Pozole – Mexican Pork & Hominy Stew

posole.jpg

If it’s raining and miserable outside and you’re stuck in the house, then you might want to give this a try. It’s a meal you have to wait for, but that wait is well worth it. This Mexican classic is absolutely mouthwateringly delicious and a real hearty meal in itself. Hominy, the key ingredient are corn kernels which have been cooked in lime (not the fruit). This removes their chewy husks and leaves only the flesh which swells up to large bean like appearance. They have a distinctive flavour which is not unlike that of a corn tortilla, not surprising as corn tortillas are made from ground hominy. They are the key to the meal so don’t leave them out or indeed substitute. It won’t work.

Try my chicken version of Pozole HERE

RECIPE:

INGREDIENTS:
1.5kg pork roast (lean)
4 pints water
2 450g cans chopped tomatoes
6 dried red chillies (a mixture of chipotle and cayenne if you can get them)
1 large can of hominy (drained, retaining the liquid)
1 teaspoon ground oregano
1 teaspoon cumin seeds
2 medium onions (roughly chopped)
Salt & pepper
Hot Chilli Sauce (optional)
1/2 lime

3 spring onions (finely chopped)
1/2 avocado (roughly chopped)
100g Monterey Jack Cheese (coarsely grated)
Sour Cream
1 lime
3 flour tortillas

DIRECTIONS:
Place the pork in the water with the onion, chillies and salt. Bring to the boil then reduce the heat and gently simmer for 1 1/2 hours until the pork is very tender and falls apart fairly easily.
Turn off heat, take the meat out of the liquid and cool on a plate. Skim off any scum from the cooking liquid. When the pork is cool enough to handle, shred it with 2 forks, removing any fatty bits. Place it back into the cooking liquid.
Add the tomatoes, cumin and oregano and simmer gently, partially covered for 30 minutes. Add the drained hominy together with about 1/4 cup of the can’s liquid. and simmer partially covered for a further hour.
Add hot chilli sauce and pepper to your taste. Squeeze in 1/2 lime juice and some more salt if neccessary.

SERVING:
Cut into 6 equal pieces and fry the flour tortillas in a little oil until they crispen. Leave to cool.
Spoon in the pozole to your serving bowl and arrange 3-4 tortilla chips, a little avocado, cheese, sour cream, spring onions and a lime wedge.

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