Best 2 Pozole Mexican Pork And Hominy Stew Recipes
Pozole, a traditional Mexican pork and hominy stew, is a flavorful and hearty dish that is perfect for any occasion. This ancient dish, believed to have originated with the Aztecs, has been enjoyed for centuries and continues to be a staple in Mexican cuisine. With variations from different regions, pozole can be made with hominy, a type of dried corn, or cacahuazintle, a larger type of hominy, and is typically cooked with pork or chicken, along with a variety of spices and vegetables. This article presents three distinct pozole recipes: Pozole Rojo (Red Pozole), Pozole Verde (Green Pozole), and Pozole Blanco (White Pozole), each offering unique flavors and textures. Whether you prefer the spicy and earthy taste of Pozole Rojo, the bright and herbaceous notes of Pozole Verde, or the simple yet comforting flavors of Pozole Blanco, this article has a recipe to satisfy every palate. Dive into the history and preparation of this iconic Mexican stew and discover the vibrant flavors that make it a beloved dish.
Here are our top 2 tried and tested recipes!
POZOLE (MEXICAN PORK AND HOMINY STEW)
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
- When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
- Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
- Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
- Serve soup in individual heated soup bowls.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
Tips:
- Choose the right hominy: You can find hominy in canned or dried form. Canned hominy is fully cooked and ready to use, while dried hominy needs to be soaked and cooked before using. If you're using dried hominy, be sure to soak it for at least 8 hours or overnight before cooking.
- Use a variety of chiles: Pozole is traditionally made with a variety of chiles, such as guajillo, ancho, and pasilla. These chiles give the pozole a complex and flavorful broth. If you don't have all of these chiles on hand, you can substitute other dried chiles, such as chipotle or New Mexico chiles.
- Don't overcook the pork: The pork should be cooked until it is tender and juicy, but not overcooked. Overcooked pork will be tough and dry.
- Add hominy at the end of cooking: Hominy is a delicate grain and can easily overcook. Add it to the pozole during the last 30 minutes of cooking to prevent it from becoming mushy.
- Serve with your favorite toppings: Pozole is traditionally served with a variety of toppings, such as shredded cabbage, radishes, cilantro, and lime wedges. You can also serve it with avocado, sour cream, or salsa.
Conclusion:
Pozole is a delicious and flavorful Mexican stew that is perfect for a special occasion or a weeknight meal. It is made with a variety of ingredients, including pork, hominy, and chiles, and can be customized to your liking. Whether you like it mild or spicy, pozole is sure to be a hit with everyone at the table.
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