Best 2 Pozole With Duck And Mezcal Recipes

**Pozole with Duck and Mezcal: A Unique and Flavorful Mexican Soup**

Pozole is a traditional Mexican soup or stew that is typically made with hominy, a type of dried corn. This recipe for pozole takes a unique twist on the classic dish by using duck and mezcal, a smoky Mexican spirit. The duck adds a rich and flavorful depth to the broth, while the mezcal adds a subtle smokiness that complements the other ingredients perfectly. This pozole is a hearty and satisfying meal that is perfect for a cold winter day. It is also a great way to celebrate a special occasion, such as a birthday or anniversary.

**Other Recipes in the Article:**

* **Pozole Verde with Chicken:** This recipe uses chicken instead of duck, and it is made with a green sauce made from tomatillos, jalapeños, and cilantro.
* **Pozole Rojo with Pork:** This recipe uses pork instead of duck, and it is made with a red sauce made from tomatoes, ancho chiles, and guajillo chiles.
* **Pozole Blanco with Shrimp:** This recipe uses shrimp instead of duck or pork, and it is made with a white sauce made from chicken broth, cream, and cornstarch.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile Mexican dish.

Check out the recipes below so you can choose the best recipe for yourself!

POZOLE

Pozole image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons extra-virgin olive oil
1 cup baby carrots, sliced
1 tablespoon minced fresh oregano
3 scallions, sliced
2 cloves garlic, minced
One 4-ounce jar sliced pimiento peppers, drained
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon red chile flakes
1 tablespoon tomato paste
1 quart (4 cups) low-sodium chicken stock
2 cups shredded rotisserie chicken (white or dark meat, depending on your preference)
One 15.5-ounce can white hominy, drained
One 14.5-ounce can fire-roasted crushed tomatoes
2 limes, 1 halved and 1 cut into wedges
1 cup shredded napa cabbage
1 bunch fresh cilantro, leaves picked
1/4 cup thinly sliced radishes
1 avocado, diced
1/2 cup sour cream
Hot sauce, as needed

Steps:

Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.

NEW MEXICAN POZOLE

New Mexican Pozole image

In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.

Provided by David Tanis

Categories dinner, main course

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
3 ounces dried red New Mexico chiles (about 10 large chiles)
2 pounds fresh pork belly, cut in 2-inch cubes
2 pounds pork shoulder, not too lean, cut in 2-inch chunks
Salt and pepper
1 large yellow onion, peeled, halved and stuck with 2 cloves
1 bay leaf
1 tablespoon chopped garlic
2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
2 cups finely diced white onion, soaked in ice water, for garnish
Lime wedges
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish

Steps:

Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 19 grams, Sodium 567 milligrams, Sugar 2 grams

Tips:

Choose the right duck. A young duck, such as a Pekin or Muscovy duck, will have more tender meat than an older duck.
Brown the duck before cooking. This will help to develop the flavor of the duck and make the meat more tender.
Use a Dutch oven or other heavy pot. This will help to evenly distribute the heat and prevent the pozole from burning.
Add plenty of liquid. The pozole should be about two-thirds liquid.
Season the pozole to taste. Add salt, pepper, and other spices to taste.
Serve the pozole with your favorite toppings. Some popular toppings include avocado, cilantro, radishes, and lime wedges.

Conclusion:

Pozole with duck and mezcal is a delicious and unique twist on the classic Mexican soup. The duck adds a rich, flavorful broth, while the mezcal adds a smoky, earthy flavor. This pozole is sure to be a hit at your next party or gathering.