POZOLE WITH DUCK AND MEZCAL
The giant white hominy used to make pozole are a blank canvas. The hominy - soaked, then simmered using a quick-boil shortcut that skips the need for overnight soaking - welcome chiles and a good dose of cumin. This pozole includes prepared duck confit instead of the more usual pork or chicken. Some diced fresh pineapple in the thick stew balances the spicy heat. A small glass of mezcal is a fine partner, especially as a finishing touch. Save a little of the drink for when you and guests are almost finished eating, to pour into the bowl for the last soupy spoonfuls. It's what the French do in Gascony with their red wine when they enjoy a soup called garbure.
Provided by Florence Fabricant
Categories soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place hominy in a saucepan, add 4 cups water, bring to a boil and cook for 2 minutes. Set aside, covered, for 1 hour. Then simmer about 2 hours, partly covered, until starting to soften, adding more water if needed to keep kernels covered. Set aside.
- Heat duck fat or oil in a large sauté pan. Add the onion, bell pepper, poblano, leek and jalapeño. Cook on medium low until vegetables are soft and the onion barely starts to color, 5 to 6 minutes. Stir in the cumin, chipotle powder and cayenne. Cook for a minute, then add the pineapple and duck. Drain the hominy and add it. Add the chicken stock and tomato paste. Bring to a simmer, cover and cook on low about 1 1/2 hours, until the hominy has softened, is starting to look translucent and some of the kernels are popping open.
- Season with salt and red-pepper flakes to taste. Add the lime juice. Fold in the scallions and cilantro. Divide the mezcal among 4 small glasses and serve alongside, if desired, to sip with the pozole. As guests have nearly finished their pozole suggest they pour some of the mezcal into their bowls for the last few spoonfuls.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ashok Sunar
[email protected]I love the combination of duck and mezcal in this pozole. It's a unique and delicious dish that I will definitely be making again.
Anne Sharely
[email protected]This pozole is a great recipe for a weeknight meal. It's quick and easy to make, and it's also delicious.
AMOLO PAUL
[email protected]I've never made pozole before, but this recipe was easy to follow. The pozole turned out great and I will definitely be making it again.
Tuba Bukhari
[email protected]This pozole is a great way to warm up on a cold day. It's also a delicious and filling meal.
Cognito Deeznuts
[email protected]I'm not a fan of hominy, so I substituted potatoes in this recipe. It turned out great!
Linda Sakyiwaa
[email protected]This pozole is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
PRINCE RENE
[email protected]I love the smoky flavor that the mezcal adds to this pozole. It's a unique and delicious twist on a classic recipe.
Azmat Shabbir
[email protected]This pozole is a great way to use up leftover duck. It's also a delicious and easy meal to make.
Blackbeard420
[email protected]I've made this pozole several times and it's always a hit. It's a great recipe for a special occasion.
Naturinda Ladius
[email protected]This pozole was a bit too spicy for me, but I still enjoyed it. The duck was tender and flavorful.
Mahmud Hossen
[email protected]I'm not a big fan of duck, but I really enjoyed this pozole. The flavors were well-balanced and the duck was cooked perfectly.
Carine Majzoub
[email protected]The pozole was good, but I found the duck to be a bit too gamey for my taste.
Patricia Jackson
[email protected]I made this pozole for a party and it was a huge success! Everyone loved it.
rl.spectrxl
[email protected]I followed the recipe exactly and it turned out perfectly. The pozole was hearty and satisfying, and the duck was cooked to perfection.
Rashimie 256
[email protected]This pozole was a hit! The duck was tender and flavorful, and the mezcal added a smoky depth of flavor. I will definitely be making this again.