Test Kitchen cookbook titled: The Best Mexican Recipes - they have a red & a green Pozole recipe in there-------mine's a combination of 3 ideas and 2 videos so
This is in no way authentic I'm sure but it tastes fantastic!
I wanted a little smoke flavor in the soup, and I'd had luck doing this with chicken thighs in Chile CO sauce, so I trimmed the fat & put the pork on the genny with Hickory in my smoke pouch for 15 minutes - not long enough to cook, but long enough to get some color & smoke flavor.
Into the 8 quart insta pot - sure am glad I went with the 8qt model
While the meat was on the grill I sauteed 2 onions, 2 jalapenos (my idea) 6 cloves of garlic in the IP, then I removed 80% of the sauteed veggies to be added later, hoping to not destroy the structure of the onion. I do this same thing with my peppers & onions when I make chile, I like the peppers & onion to have a little structure to them instead of just mush.
I added 6 cups of water, my chile co sauce (2 cups), 1 tsp dried oregano, a lil salt, & put the mixture under pressure for 35 minutes, let it sit under pressure for another 10 minutes, then I released the pressure, removed the meat, & pulled it apart. This is what it looked like after the pressure
meat removed (>7# bone in roasts - the ATK recipe called for 5#)
I didn't want to shred too fine there are some pretty big chunks in there but it was spoon tender.
While I was shredding the meat, I added half of a #10 can of Mexican style hominey - that was the smallest can they had at this grocery store! I put half of the hominey in a freezer bag, but it would've been fine to put the entire thing in the soup. I also added the sauteed onion/jalapeno I'd removed earlier.
I put the meat in & let it go a little longer in the IP (tried the sautee setting but it simmered too hard, so I switched it to keep warm).....maybe 15-20 minutes.
I wanted to add a little body, so I took some tortilla chips, put them in a baggie, and smashed them up a lot, then into the pot while it simmered.
I served it in a pho bowl, partway because of appearance.
Loved it
