Stu Bouya-Pozole
by Editorial Staff
Bouya is a stew, or stew-like thick soup, prepared in the northern United States for large groups, fairs, community festivals and clubbing. Usually, bouya is cooked in large cauldrons, by several participants in the process, and preparation takes up to several days. This recipe offers a quicker homemade version of just 10 servings, in which a traditional multi-meats, vegetables and lots of spices bouya is filled with corn and chilli peppers to taste like a Mexican salted chowder. Such a two-in-one stew is warming, tasty, aromatic and very satisfying.
Ingredients
- 1 tbsp chopped fresh thyme
- 1 tbsp sweet paprika
- Cinnamon stick (7.5 cm) 4 tablespoon. lightly salted chicken broth
- 3 bay leaves
- 1 can (430 g) canned white hominy corn, rinse 2 cobs of fresh sweet corn, kernels cut
- chopped fresh cilantro, to serve 4 tbsp
- salted butter Half a large sweet onion,
- diced 1 large carrot,
- diced 2 celery stalks, diced
- half a large red bell pepper, diced
- 1 jalapeno pepper, chopped Fine sea salt and ground black pepper
- 4 garlic cloves, chopped 1 tablespoon. grated fresh or canned plum tomatoes
- 2 chicken legs without skin (0.7 kg.)
- 450 gr. pork shoulder, cut into slices 2.5 cm thick.
Directions
- Heat the butter in a large saucepan over medium heat. When it melts, add the onions, carrots, celery, bell peppers, jalapenos and 0.5 teaspoon each. salt and black pepper. Cook, stirring occasionally, until vegetables are soft and sweet, about 20 minutes. Add garlic and tomatoes and cook until thickened, about 10 minutes.
- Meanwhile, preheat your grill or grill pan over medium heat. Dry the chicken legs and pork with paper towels and sprinkle with salt and black pepper.
- Grill chicken and pork until well done on both sides and partially cooked on the inside, about 10 minutes. Cut the pork into 2.5 cm cubes.
- Add thyme, paprika, cinnamon stick, 1 teaspoon to the saucepan. salt and 1 teaspoon. pepper. Add both slices of meat, broth, 4 tablespoon. water and bay leaf. Bring to a boil and cook, lightly covered and stirring occasionally, until the pork is very tender when pierced with a fork, about 1 hour 30 minutes.
- Remove the chicken legs, remove the meat from the bones, cut it into large pieces and return to the saucepan.
- Add the hominy and simmer the stew for another 30 minutes to 1 hour, or until the meat is very tender and loose. Mash the pork in a saucepan to break up the pieces. Don’t worry if the chicken looks like it is almost dissolving: this is how the buoy is made. Add corn and cook for another 5 minutes.
- Remove the bay leaf and cinnamon stick. Taste and season with salt and pepper if necessary. Serve sprinkled with chopped cilantro.
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