So I had made Pozole recently, when the weather turned slightly under 75 degrees here in LA, just by having a craving for it. Traditionally, Pozole is a Mexican Stew that’s made around the Holiday’s, mainly Christmas and Mexican Independence Day. It’s meant for a big family gathering, as it is not possible to make Pozole in small portions. It contains for Pork, Garlic & Large hominy kernels (cachuazintle). You can certainly sub pork with chicken if you’d prefer. And the best part about this stew is that it gets better with time (next day Pozole is BOMB). The added extras on top after the soup is cooked, is what makes the soup though. You shred cabbage, diced onion, thinly sliced radishes, avocado, oregano, and a healthy squeeze of lime. Add some creme fresh, and warm up a corn tortilla, add some warm butter, roll it up and dip it in the soup. MMMMMMMMMM... seriously, my mouth is watering just thinking about it.
There are 3 types of Pozole... Red, White & Green (thus the color of the Mexican flag). My recent favorite is the Green , but when I was a kid, I loved the red (that’s what my mom and family made).
You can do whatever version you love, it’s just the green chili, red chili, or no chili for the white.
It does originate in Mexico, mainly Michoacán, Sinaloa, Zacatecas, Colima & Morelos. My family is from Zacatecas, so this is the stuff we were raised on, Holiday or no Holiday :)
So here is the recipe , if you’re like me and want to make it JUST BECAUSE. Or if you want to try and give this a go, as an option to Turkey!!
INGREDIENTS:
2 lbs Boneless Pork shoulder , cut into 1-11/2 inch pieces
4 Pigs Feet ( I know this sounds gross, but it will make the world of difference in your stew... it adds that Gelatin yumminess to it).
4 Pigs Neckbone (same as above... but you will find at a Mexican market, a butcher, or call your local butcher a few days and ask them to save some for you next time they have).
6 cups of Chicken stock, divided.
1 large can (I buy the largest can) of Hominy
1 large can of “El Pato” green Enchilada sauce (you can make your own sauce, but seriously...the experts have perfected it and you don’t need to be a hero... this is just as amazing). You can find “El Pato, at Ralphs, or any Mexican market, such as “Northgate”.
6 cloves of garlic
2 large onions (white or yellow will do fine)- chop them fine.
Add Salt & Pepper to your taste & liking
1 1/2 Tablespoons of Oregano
1/2 cup of cilantro leaves, coarse chopped.
2 Tablespoons Canola Oil
GARNISHES:
Chopped Cilantro
Chopped Cabbage
Finally chopped Onions
Oregano
Finely Sliced Radishes
Lime slices
Avocado slices
1) Heat a Skillet- add Canola oil- add chopped onion- salt & pepper.
2) Add your pork chunks to this, and cook for about 5 min, just barley browning.
3) Take a Giant industrial pot, or 3 big kitchen pots and pour your onion/pork mixture
4). Add your chicken stock to this
5) Add the garlic cloves.
6) Once boiling, add the Pig the feet and neck bones.
7) Add your Hominy
8). Add your Chile Verde Enchilada Sauce
9) Add Oregano evenly to each pot (or 1 1/2 tablespoon to the big pot)
10) Let boil for 1-2 hours.
*you can also put this all in a crock pot and let it cook overnight.
Taste your pork and make sure it’s tender and falling apart.
Add your garnishes accordingly. It should look like this:
WARM your tortilla, put some butter on it, and plenty of lime. Add garnishes as needed (I find my soup always rises, vs. go down).
Enjoy, ❤️
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