(Mexican pork, chicken and hominy stew)
I had pozole for the first time at Richard Thomas’s house in New York about a year and a half ago n DAMN, was it goooood! His wife made a kick ass green pozole and shut it down! I made this for the first time last week during the storm here in LA. The definition of pozole is “foam,” because the Aztecs believed hominy resembled a foamy froth. Pozole is a dish for special occasions in Mexico. Occasions like breakfast, lunch and or dinner…Please excuse my very ghetto measurements on this recipe, as I went commando!
Smoked Pork neck bone : 1 1/2 to 2 pounds
(Except no substitutes! The depth of flavor you get from the neck bones is ridiculous! I usually keep some frozen neck bone meat on hand to toss into soups and stews when I cook. This is double, top secret chef knowledge!)
Chicken thighs: 1 1/2 to 2 pounds
10 dried ancho, or guajillo chilies
Fresh hominy, rinsed — 2 to 3 cups
Ground cumin: 2 teaspoons
Salt: 2 teaspoons
Water: 12 cups
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Chile piquín, ground
Cook the chicken thighs with chopped carrots, celery, bay leaf,
and onions and garlic in water until tender about an hour and a half
or two hours. Remove thighs and cool. Remove the meat from the
bones and shred the meat. Strain stock and reserve in
the fridge. After the stock has congealed I removed the fat at the top.
This is liquid GOLD!
Do the same with the neck bones.
I used dried hominy for the first time. Soaked it over night and
cooked it in salted water for about an hour and a half. I did all of
this the day before.
Meanwhile remove the stems and seeds from the chilies. Roast them
for a couple of minutes in an iron skillet. This gives it an even smokier flavor!
Add some of the reserved
stock and soak the chilies for 20 to 30 minutes until soft.
Puree in a blender with a chopped onion and two garlic heads.
Add the pork, chicken, hominy, garlic, ground cumin, salt and the reserved stock
to a large pot. I used mostly the pork stock, as it was richer and mixed it with a little of the chicken stock. Add the dried chile sauce to the stew and simmer for 20 – 30 minutes.
Pozole varies according to the region, The most basic is known
as pozole blanco, or white pozole and is very popular in
Guadalajara. It is the same as the above recipe but without the dried
Pozole Verde (Green pozole):
Popular in the state of Guerrero. It’s the same as the recipe above
with the following variations. Toast 1 cup of shelled pumpkin seeds
(pepitas), and puree them in a blender with 1 to 2 cups of
of fresh cooked tomatillos, a chopped jalapeño, a couple of
leaves of lettuce, a few sprigs of chopped cilantro and a little liquid
from the stewpot. Strain through a sieve into a hot skillet and boil
for 5 minutes. Stir into the stew for the last 20 to 30
minutes of simmering.
*Sometimes a raw egg is stirred into the stew just before serving.
What would I do differently? Use more hominy! I didn’t make enough of it. So, here’s my secret weapon. I make the Pozole ahead of time. Freeze it…so, when friends drop by, I warm it up n throw this on’m in like 10 minutes! Killin’m soflty with my grub, killin’m softly…