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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pozole (mexican hominy stew). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pozole (Mexican Hominy Stew) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pozole (Mexican Hominy Stew) is something which 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 must prepare a few components. You can cook pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you can achieve it.

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

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds!

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 special occasion dish in Mexico, especially in Guerrero State. Restaurants called pozolerías specialize in it. This hominy-studded stew is well known as a cure for hangovers and is often eaten in the wee hours of the morning as a preventive. This delicious, hearty and flavorful meal has been enjoyed for centuries, and it comes with a shocking history. The main ingredient in Pozole is Hominy, which is made from corn.

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