Best Jalisco Pork Recipes

POZOLE-GUADALAJARA, JALISCO STYLE

Steps:

• 1. COOKING THE MEAT.
• 2. Trim off fat of stewing pork as much as possible and cut into 1 inch size, rinse well and place in a large bowel with cold water.
• 3. pork neck bones should be in sizes of 2-3 inches. Trim off fat of meat on the neck bones as much as possible and place in bowel with the stewing pork. make sure all is submerged in cold water. This is very important, soak for 20 minutes.
• 4. After meat and neck bones have soaked for 20 min. rinse them 3 times, till water is clear.
• 5. place meats in 6qt pan and cover with cold water. water level must be approx. 4 inches above submerged meats.
• 6. add salt- estimate for your taste. I use natural sea salt.
• 7. add 1/3 onion,and diced garlic.
• 8. Bring to a fast and hard boil,then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. remove and scoop off the gray foam that has appeared on the top. And taste for salt, if more is needed, add to your taste.
• 9. Boil for approx. 2 hours, till meat is very tender. you might have some of the meat fall off of 1 or 2 neck bones, but not more than that. If during the boiling the meat needs more water, add hot water and continue boiling.
• 10. When meat is tender as described above, you should end up with approx. 1-2 inches of broth above the meat. you can leave more broth if you like.
• 11. Open the can of hominy and drain the liquid. Add the hominy to the broth. Be careful you do not splash yourself with the broth and burn yourself. You can also add an additional can of hominy if you like more hominy now.
• 12. Add the 1/3 cup of gebhardts chili powder. You can also substitute new mexico and calif. dry chili pods. I prefer the taste of gebhardts chili and think it is better.
• 13. Continue boiling gently for approx. 15 mins. till the foam that appears on the top disappears.
• 14. VEGTEABLES
• 15. Place your diced radishes, dice onions, wedges of lemons, shredded cabbage in individual table containers on the table. Serve your pozole in bowels and then add cabbage, radishes,onions and squeeze lemon over the top to your taste. add a dash of bottled salsa to your taste or you can omit the salsa, it will still taste wonderful.
• 16. This pozole is even better after is it cooked the next day, I guess it is because everything blends in. Enjoy this wonderful dish from Guadaljara. Eat with warm corn or flour tortillas.

TAMALES DE PUERCO (RED PORK TAMALES)

Steps:

• Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
• Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
• Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Shred cooled pork with 2 forks.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

PORK CARNITAS RECIPE (MEXICAN PULLED PORK)

Steps:

• Adjust oven rack to lower middle position. Preheat oven to 300F.
• Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking.
• Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil.
• Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas.

JALISCO PORK

Steps:

• Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
• Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
• Rest meat for at least one hour, refrigerated.
• Cut pork into 3-4 serving pieces.
• Pan-fry meat in the oil on both sides, until cooked to your liking.
• Drain meat and season with additional salt (if desired) and lime.
• Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.