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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, pozole (mexican hominy stew). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pozole (Mexican Hominy Stew) is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Pozole (Mexican Hominy Stew) is something that I have loved my entire life.

Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers. To some, this soup is at its best thanks to the garnishes, which provide balance and flavor in addition to decoration.

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

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

It is the same as the above recipe, but dried chiles are added. 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. Pozole rojo is a deliciously hearty Mexican stew with hominy and either pork or chicken.

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!

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. How to make Green Chicken Pozole! (Easy Steph by Steph) Views Recipe #greenchickenpozole #viewsrecipe #stephbysteph Links to use on videos: Views Red. This classic Mexican pork and hominy stew has a rich, cooked-all-day taste, but is ready in a fraction of the time and weeknight-friendly, thanks to the Instant Pot.

So that’s going to wrap this up with this special food pozole (mexican hominy stew) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!