Pozole

Name: Pozole
Total time: 150 min
Yield: 6 log
Ingredients: Pork shoulder 1kg (bare tukdon mein kata hua); Safed hominy 800g (chhana, dhoya hua); Sookhi guajillo mirch 4; ancho mirch 2; Piyaz 1; lehsan 6 clove; Tez patta 2; oregano 2 tsp; zeera 1 tsp; Namak; pani ya halka stock 3 litre; Serve ke liye kata band gobhi; mooli; piyaz; lime; Serve ke liye sookha oregano; chilli flakes

150 minute · 6 log · Duniya Ke Khane · Mexico

Pork, hominy, mooli, band gobhi aur lime ke sath laal pozole ka piyala

Pozole Mexico ki celebration soup hai, hominy ke sath banai jati hai, bare safed makai ke dane jo lambe simmer mein phool kar naram ho jate hain, aur pork jo chamach se tootne tak pakta hai. Laal version ka rang aur gehraai sookhi guajillo aur ancho mirchon se aati hai, jo naram blend kar ke broth mein milai jati hain, jabke topping taazi aur kurkuri rehti hain, kata hua band gobhi, mooli, piyaz, oregano aur lime. Is mein waqt lagta hai, lekin zyada waqt baghair tawajjo ke guzarta hai, aur aik pot bohat logon ko khila deta hai. Weekend par pakayein, broth ko rich aur topping ko alag rakhein, aur har koi apna piyala table par khud finish kare.

Open the interactive recipe — switch language, watch the video, save it

Recipe Ki Video

Recipe ki video dekhein

Ajza

Pork shoulder 1kg (bare tukdon mein kata hua)
Safed hominy 800g (chhana, dhoya hua)
Sookhi guajillo mirch 4
ancho mirch 2
Piyaz 1
lehsan 6 clove
Tez patta 2
oregano 2 tsp
zeera 1 tsp
Namak
pani ya halka stock 3 litre
Serve ke liye kata band gobhi
mooli
piyaz
lime
Serve ke liye sookha oregano
chilli flakes

Banane Ka Tareeqa

Sookhi mirchon ko garam pani mein 15 minute bhigoyein, chhanein, aur lehsan aur thore bhigoye hue pani ke sath naram blend karein.
Pork, hominy, piyaz, tez patta aur pani ko bare pot mein daalein, ubal le aayein, aur upar aane wali jhaag utaar lein.
Halki simmer par rakhein, aadha dhak dein, aur 90 minute pakayein, agar pani kam ho to garam pani daalte hue.
Blend ki hui mirch ki sauce ko chhalni se chhan kar pot mein daalein, achhi tarah milayein, aur namak, zeera aur oregano se season karein.
30 minute aur simmer karein jab tak pork naram ho kar tootne lage aur broth rich aur laal ho jaye.
Pork nikaal lein, do kaanton se kaat lein, aur wapas pot mein daalein. Chakhein aur namak aur mirch theek karein.
Pozole finish hote hue topping tayyar karein, kata band gobhi, patli mooli, kati piyaz, lime aur oregano.
Gehre piyalon mein daalein, khoob topping daalein, aur saath garam tortilla serve karein.

Chef ki tip

Mirch ki sauce ko daalne se pehle chhanein. Chhalni chilke aur beej rok leti hai, aur broth naram aur silky rehti hai dana daar hone ke bajaye.

Serve Karna

6 logon ke liye hai, gehre piyalon mein, topping alag piyalon mein table ke beech mein. Har shakhs kurkurahat ke liye band gobhi, bite ke liye mooli, piyaz, oregano aur khoob lime daalta hai, jo rich broth ko halka karta hai. Scoop karne ke liye garam corn tortilla ke sath serve karein, aur zyada garmi chahne walon ke liye extra chilli flakes side par rakhein.

Store Aur Dobara Garam Karna

Pozole fridge mein 4 din tak rehti hai, aur raat bhar rakhne se zaiqa behtar ho jata hai. Broth aur pork ko ikatha, aur topping ko alag rakhein. Halki aanch par ubalne tak garam karein, agar gaarhi ho gayi ho to thora pani daalein. 3 mahine tak freeze ho sakti hai, fridge mein raat bhar rakh kar thaw karein. Taazi topping ko freeze na karein.

Ajza Ke Notes

Hominy lime se treat ki hui makai hoti hai, jis se dane bare, naram aur hazam mein asaan ho jate hain. Tin wali hominy tayyar hoti hai, sookhi hominy ko raat bhar bhigona aur zyada pakana parta hai.
Guajillo mirch rang aur halki phal jaisi garmi deti hai. Ancho gehri, kishmish jaisi gehraai daalti hai. Dono mil kar classic laal broth banati hain.
Pork shoulder mein itni charbi hoti hai ke lambe simmer mein juicy rehta hai. Lean pork sookh jata hai, is liye tukde bare rakhein aur simmer halki rakhein.
Shuru mein jhaag utaar lein. Is se broth saaf aur zaiqa saaf rehta hai.

Variations

Hari pozole: laal mirchon ki jagah tomatillo, hari mirch aur dhaniya use karein, blend kar ke usi tarah daalein.
Chicken pozole: pork ki jagah haddi wali chicken thigh use karein, aur simmer ka waqt taqreeban 45 minute kar dein.
Vegetarian pozole: sabzi ke stock ke sath mushroom aur beans use karein, aur wohi mirch sauce aur topping daalein.

Aam Ghaltiyan

Poora waqt tez ubalna. Pork sakht ho jata hai aur broth ganda ho jata hai, is liye halki simmer rakhein.
Mirch ki sauce ko chhane baghair daalna. Chilke aur beej broth ko dana daar bana dete hain.
Taazi topping ke baghair serve karna. Wo sajawat nahi hain, wo kurkurahat aur khattapan se rich broth ko balance karte hain.
Broth mein kam namak daalna. Aakhir mein chakhein, kyunke hominy aur pork ko chamakne ke liye achhi miqdar mein namak chahiye.

Aksar Puche Jane Wale Sawal

Kya pressure cooker use kar sakta hoon?

Ji haan. Pork aur hominy ko pressure par 35 se 40 minute pakayein, phir khule pot mein mirch sauce ke sath 10 minute finish karein.

Kya pozole bohat spicy hoti hai?

Laal version garam hoti hai, bohat tez nahi. Halki broth ke liye mirch ke beej nikaal dein, aur table par chilli flakes se garmi daalein.

Kya sookhi hominy use kar sakta hoon?

Ji haan, lekin raat bhar bhigoyein aur pork daalne se pehle naram hone tak simmer karein, jis mein aik ghanta extra lag sakta hai.

Pozole ke sath kya serve karun?

Garam corn tortilla, aur yahan di gayi taazi topping. Saada salad ki zaroorat nahi, topping hi salad hain.

More Duniya Ke Khane recipes · More Mexico recipes · All recipes

Share this recipe: https://www.zaikaworlds.com/roman-urdu/recipe/pozole · Share on WhatsApp