Best 2 Pozole Mexican Pork And Hominy Stew Recipes

Pozole, a traditional Mexican pork and hominy stew, has been a staple in Mexican cuisine for centuries. This flavorful and hearty dish is a delightful combination of tender pork, plump hominy, and a rich, flavorful broth. With variations spanning different regions of Mexico, pozole offers a culinary journey that celebrates the diverse flavors and traditions of this vibrant culture. Whether you're a seasoned cook looking to elevate your pozole-making skills or a beginner eager to try this classic dish, this article will guide you through the process of creating a delicious and authentic pozole that will satisfy your taste buds and transport you to the heart of Mexico.

Here are our top 2 tried and tested recipes!

POZOLE (MEXICAN PORK AND HOMINY STEW)

Pozole (Mexican pork and hominy stew) image

Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.

Provided by Pierre Franey

Categories dinner, weekday, main course

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pork chops, about 1 1/2 pounds
2 chicken legs plus thighs, about 1 1/2 pounds
6 cups water
1 onion, about 1/4 pound, peeled and quartered
1 large clove garlic, peeled
Salt to taste if desired
2 tablespoons chopped hot green chilies, optional (see note)
12 peppercorns
2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods
1 small head iceberg lettuce
12 radishes
1 lime
1/2 cup finely chopped Bermuda onion

Steps:

Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
Serve soup in individual heated soup bowls.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

Ingredients

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

Tips:

To make the broth more flavorful, roast the pork shoulder with plenty of spices before simmering it in the pot.
Use dried hominy instead of canned hominy for a more authentic flavor and texture. If using dried hominy, be sure to soak it overnight before cooking.
Add vegetables such as carrots, celery, and onions to the pot for extra flavor and nutrition.
Serve pozole with a variety of toppings such as shredded cabbage, radishes, cilantro, and lime wedges.
Pozole is a hearty and flavorful stew that can be served as a main course or as a side dish.

Conclusion:

Pozole is a delicious and versatile Mexican stew that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich broth, tender pork, and hominy, pozole is sure to be a hit with your family and friends. So next time you're looking for a hearty and flavorful meal, give pozole a try!