Pozole (Mexican Hominy Stew)
Pozole (Mexican Hominy Stew)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pozole (mexican hominy stew). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pozole (Mexican Hominy Stew) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Pozole (Mexican Hominy Stew) is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you can achieve that.

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

So that is going to wrap it up for this special food pozole (mexican hominy stew) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!