Pozole with Hominy – A Traditional Mexican Delight
Ingredients:
- 1.2 kg (2.5 lbs) pork shoulder, cut into chunks
- 3 liters (12 cups) water
- 2 medium white onions, halved
- 4 garlic cloves, peeled
- 30 ml (2 tbsp) salt
- 15 ml (1 tbsp) ground cumin
- 10 ml (2 tsp) dried oregano
- 5 ml (1 tsp) black pepper
- 1.5 kg (6 cups) canned hominy, drained and rinsed
- 4 dried guajillo chilies
- 4 dried ancho chilies
- 30 ml (2 tbsp) olive oil
- 60 ml (1/4 cup) fresh lime juice
- Fresh cilantro, chopped, for garnish
- Radishes, thinly sliced, for garnish
- Cabbage, thinly sliced, for garnish
- Avocado, sliced, for garnish
Cooking Time:
Total estimated time: 3 hours
Instructions:
Step 1: Prepare the Broth
In a large stockpot over medium-high heat, combine the pork shoulder, water, onions, garlic, salt, cumin, oregano, and black pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, for approximately 2 hours or until the pork is tender.
Step 2: Cook the Hominy
After 1 hour of simmering the pork, add the drained and rinsed hominy to the pot. Continue to cook until the pork is fall-apart tender, and the flavors have melded beautifully.
Step 3: Prepare the Chili Paste
While the broth is simmering, toast the guajillo and ancho chilies in a dry pan over medium heat for about 2 minutes until fragrant. Remove seeds and stems, then soak the chilies in warm water for 20 minutes until softened. Drain the chilies, and place them in a blender with a little of the soaking water. Blend until smooth. Strain the mixture to remove skins and seeds. Heat olive oil in a pan over medium heat and gently cook the chili paste for 5 minutes to deepen the flavor.
Step 4: Combine the Elements
Stir the chili paste into the simmering broth. Cook for an additional 30 minutes, allowing the chili flavor to permeate the pork and hominy. Taste and adjust the seasoning with salt, if necessary.
Step 5: Serve and Garnish
Ladle the pozole into bowls, and garnish each serving with fresh lime juice, cilantro, radishes, cabbage, and avocado slices. Serve hot with tortilla chips on the side.
Conclusion
You’ve just crafted a traditional pozole that not only satisfies the soul but also carries the essence of rich Mexican gastronomic history. From its aroma to its layered flavors, this dish delights with every bite. Share it with friends and family and let the warmth of this hearty stew bring more joy and connection to your table. As you get comfortable with this recipe, feel free to experiment and make it your own signature dish!
