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Just kidding, not it’s not. I don’t know what pozole means, but I know it’s delicious. Sort of a cross between a soup and a stew, this Mexican comfort is traditionally made with some type of meat, often pork, and hominy, a type of corn. If you’ve never had hominy, it is similar to corn but bigger and starchier. It reminds me of the masa on tamales. This soup is super simple but really hearty and wonderful. You can customize the toppings like a bowl of froyo…but not. I went with sliced radishes, cilantro, avocado, and a squeeze of lime on mine. You can also add shredded cabbage and crunched up tortilla chips, as well as hot sauce if you want to spice things up. To make the soup, you won’t need much more than a can of hominy, a pork shoulder, and a couple jalapenos, which makes this a very economical meal. If you don’t see the right size pork shoulder in the meat section (you’ll need one that is about 1.5 lbs) then bat your eyelashes at the butcher and he’ll cut one for you. It worked for me anyway…

P.S. Fact of the day: Meats, vegetables, and herbs retain more nutrients when cooked into a soup than in other cooking methods.

Pozole

1.5 lbs pork shoulder

4 garlic cloves

1 onion

1 tbsp. cumin

1/2 tsp. black pepper

1 tbsp. salt

1/4 tsp. oregano

2 tbsp. oil

1/2 tsp. cayenne

2 tbsp. chili powder

4 cups canned white hominy, drained and rinsed

3-5 cups of the liquid from cooking your pork shoulder

1-2 whole fresh jalapenos, seeded and chopped

Place the pork shoulder in a large pot. Sprinkle with the cumin, black pepper, salt, and oregano. Cut the onion in half, set one half aside, and give one half a rough chop and add it to the pot. Take two of your garlic cloves, peel them, and give them a quick smash with the back of your knife. Add just enough water to cover the pork, and bring to a boil. Skim off any foam, and cover and simmer for 45 minutes.

Remove the pork and broth, reserving the broth. In the same pot, add a drizzle of olive oil. Dice the remaining onion half and two cloves of garlic, and saute until the onion is translucent. Add the cayenne and chili powder.

Dice the pork shoulder into 1 inch cubes, removing any large pieces of fat. Add to the onion mixture.

Stir in the hominy, pork broth, and jalapenos (1 or 2 depending on your spice preference).

Cover and simmer for about an hour, until the pork and hominy are tender. Skim any fat or grease off of the top, and add salt if necessary.

Serve it now, or later, because it just gets better with time. Top with desired garnishes, and give yourself a pat on the back because this one took some patience, which is not a strong suit, at least not for me. Enjoy!

This took a long time to make, so here’s a nice short song:

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