Posole - Hominy, pork, red chile broth
- 2 lbs pork shoulder, cut into chunks
- 1 large onion, chopped
- 6 cups chicken stock
- 2 cans of hominy, drained
- 5 dried red chile pods
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Garnishes: thinly sliced radishes, shredded cabbage, chopped onion, diced avocado, fresh cilantro, lime wedges
Traditional Posole is a hearty Mexican stew that is rich in flavor and history, often served during special occasions and holidays. The dish features hominy, which is dried maize kernels rehydrated through a process called nixtamalization, giving them a distinctive texture and taste. Tender chunks of pork are simmered in a robust red chile broth, which derives its complex flavors from a blend of dried chilies, garlic, and Mexican spices. With every spoonful, you'll find savory pork, puffed grains of hominy, and a broth with a perfect balance of heat and depth. It's a warming dish that can be customized with a range of garnishes such as shredded cabbage, radish slices, diced onions, chopped cilantro, and a squeeze of fresh lime juice. Description by ChatGPT.
Warm up with this traditional and comforting Hearty Hominy Pork Stew, or Pozole Rojo, a recipe that embodies the rich flavors and heartiness of a classic Mexican dish. Whether you're gathering with family or simply looking for that perfect bowl of soul-warming stew, this recipe from Cooking Con Claudia will guide you through creating an authentic culinary experience in your own kitchen.
Ingredients:
- 1 lb dry hominy (soaked overnight)
- 6 quarts of water
- Salt (to taste)
- 2 lbs pork shoulder, cut into pieces
- 1 lb neck bones (for added flavor)
- 1 onion, quartered
- 1 head of garlic
- 3 bay leaves
- 10 New Mexico chile pods (or Chile California for less heat)
- 5 Chile de Árbol pods (optional, for added heat)
- 1 additional onion, halved (for the sauce)
- 4 garlic cloves (for the sauce)
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 2 tbsp chicken bouillon powder
- 2 tbsp oil (for frying)
For Serving:
- Chopped cabbage
- Chopped cilantro
- Lime wedges
- Diced onion
- Sliced radishes
- Tostadas
Prep Time: 20 minutes (plus overnight soaking of hominy)
Cook Time: 2 hours
Total Time: 2 hours 20 minutes (not including soaking time)
Equipment: Pot, Blender, Skillet, Strainer
Servings: 6-8
Instructions:
1. Begin by making sure your hominy has been soaked overnight.
2. Fill a large pot with 6 quarts of water, add a generous pinch of salt, and bring to a boil over high heat.
3. Add the pork shoulder pieces and neck bones to the boiling water.
4. Once it comes to a second boil, skim off any foam or impurities that rise to the surface to achieve a clear broth.
5. To the pot, add the quartered onion, whole head of garlic, bay leaves, and soaked hominy. Decrease the heat to medium-low, cover, and cook for 1 hour and 30 minutes.
6. While waiting, prepare the chiles by removing the stems and seeds. Rinse them thoroughly to remove any dirt.
7. Place the cleaned chiles into the pot with the stew to soften for about 5 minutes. Then transfer the softened chiles to a blender.
8. Add broth from the pot to the blender until the chiles are covered. Extract the cooked onion and garlic from the pot if you prefer fresh ingredients for the sauce instead.
9. To the blender, include the halved onion, garlic cloves, oregano, ground cumin, and chicken bouillon.
10. Blend everything until you achieve a smooth sauce.
11. In a skillet, heat the oil over medium heat before frying the sauce. Strain if needed and simmer, stirring occasionally, for about 10 minutes. Adjust seasoning to your liking.
12. Shred the cooked pork if desired while the sauce simmers.
13. Combine the sauce with the stew, stirring thoroughly. Continue cooking for another 20 to 30 minutes, ensuring the hominy is completely soft.
14. Remove the bay leaves, and now your pozole is ready to be served!
15. Top each serving with cabbage, cilantro, a squeeze of lime juice, onion, radishes, and other desired toppings. Serve hot, accompanied by tostadas for a traditionally delightful meal.
Cooking Tips:
- When prepping the chiles, if your skin is sensitive, it's advised to wear gloves to avoid irritation.
- Taste the sauce before adding it to the stew to ensure the seasoning is to your liking.
This recipe has been brought to you by Cooking Con Claudia. To see this recipe and many more, visit her YouTube channel: https://www.youtube.com/@CookingConClaudia
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