POZOLE (MEXICAN PORK AND HOMINY STEW)
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
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
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Beeba Munda
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Deandra Henry
[email protected]I've never made pozole before, but this recipe made it really easy. It turned out so well that I'm definitely going to make it again.
Ofentse Mokgonyana
[email protected]This pozole is amazing! I love the combination of flavors and textures. It's the perfect comfort food for a cold winter day.
Me Riyaz khan
[email protected]I was really excited to try this recipe, but it was a bit disappointing. The broth was too thin and the pork was dry.
Wendy Slaten
[email protected]This is the best pozole recipe I've ever tried! It's so easy to make and it always turns out perfect. I love that I can adjust the spiciness to my liking.
Amanda Tryon
[email protected]The pozole was good, but it was a lot of work to make. I'm not sure if I would make it again.
eptix
[email protected]This recipe was a bit too bland for my taste. I ended up adding some extra spices to give it more flavor.
Tuba Azhar
[email protected]I've made this pozole recipe several times now and it's always a hit. The broth is so flavorful and the pork is always tender. I love serving it with all the toppings, especially the avocado and cilantro.
Archil Ghibradze
[email protected]The pozole was easy to make and very flavorful. I used chicken instead of pork and it still turned out great. I will definitely be making this again!
Rhys John
[email protected]I followed the recipe exactly and the pozole turned out great! It was a little spicy for my taste, but I just added a bit of sour cream to cool it down. Overall, I'm really happy with how it came out.
Amelia Mouret
[email protected]This pozole recipe was absolutely delicious! The flavors were incredibly rich and complex, and the pork was fall-apart tender. I especially loved the addition of the hominy, which gave the stew a nice chewy texture. I'll definitely be making this aga