Pozole (Mexican Hominy Stew)
Pozole (Mexican Hominy Stew)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pozole (mexican hominy stew). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Pozole (Mexican Hominy Stew) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Pozole (Mexican Hominy Stew) is something that I’ve loved my entire life. They’re nice and they look fantastic.

Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion. Pozole Rojo is a traditional mexican recipe made with hominy and tender pork. A rich and delicious soup that will warm you up and make your heart sing!

To begin with this particular recipe, we must prepare a few components. You can cook pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pozole (Mexican Hominy Stew):
  1. Make ready 1.5 # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
  2. Get 1.5 # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
  3. Get 1.5 # Pork Belly cut in large chunks (2in.)
  4. Get 10 large Dried Chiles (Guajillo, New Mexico)
  5. Take 1 Yellow or White Onion stuck with 2-4 whole cloves
  6. Get 1 Tbsp +/- Garlic
  7. Get 1 Bay Leaf
  8. Take 2 tsp Toasted Cumin Seeds (important to toast them)
  9. Prepare Salt and Pepper
  10. Get Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish

Pozole rojo is a deliciously hearty Mexican stew with hominy and either pork or chicken. The deep red broth is made with dried chile's and aromatics such as onion, garlic and fresh oregano. I used both guajillo and ancho chile's which gave it a rich deep smokey flavor. My tip: take out ALL the seeds and stems from the chile's.

Steps to make Pozole (Mexican Hominy Stew):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired.
  8. 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.
  9. In my pic, I had White Rice left over so I just served over that. I KNOW….2 starches…..sue me!

Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. The star ingredient, hominy, is basically dried corn that has been alkalized in a mineral lime bath, which transforms the corn kernels into fat, tender, bean-like morsels. The types of chiles and meat used in the stew distinguish pozole rojo and pozole verde. This pork recipe is for pozole rojo and the red chile peppers produce a red (rojo) broth. In pozole verde, green chiles (e.g., jalapeños) and tomatillos create a green (verde) broth and it most often uses chicken.

So that is going to wrap it up for this exceptional food pozole (mexican hominy stew) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!