Diana jazmin lazaro Ramirez.pptx
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The document provides a recipe for pozole, a Mexican stew. It lists ingredients like hominy corn, pork meat, water, onion, garlic, and various seasonings. The preparation instructions describe cooking the pork for 2.5 hours until tender, then removing it from the broth. A sauce is made by soaking and blending chiles, garlic, and oregano. This sauce is simmered and added to the broth along with the cooked meat and hominy corn. The finished pozole is served with garnishes like lettuce, radish, and lemon.
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Diana jazmin lazaro Ramirez.pptx
- 1. DIANA JAZMIN LAZARO RAMIREZ CARRER: ING. SOFTWARE GRUPO: 3322IS Cooking recipe(POZOLE)
- 2. INGREDIENTS • 1 KILOGRAM OF HOMINY CORN • PORK MEAT • 5 LITERS OF WWATER • ONION • 4 CLOVES OF GARLIC • 3 TABLESPOONS OF SALT • GRAMS OF PORK RIBS CUT INTO PIECES • 5 BAY LAEVES • GUAJILLO PEPPERS • CUMIN • DRIED OREGANO • CHILLI POWDER • LETTUCE • SLOCED RADISHES • LEMONS
- 3. PREPARATION • PUT THE WATER TO HEAT IN A LARGE POT. ADD THE ONION, GARLIC, SALT, MEAT AND RIBS. • LET IT COME TO A BOIL AND THEN LOWER THE FLAME SO THAT THE MEAT COOKS FOR APPROXIMATELY 2 AND A HALF HOURS, OR UNTIL IT COMES OFF THE BONE.
- 4. • WHILE THE MEAT IS COOKING, REMOVE WITH A LADLE THE LAYER OF FOAM AND FAT THAT FORMS ON THE SURFACE OF THE BROTH. • IF NECESSARY, ADD MORE HOT WATER TO MAINTAIN THE SAME LEVEL OF BROTH IN THE POT.
- 5. • WHEN THE MEAT IS COOKED, SEPARE IT FROM THE BROTH. • TRIM EXCESS FAT, RIB BONES, ONION AND GARLIC FROM BROTH.
- 6. • TO PREPARE THE SAUCE, SOAK THE ANCHO AND GUAJILLO CHILES FOR 25 MINUTES IN ENOUGH WATER TO COVER THEM.
- 7. • ONCE THE CHILES ARE SOFT, DRAIN THEM AND PLACE THEM IN THE BLENDER ALONG WITH THE GARLIC, ONION AND OREGANO, ADDING A LITTLE OF THE WATER. • WHERE THEY WERE SOAKED. • BLEND UNTIL IT HAS THE CONSISTENCY OF A SMOOTH SAUCE.
- 8. • HEAT OIL IN SKILLET OVER MEDIUM-HIGTH HEAT; ADD THE SAUCE, AND SEASON WITH SALT TO TASTE. (STIR CONSTANTLY, AS IT TENDS TO JUMP) REDUCE THE FLAME AND SIMMER FOR APROX. 25 MINUTES.
- 9. • ADD THE SAUCE TO THE BROTH BY FIRTS PASSING IT THROUGH A STRAINER. LET IT BOIL AND ADD THE MEAT. BOIL OVER LOW HEAT FOR APPROX. 10 MINUTES. ADD THE CORN AND SEASON WITH SALT AND PEPPER. KEEP COOKING UNTIL THE CORN IS FULLY COOKED.
- 10. • SERVE THE POZOLE IN A DEEP DISH AND PLACE THE GARNISH ON ONE SIDE AS SHOWN IN THE PHOTO.