Hi, I’m Joana. Today, I will show you a way to make pozole (mexican hominy stew) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pozole (Mexican Hominy Stew) Recipe
Pozole (Mexican Hominy Stew) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Pozole (Mexican Hominy Stew) is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pozole (Mexican Hominy Stew):
- Prepare 1.5 # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
- Prepare 1.5 # Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
- Make ready 1.5 # Belly cut in large chunks (2in.)
- Prepare 10 large Dried Chiles (Guajillo, New Mexico)
- Prepare 1 Yellow or White Onion stuck with 2-4 whole cloves
- Take 1 Tbsp +/- Garlic
- Take 1 Bay Leaf
- Get 2 tsp Toasted Cumin Seeds (important to toast them)
- Make ready Salt and Pepper
- Make ready Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish
Instructions to make Pozole (Mexican Hominy Stew):
- 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.
- 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.
- 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.
- 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.
- Season 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 Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic.
- 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.
- Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired.
- 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.
- In my pic, I had White Rice left over so I just served over that. I KNOW….2 starches…..sue me!
So that is going to wrap this up with this special dish pozole (mexican hominy stew) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
