This is one of the most famous dishes in Mexico, the pozole. The word pozole comes from the Nahuatl pozolli = sparkling. Although there are many types of pozole, this is one of the most famous and popular in Mexico.
The pozole is a soup that is served as main course and whenever there are big gatherings, festivities or national holidays – pozole is always eaten.
The best way of describing the pozole is as a “soup-salad". That’s exactly what the pozole is a salad since it has many fresh ingredients, which are added into a maize soup with pork.
About the Recipe
For this recipe many ingredients are needed. Don’t get frighten about seeing many ingredients, by following all the steps correctly the pozole will come out perfect.
In this pozole you can use any pork pieces that you want. We recommend using pork pieces that have bone so the broth has more flavor.
To make the pozole white hominy is used, that comes from the cacahuazintle corn. By no means use another type of corn nor golden corn – it won’t give a good flavor to the pozole, in fact your pozole will taste horrible.
Put in a colander 17.6 oz of precooked white hominy and rinse it.
Transfer from the colander to a saucepan the precooked white hominy that was rinsed.
Also add in the saucepan:
17.6 oz of Pork Meat.
1/2 Onion (2.4 oz).
1 Garlic clove (.1 oz).
2 Bay Leaves.
The enough Water to cover all the ingredients.
1/2 tablespoon of Salt.
Bring the saucepan water to a boil over high heat.
When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the pork and the white hominy are well cooked.
Make sure that all the ingredients are always covered with water because it will consume. If scum accumulates on the surface remove it.
While the Maize and the Pork Cook...
Remove the seeds of 2 ancho peppers and 5 guajillo peppers.
Put in another saucepan:
The 2 Ancho Peppers with the ones you worked.
The 5 Guajillo Peppers with the ones you worked.
The enough Water to cover the chilies.
Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
Mix the saucepan ingredients and bring the salsa to a boil over high heat.
When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.
Prepare the Garnishes
Put in a ramekin 2 tablespoons of oregano, then set aside.
Put in another ramekin 5.2 oz of pork rind into chunks and reserve.
Cut 3 limes into wedges and put them in another ramekin, then set aside.
Slice 3 radishes and pass them to another ramekin, then set aside.
Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
Finely chop 1/2 onion (2.4 oz), put it in another ramekin and take all the ramekins to the table, in which the ingredients were put.
1 hour Later...
Verify that the pork that was left cooking is well cooked and soft; if not cook it for a longer time.
Take from the saucepan the pork meat with the kitchen spoon, wait until it cools a little and shred it; then set aside.
Cook the Pozole
Dice 2 avocados, put them in a ramekin and take it to the table.
The avocado is cut at the end because it oxidizes rapidly.
Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken; if not cook it for a longer time.
This is the maize that can be used to make your pozole. Although this pozole hominy is not in a precooked state, therefore you will have to do some previous steps before preparing the pozole.
The pozole without oregano is really not pozole. You have to put oregano to the pozole and there is no excuse because you can buy the oregano here – and the best is that it is organic.
To make the pozole you will need a good and large saucepan like the T-fal.
