Recipe of Pozole (Mexican Hominy Stew) in 23 Minutes for Mom

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pozole (mexican hominy stew). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pozole (Mexican Hominy Stew) is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Pozole (Mexican Hominy Stew) is something which I have loved my whole life.

Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers. To some, this soup is at its best thanks to the garnishes, which provide balance and flavor in addition to decoration.

To begin with this recipe, we must prepare a few components. 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. Get 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. Make ready 10 large Dried Chiles (Guajillo, New Mexico)
5. Make ready 1 Yellow or White Onion stuck with 2-4 whole cloves
6. Take 1 Tbsp +/- Garlic
7. Take 1 Bay Leaf
8. Make ready 2 tsp Toasted Cumin Seeds (important to toast them)
9. Make ready Salt and Pepper
10. Make ready Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish

I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! This delicious, hearty and flavorful meal has been enjoyed for centuries, and it comes with a shocking history.

Steps 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!

The main ingredient in Pozole is Hominy, which is made from corn. Due to the belief that humans were made by the corn gods, in Mexican Aztec history. If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. Pozole is easily one of Mexico's most iconic and beloved dishes, but where does it originate and why does no one pozole taste like another?

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