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Mexican Food 101: Pozole
In honor of Mexico’s bicentennial this month, we’re dedicating the Sept. 8 food section to all things gustatory about our neighbor to the south. This Mexican Food 101 series will highlight a few traditional dishes you might want to make at home.
Traditionally, home cooks remove the pointed end or germ from each puffed-up kernel, which allows the corn to unfold like a flower when cooked into the stew. You can use canned hominy, but try to find dried hominy at a Mexican market. You’ll have to soak the kernels overnight before cooking them like beans, but the kernels are much more tender and plump than what comes out of a can.
Stock and shredded meat from two whole chickens is an easy alternative to pork, and you can even use the green tomatillo sauce from the enchiladas instead of the ancho arbol puree. Only have dried chipotles, pasilla or guajillo peppers? Feel free to swap them for the anchos or arboles.
Don’t let the pigs feet in the ingredients scare you off. You can use store-bought stock or bouillon, but the result won’t be as hearty as if you go for the real thing.
A Mexican soup like pozole just isn’t the same without a variety of garnishes added right at the very end. They add a burst of crunch and flavor to each bite, so don’t think of serving pozole without them.
Red Pozole with Pork
1 1/2 cups dried hominy or 2 29-oz. cans hominy (about 5-6 cups)
3 lb. pork shanks or ham hocks, cut into 11⁄2 inch thick pieces
1 1/2 lb. pigs’ feet
1 1/2 lb. bone-in pork shoulder, cut into 3 or 4 pieces
3 Tbsp. salt, divided
2 large white onions, chopped and divided
8 (about 4 oz.) dried ancho chiles, stemmed and seeded
4 dried chiles de arbol, seeded
1 medium head garlic, cloves broken apart, peeled and chopped
3 Tbsp. dried Mexican oregano
For garnish:
3/4 cup cilantro, chopped
3 limes, cut into wedges
4 cups shredded cabbage
10 radishes, thinly sliced
8 corn tortillas, cut into strips and fried lightly (you could also use store-bought tostadas)
If using dried hominy, soak the kernels in water overnight and boil for 2-3 hours until tender. Place the meat in a 10-quart pot and cover with about 4 quarts water. Add 2 Tbsp. salt and half the onions and bring to a boil. Skim off any foam that rises to the top, reduce heat to simmer, partially cover and boil for about two hours. Remove the meat from the broth and let cool, or, if you have time, let the stock and meat cool together for a richer flavor.
While the stock boils, rehydrate the chiles by placing them in a saucepan with enough water to cover. Bring to a boil and let simmer for about 15-20 minutes until soft. Remove pan from stove and let cool for 30 minutes. In a food processor or blender, purée garlic with the chiles and rehydrating liquid. Reserve.
Once the meat has cooled and been removed from the stock, separate the meat from the bones and shred or chop the meat. (You should have about 2 quarts broth and about 5 cups meat.) Skim the broth to remove any unwanted ligaments or fat, add the meat back to the pot and bring to a boil. (You can roast the bones and feet to make more stock for another dish or you can just throw the excess skin, bones and feet away.)
Add the hominy, chile garlic puree, remaining Tbsp. salt and oregano and simmer soup for at least 30 minutes. (Strain the puree if there are visible pieces of chile skin still present.) While the pozole is simmering, place the garnish ingredients (remaining onions, cilantro, limes, cabbage, radishes, tostada pieces) in small bowls. Serve soup in bowls and top with desired garnishes. Serves 12.
— Addie Broyles, adapted from a recipe in ‘Mexico One Plate at a Time’ by Rick Bayless
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