POSOLE ROJO CON POLLO Y PUERCO

= = = RED POSOLE WITH CHICKEN AND PORK = = =

INGREDIENTS
¼ cup Canola oil
2 pounds Pork neck bones – with some meat still on
3-4 pounds Fresh whole chicken, cut into pieces Servings: 16
1 large Brown onion, small dice
4 cloves Garlic, minced
16 cups Chicken stock (1 gallon) or water
3 dry Guajillo chiles, toasted
3 dry Pasilla chiles, toasted
1 cup Water
8 cups CA West Morado Hominy Maiz *
2 teaspoons Salt
1 medium Cabbage, finely shredded
2 medium Onions, small dice
¼ cup Dry oregano
16 Lime wedges
16 Tostadas (optional)
Bottled Mexican hot sauce or salsa

PREPARATION METHOD * shown with a combination of CAW maiz morado and maiz blanco
· Wash the chicken and pork bones
· Heat large soup pot, add oil and cook pork bones and chicken skin side down until it doesn’t stick, turn and
continue cooking over mead-high heat until browned. Remove chicken and pork bones, set aside.
· Drain excess oil from pot leaving only enough to coat the pot. Add onion to pot and cook, stirring constantly
until onion is clear. (About 5 min.) Add garlic and cook 2 more minutes.
· Return chicken and pork bones to pot and cover with chicken stock. Skim any foam that rises to the surface,
partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and
the stock is flavorful.
· When the meat is cooking, remove seeds and veins from dried chiles. Soak chiles in boiling water for about 20
min. Drain water. Puree chiles with 1 cup water in blender. Set aside.
· Remove chicken and pork bones from stock. When the meat and chicken are cool enough to handle, discard any
bones and skin and shred into bite size pieces. Skim fat from stock pot. Return chicken and pork to stock pot.
· Add CA West Morado Hominy Maiz and chile puree and return to a gentle simmer. Cook for about 1 hour until
slightly thickened and flavorful
· Add salt (if stock was unsalted) and water as needed.
· Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing.
Serve with shredded cabbage, chopped onion, a pinch of dry oregano, and tostadas on the side.

CHEF NOTES
- Traditionally the meat is not removed from the bone. There is a lot of flavor especially in the pork bones and
some people really enjoy extracting the juices from them while eating.
- Removing the meat can make it easier to consume as a soup without getting your hands dirty.

- By skimming the fat I removed approximately ¼ cup of fat.

- Toasting chiles does more than bring out their fresh, mild flavor. Toasting is an important step
in opening, seeding and skinning chiles in preparation for cooking.
CAW
CA West LLC
 POSOLE BLANCO CON POLLO
WHITE POSOLE WITH CHICKEN
Makes 16 Servings
16 cups water (1 gallon)
3-4 pounds fresh whole chicken, cut into pieces, skinless
1 large white onion, small dice
4 cloves garlic, minced
8 cups CA West Morado Hominy Maiz
2 teaspoons salt
1 medium cabbage, finely shredded
2 medium onions, small dice
¼ cup dry oregano
16 lime Wedges
16 tostadas (optional)
bottled Mexican hot sauce or salsa

Wash the chicken. Add water, chicken, brown onion and garlic to a soup pot. Skim any
foam that rises to the surface, partially cover the pot, reduce heat to a simmer and cook
for 1 hour or until the stock is flavorful. Remove chicken from stock. When chicken is cool
enough to handle, discard any bones and shred into bite size pieces. Set the chicken aside.
Skim fat from soup pot and strain stock. Discard other solids. Return the stock to the soup
pot.

Add CA West Morado Hominy Maiz and chicken return to a gentle simmer. Cook for about
1 hour until slightly thickened and flavorful . Add salt and water as needed.

Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments
of their own choosing. Serve with shredded cabbage, chopped onion, a pinch of dry
oregano, and tostadas on the side. For Vegetarian pozole, omit chicken and cook with
vegetable broth for extra flavor.

Chef LaLa’s Notes:

I used a whole chicken instead

of boneless because cooking
the chicken with the bones
will add extra flavor to the
stock. Traditionally the meat
is not removed from the bone.
However, removing the meat can
make it easier to consume as a
soup without getting your hands
dirty. I also removed the skin
beforehand because I wanted
to avoid a greasy soup. The skin
really does not provide any extra
flavorings.
INGREDIENTS Pozole Verde
¼ cup Canola oil
2 pounds Pork neck bones – with some meat still on
3-4 pounds Fresh whole chicken, cut into pieces Servings: 16
1 large Brown onion, small dice
4 cloves Garlic, minced
16 cups Chicken stock (1 gallon) or water

CAW
8 ounces Pumpkin seeds, untoasted, peeled
1 pound Tomatillos, peeled
1 each Serrano chile, stem removed
8 cups CA West Morado Hominy Maiz
2 teaspoons Salt
1 medium Cabbage, finely shredded
2 medium Onions, small dice
¼ cup Dry oregano
16 Lime Wedges
16 Tostadas (optional)
Bottled Mexican hot sauce or salsa

METHOD

Wash the chicken and pork bones · Heat large soup pot, add oil and cook pork bones and chicken skin side
down until it doesn’t stick, turn and continue cooking over mead-high heat until browned. Remove chicken
and pork bones, set aside. · Drain excess oil from pot leaving only enough to coat the pot. Add onion to
pot and cook, stirring constantly, until onion is clear. (About 5 min.) Add garlic and cook 2 more minutes. ·
Return chicken and pork bones to pot and cover with chicken stock. Skim any foam that rises to the surface,
partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender
and the stock is flavorful.
While the meat is cooking, heat a small skillet over medium low heat. Add the pumpkin seeds and cook,
stirring constantly, until all of the seeds have popped and turned golden, 3 to 4 minutes. Transfer to a bowl
and set aside to cool. · Place the tomatillos in a small saucepan and add enough water to cover by 1-inch.
Cook over medium heat for 10 minutes or until the tomatillos are tender. Strain tomatillos and discard the
cooking liquid. Place the tomatillos in the jar of a blender along with the pumpkin seeds, serrano chile, and
chopped onion.. Add 1/3 cup of the pork cooking liquid and blend until very smooth. Set aside.
Remove chicken and pork bones from stock. When the meat and chicken are cool enough to handle, discard
any bones and skin and shred into bite size. Skim fat from soup pot. Return chicken and pork to soup pot.
Add CA West Morado Hominy Maiz and pumpkin seed tomatillo puree and return to a gentle simmer. Cook
for about 1 hour until slightly thickened and flavorful. · Add salt (if stock was unsalted) and water if
needed. · Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their
own choosing. Serve with shredded cabbage, chopped onion, a pinch of dry oregano, and tostadas on the
side.
 How to Cook Dry Maiz

Soak the dry maiz overnight

Drain water
Add fresh water to the pot (about 1 ¼ gallons)
Simmer for 4 hours
Rinse with cold water

Chef LaLa Notes

It is important not to overcook because you will get mushy
paste. At this point the maiz should be firm with the skin
lifting off.

CAW
Remove the maiz skins by rubbing a handful of maiz between
your hands onto a plate or clean flat surface. The papery
outer skins will fall on the plate or surface. Separate the
cleaned maiz and discard the skins. Repeat.

In Mexico, traditionally, the skins are removed from the maiz

by boiling the maiz with calcium hydroxide (slaked lime).
For each pound of corn, bring 2 quarts water to a boil. Add
2 quarts of water to a large (at least 4 quart) no corrosive
pan. Place the pan over high heat and. stir in 1 tablespoon
calcium hydroxide (slaked lime) until it is dissolved. Add
the corn and stir gently. Use a slotted spoon and remove
any kernels that float to the top of the water. Adjust heat to
maintain a simmer. Cook 15 minutes, then cover and set
aside for 1 hour. Drain and rinse repeatedly, rubbing the
corn between your fingers to remove the papery outer skin.
Rinse until the corn no longer feels slippery. This step is very
important. If you don’t rinse and clean the corn properly
your dough will be yellow and taste like lime. Pinch off the
tough, dark germ (pedicels) at the base of each kernel.
This is a tedious task, but it will allow the corn to open like
a flower when it is tender. This is where friends and family
helpers come in handy.

In the U.S., it has become challenging to find quick lime,

although I am told some hardware stores and Mexican
markets still carry it. This method is not approved for
foodservice.

One pound dried whole corn yields about 8 cups cooked.

Using canned hominy saves the pozole cook a lot of time,

but it is definitely a compromise. Starting from scratch with
dried corn yields better texture and flavor but Chef LaLa
says the painstaking degerming repays the trouble.