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Pozole

February 22, 2014

Pozole is a Mexican stew based on hominy.  This is the version we serve at our house.  The contrasts are a delight — hot stew, cold vegetables; tender pork and potatoes, crunchy radishes and onions and cabbage.

pozole2 copy

Pozole

2 pounds boneless pork, cubed

2 T olive oil

1/2 to 1 cup chopped onion

2 or more cloves garlic, minced

1/4 cup flour

2 to 3 cups chopped fresh tomatoes, peeled and seeded

1-1/2 to 2 cups coarsely chopped peeled roasted Hatch green chiles (= Anaheim chiles), seeded and deveined (canned are okay)

1 t each: salt, black pepper, sugar

2 potatoes (Yukon Gold), cubed

1 quart chicken stock

1 15 oz. can of pozole, drained (I like white)

***

Sour cream

Lime wedges

Chopped cilantro, shredded cabbage, sliced radishes, sliced avocado

***

Brown the pork cubes in the olive oil in a large pot.  Drain the pork.  Add the onion and garlic, sauté for 3 or 4 minutes.  Add the flour, stir well, cook for a couple more minutes, stirring constantly.  Add the tomatoes, chiles, salt, pepper and sugar.  Add the stock.  Bring to a boil, cover, reduce to a simmer, cook for an hour.  Add the potatoes, cook for another 30 minutes.  The pork should be tender by now.  Add the pozole, heat through.  Correct the seasonings.  Serve in bowls, with sour cream, lime wedges, cilantro, radishes, cabbage, avocado – all to taste.  Pass the hot tortillas.

***

This is a forgiving recipe.  If you like tomatoes, add more.  Same with the chiles, and the garlic, and onion, and pozole.  I like to reserve about 1/2 cup each of the chopped chiles and tomatoes and add them during the last 20 minutes.  That way there are nice chunks in the stew.  A popular variation is to leave out the tomatoes completely – that makes pozole verde.

This is my adaptation of a Central Market recipe for Hatch green chili stew.  The version in my photos is more red and chunky than green and chunky.  The fresh tomatoes at the market were ho-hum that day, so I used canned tomatoes in tomato juice.  Authentic pozole rojo gets its color not from tomato juice, but from dried or toasted guajillo or ancho chiles, seeded and stemmed, then ground.  I was also short of frozen fresh roasted Hatch chiles, so I supplemented what I had with canned ones.

Joe

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