Pozole (Mexican Hominy Stew). Posole, also known as pozole, is a simple stew made with pork and hominy. It's easy to make and delicious to eat. Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy.
All Reviews for Pozole Rojo (Mexican Pork and Hominy Stew). Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup). I've been close friends with pozole rojo—the Mexican meat and hominy soup flavored with dried red chilies—for years, but only vaguely acquainted with pozole verde, its heartier, greener cousin that comes from the mountainous. You can have Pozole (Mexican Hominy Stew) using 10 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Pozole (Mexican Hominy Stew)
- You need 1.5 of # Pozole (Hominy) may be canned or fresh most often found in Latin Stores.
- It’s 1.5 of # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.).
- Prepare 1.5 of # Pork Belly cut in large chunks (2in.).
- It’s 10 of large Dried Chiles (Guajillo, New Mexico).
- You need 1 of Yellow or White Onion stuck with 2-4 whole cloves.
- You need 1 Tbsp of +/- Garlic.
- Prepare 1 of Bay Leaf.
- Prepare 2 tsp of Toasted Cumin Seeds (important to toast them).
- You need of Salt and Pepper.
- It’s of Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish.
Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozolli , meaning "hominy"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage. I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous.
Pozole (Mexican Hominy Stew) step by step
- If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that "authentic" flair..
- Drain the hominy and put in a large "caldero" or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour..
- During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seeds..
- Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter..
- Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is yours. Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic..
- Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and burst. Skim fat from surface if desired..
- Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired..
- When serving, put pozole, meat and broth into big bowls. Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired..
- In my pic, I had White Rice left over so I just served over that. I KNOW….2 starches…..sue me!.
She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Serve pozole in bowls like soup. Each person may add oregano, onions, radish and cabbage or lettuce to taste and squeeze on lime juice as desired. Tortillas or tostada shells spread with mashed avocado.