Pizole (Pisole)-Authentic Mexican
-Authentic Mexican Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 233.9
- Total Fat: 12.0 g
- Cholesterol: 39.5 mg
- Sodium: 1,921.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.7 g
- Protein: 16.4 g
View full nutritional breakdown of Pizole (Pisole)-Authentic Mexican calories by ingredient
Introduction
This is a delicious recipe and well worth the effort to make. This recipe requires a simple prep. I use a Crock Pot. However it requires longer cooking time @3-4 hours.However, you can cook on stove top and is ready to serve in 1-1/2 hours. This is a delicious recipe and well worth the effort to make. This recipe requires a simple prep. I use a Crock Pot. However it requires longer cooking time @3-4 hours.
However, you can cook on stove top and is ready to serve in 1-1/2 hours.
Number of Servings: 10
Ingredients
-
1.5 Lbs Raw trimmed Pork
2 Garlic Cloves (Peeled)
1 Tablespoon Cumin Powder
1 Onion, Chopped
2 Garlic Cloves, Chopped
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Black Pepper
1/2 teaspoon Red (Cayenne) Pepper
2 Tablespoons Chilli Powder
1 Tablespoon Salt
1/4 teaspoon oregano
4 Cups white hominy, drained and rinsed
3-5 Cups Pork Broth, from cooking pork
2 Cups Chicken Broth
2 Cans Chopped Green Chillies 4.5 oz
2 Seeded and chopped Jalapenos
Serve with
Salt to Taste
Lemon or Lime Juice
Tortilla Chips or Fresh Fried Corn Tortillas (Optional not included)
Directions
1. Place the meat in a large kettle or Crock Pot and just cover with water and add 1 Tablespoon of salt.
2. Chop the onion, peel the garlic, Peel & Chop the 2 garlic cloves, remove seeds and membranes from Jalapenos (unless you want it very hot) and chop,and drain and rinse the hominy
3. Add 1/2 of Chopped Onion, 2 Cloves of peeled garlic, pepper, cumin and oregano.
4. Bring to boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
5. Remove meat and cut in bite size pieces. Set Aside.
6. In separate pan, Saute remaining onions and garlic in olive oil until transparent.
7. Add remaining spices, (Chilli Power, Black Pepper, Oregano, Red (Cayenne) Pepper...stir for a minute.
8. Add Pork back to Pot.
9. Stir in hominy, Chicken Broth (2 to 4 cups), and green chillies. simmer 60 minutes or until hominy is tender.
(If necessary simmer another 60 minutes until chillies and onions are well blended into broth.
10. Serve in soup bowls. Add teaspoon lime or lemon juice and salt to taste to bowl.
11. Garnish with sliced radishes and chopped fresh cilantro.
12. Side dish of Fried Corn Tortillas or prepared Tortilla chips.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user THEJEFFCOATS.
2. Chop the onion, peel the garlic, Peel & Chop the 2 garlic cloves, remove seeds and membranes from Jalapenos (unless you want it very hot) and chop,and drain and rinse the hominy
3. Add 1/2 of Chopped Onion, 2 Cloves of peeled garlic, pepper, cumin and oregano.
4. Bring to boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
5. Remove meat and cut in bite size pieces. Set Aside.
6. In separate pan, Saute remaining onions and garlic in olive oil until transparent.
7. Add remaining spices, (Chilli Power, Black Pepper, Oregano, Red (Cayenne) Pepper...stir for a minute.
8. Add Pork back to Pot.
9. Stir in hominy, Chicken Broth (2 to 4 cups), and green chillies. simmer 60 minutes or until hominy is tender.
(If necessary simmer another 60 minutes until chillies and onions are well blended into broth.
10. Serve in soup bowls. Add teaspoon lime or lemon juice and salt to taste to bowl.
11. Garnish with sliced radishes and chopped fresh cilantro.
12. Side dish of Fried Corn Tortillas or prepared Tortilla chips.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user THEJEFFCOATS.