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Pozole (Mexican Hominy Stew)

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We hope you got insight from reading it, now let’s go back to pozole (mexican hominy stew) recipe. You can cook pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Pozole (Mexican Hominy Stew):
  1. You need 1.5 # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
  2. Get 1.5 # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
  3. Take 1.5 # Pork Belly cut in large chunks (2in.)
  4. Get 10 large Dried Chiles (Guajillo, New Mexico)
  5. Provide 1 Yellow or White Onion stuck with 2-4 whole cloves
  6. Prepare 1 Tbsp +/- Garlic
  7. Use 1 Bay Leaf
  8. Provide 2 tsp Toasted Cumin Seeds (important to toast them)
  9. Take Salt and Pepper
  10. Provide Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish
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!

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