Pozole

Complex pork and hominy stew served with plenty of fresh toppings

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City/Region: Mexico

Time Period: 16th Century

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In Mexico and where I live in southern California, the holiday season means pozole. There are many different versions of this stew, including red, green, and white versions that are the colors of the Mexican flag. It can include many different kinds of meat, including pork, chicken, beef, turkey, sardines, and shrimp.

This recipe is for a red pozole with pork and was given to me by my mother-in-law. I couldn’t find a written recipe for pozole in any of my historical Mexican cookbooks, so my mother-in-law came to the rescue with this version that has been handed down for generations.

If you haven’t had pozole, make this, or at least have some from your local Mexican restaurant. The flavors are complex and the many textures go together beautifully. You can even adjust the spiciness to your liking. As written, this recipe has a ton of chili flavor without a lot of heat, but you could add in some hotter chilis if you want more spice. This is a perfect stew for a cold winter day.

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Ingredients:

Stew

• 10 cups (3 kg) hominy
• 2 to 3 lbs (1 kg) pork shoulder or leg, cut in to 1” chunks
• Some meat with bones, like pork neck or trotters
• 2 tablespoons salt
• 1 bulb of garlic, divided in two
• 1 onion, peeled and cut in half
• 15 to 20 guajillo chilis, or hotter chilis if you prefer
• 2 teaspoons cumin
• 1 tablespoon dried Mexican oregano
• 1 cup (235 ml) chicken stock, or 2 to 3 tablespoons Knorr chicken bouillon (recommended)

Toppings

• Radish, sliced
• Onion, chopped
• Cabbage, sliced
• Avocado, sliced
• Lime wedges
• Oregano
• Tortilla chips

Instructions:

1. Soak the chilis for 1 to 2 hours. They float, so set something heavy on them to keep them submerged.
2. While the chilis soak, bring 6 to 8 quarts of water to a boil in a large pot. Add the salt, half of the garlic, and both halves of the onion. Leave the garlic whole and don’t cut up the onion any more. Add the pork, bring back to a boil, and boil for 1 hour. Check it about every 10 minutes and skim off any scum that forms on the surface.
3. When the hour is almost up, drain the soaked chilis, reserving the water. Don’t try to squeeze the water out of them. It’s possible that they will burst and you’ll squeeze spicy chili juice into your eye. This didn’t happen to me, of course, but it’s possible. Take the stems off the chilis and remove the seeds. In a blender, combine the chilis, the rest of the garlic, and about 1 cup of the reserved soaking water. Blend until smooth. Pass through a sieve so that you have a nice, smooth sauce.
4. After the pork has boiled for an hour, stir in the chili sauce, oregano, chicken bouillon, and cumin. Boil for 30 minutes, or until the meat is nice and tender. Taste and add more salt or seasonings if desired, and add more water if needed.
5. Stir in the hominy, and cook, covered, for another 30 minutes.
6. Serve it forth, but save some to eat over the next few days because the flavors really develop. Don’t forget the toppings: radish, onion, cabbage, avocado, lime, oregano, and tortilla chips.

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