Go to the Recipe: Pozole Rojo
Can I substitute pork bones with, lets say, oxtail? And carnitas with beef chuck?
This recipe wasn't here last week when I decided to make pozole for a special for this week. I was kind of surprised honestly. A little bit late to make a bunch of changes but the nixtamalization part is helpful. I'm doubling the recipe basically (40.22z corn) and don't have a pot to accommodate 12 quarts of water plus the corn. I'm going to assume that the water/lye solution is like a brine insofar as that it doesn't need to be doubled as long as the food product is fully submerged...? (I'm using the 5g lye/5kg water for double the amount of corn).
EDIT: Yeah, no. That did not work at all. I mean, I have cooked corn that isn't husked and I'm going to sell it as posole, but the nix was not. Is it because of the solution? Is a .1% solution correct? Or did I miss something?
Yeah, the amount of cal is scaled as a percentage of the weight of the corn, not as a percentage of the water. Standard practice is 1% of the corn's weight in cal. (Same ratio is used for our fresh masa.
Hey! You can totally use beef cuts comparable to pork ribs/shoulder. Oxtail would be nice and chuck as well. Whether you can call it “pozole” or not is less important than it coming out delicious! Let us know how it goes. Thank you 😊
Yes! Thanks Sho
Thanks to both of you, for the recipe and the parametric!
Ok, I Made it with 1/2 of the guajillo chiles...still too spicy for me. I never thought this was going to be that hot... Thanks for sharing anyway. Nice step by step for better understanding flavor development, and mexican cuisine 👌
Hola Jonathan! This is such an awesome recipe! So I always get my corn from Masienda and I thought I had achieved making the best pozole, but this whole thing of making the carnitas and then just letting them meld with the rest of the pozole is genius! I haven’t made it yet, but my mouth waters from thinking about it. I will begin with procuring the neck bones. However, if I can’t get any, what would be next best thing? I traditionally use pig feet and shank. BTW, Who do you get your lard from?
Thanks for all the tips! I have made the traditional carnitas with the habanero line salsa. It was a blast and everyone enjoyed!
Hey! Love the idea of pig feet and shanks. You really need cuts with a lot of connective tissue and collagen for that broth body to be at its peak. Hope you enjoy. -JZ
Our pleasure! Interesting that the guajillos were too spicy. You can sub some Pasilla or ancho if you feel so inclined to tone down the heat. -JZ
