Mexican Pozole
by Editorial Staff
Pozole is a very light and surprisingly tasty stew made from pork, dried chilli and hominy. This recipe for a traditional Mexican stew with red chilli.
Cook: 3h.
Servings: 6
Ingredients
- 2 lb. pork shoulder (or butt)
- 5-6 glasses of water (cold; or enough to cover)
- 3 cloves of garlic
- 3 dried red chiles from New Mexico (or other large, soft, dried red chiles)
- 2 teaspoons of salt (plus more to taste)
- 6 cups cooked flour (or canned)
- 1 teaspoon dried Mexican oregano
- cilantro (chopped)
- green onions (chopped)
- radish (finely or chopped)
- green cabbage (finely chopped)
Directions
- Collect ingredients.
- Cut the pork into pieces. Traditionally, chunks are large enough but cut the pork into small chunks if desired.
- Place the pork in a large saucepan and pour in enough cool water to cover about 5 to 6 cups. Bring to a boil, skimming off any foam that forms in the saucepan.
- Peel the garlic and remove the stem and chilli seeds. Add garlic, chilli and salt to the pork.
- Reduce heat to maintain an even simmer, cover and cook until the pork is tender, about 90 minutes. Alternatively, you can put a covered ovenproof pot in a 350 F oven for the same time.
- After the pork is cooked, add the Mexican nut and Mexican oregano. Continue simmering for another hour until the aromas have blended and the pork is very soft. Add water if necessary to keep the moisture at a good level, bring the mixture to a boil again and reduce the amount to a boil when necessary. Salt to taste.
- Serve in deep bowls.
Enjoy.
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