From the TwoJunes, Lisa Bell and Nicole Rees. There are many different variations of pozole in different regions in Mexico, vegetarian and chicken included. The most famous are pozole verde with tomatillos, pozole rojo with dried chiles and pozole blanco, what we’ve made here, an intensely flavorful clear pork broth. Related Post: Sunday Supper Sunday Suppers are a great way to balance the weekday hustle by consciously taking back Sunday as a day of rest.
Ingredients For the Pork Stew:
- 2 Tbs. oil or bacon fat
- 3 lb. boneless pork shoulder, cut into 2” pieces
- 1 large white onion, chopped, about 3 cups
- 1 jalapeño or Serrano pepper, seeded and thinly sliced
- 4 cloves garlic, chopped
- 1 fresh bay leaf
- 1 ½ tsp. dried Mexican oregano
- 2 cans (15 oz. each) white hominy, drained and rinsed
- 2 tsp. kosher salt
Ingredients for the Accompaniments:
- ½ of a medium Savoy cabbage, cored and thinly sliced into ribbons, about 4 cups
- 1 large white onion, very thinly sliced, about 1 ½ cups
- 8 radishes, thinly sliced, about 1 ½ cups
- ¾ cup coarsely chopped cilantro
- 2 Tbs. dried Mexican oregano
- 2 Tbs. minced jalapeño or Serrano pepper
- 3 oz. crumbled cotija cheese, about ¾ cup
- Sour cream and/or sliced avocado
- Lime wedges
- Fried corn tortilla strips
- Dried smoked chili powder
- Heat the oil or bacon fat over medium-high heat in a deep, heavy 6-quart pot, preferably a Dutch oven. Brown the pork pieces, in 2 batches. Add the onion, jalapeno, garlic, bay leaf, oregano and salt to the pork.
- Add 12 cups of warm water; cover and bring to a boil. Reduce the heat to low. After 1 hour, add the hominy to the pot. Simmer until the meat is very, very tender and shreds easily, about 3 hours total.
- Serve the posole in large, deep bowls with the accompaniments to the side. Guests can add as much or as little of everything as perfectly pleases them.
Yield: Makes 8 to 10 servings.
Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees