Pozole

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Pozole

Pork, Hominy & Chilli Soup

Pozole is a dish close to the heart of Mexican kitchens...a rich, soul-warming soup traditionally made to bring family & friends together. Slow-cooked pork, hominy corn & a broth full of deep chilli flavour make this dish a true celebration of comfort & tradition.

SPICINESS

SERVES

4

COOKING TIME

3 hours

Ingredients

  • 1 8 pack La Tortillería corn tortillas
  • 500 g free range pork sholder
  • 4 free range pork with bones
  • 1 pork feet cut in 4
  • 1 tin corn pozolero
  • 2 onions
  • 16 garlic cloves
  • 3 guajillo chillies
  • 3 ancho chillies
  • 20 arbol chillies
  • 1 pinch oregano
  • 2 aromatic cloves
  • 4 bay leaves
  • 1 pinch marjoram
  • 2 tbsp white vinegar
  • 4 peppercorn
  • 1 bunch radish
  • 1/4 pcs lettuce sliced
  • 1 lime in wedges

Cooking Instructions

  1. Place the meat in a big pot & cover it with water, about 5cm over the meat. Bring it to the boil & let it cook for 20 minutes.
  2. Once the meat has released some blood & fat, strain it out & start fresh. This time, cover the meat with water 10cm above it. Add in one whole onion, 10 garlic cloves, bay leaves, & a tablespoon of salt. Cook on medium-low heat for about 1.5 hours.
  3. In a separate pot, hydrate the ancho & guajillo chillies. Be sure to remove the seeds & stems before you add them to the pot.
  4. After 20 minutes, the chillies will be nice & soft, blend them with 5 garlic cloves, a pinch of oregano, half a tablespoon of salt, half an onion & a bit of water. Once it’s smooth, strain it to get rid of any bits.
  5. For a bit of extra heat, we’ll make a spicy adobo chilli salsa. In a pan, lightly fry the arbol chillies with one garlic clove over medium-low heat – just enough to release their aroma without burning them. Then blend the chillies with some peppercorns, aromatic cloves, marjoram, a teaspoon of salt, 2 tablespoons of white vinegar & a bit of water. Blend it all together until smooth.
  6. Once the meat’s been cooking for 1.5 hours, remove the onion & add the adobo & the tinned pozole corn (which should be well rinsed & strained) into the stock. Let it cook for another hour.
  7. Shred the meat & serve with some sliced lettuce, radishes, chopped onions & a wedge of lime for that extra zing.
  8. You can serve it with tostadas on the side, topped with sour cream for that perfect finishing touch.

¡Buen provecho!

 

 

 

 

 

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