Pozole
Pork Stew
From Elías’ Kitchen
Calories: About 400 cal.
Serves: 8 portions
Note: Great for a dinner in Fall or Winter. September 15th, México celebrates its Independence Day, we prepare this dish to share with family and friends.
You will need
1 ½ lb. Pork, choose a selection of cuts, boneless arm and shoulder. You may choose only leaner cuts.
1 lb. Hominy: cook in water for about 3 hours (Avoid the work and buy Juanita’s cooked hominy, just open the can and rinse it)
2 Garlic cloves 1/2 White onion
1 Bunch of dry herbs; I wrap about 4 strings of thyme, parsley, marjoram or rosemary and 2 bay leaves, (Make it easy and by a bouquet garni at the store).
Cheese Cloth
Sea Salt
To Garnish the Stew
4 Limes cut in half
8 Fresh radishes cut in slices
½ White onion finely cut
Dry oregano
Tostadas (I like Mission brand)
Mexican Sour cream
Chile Piquín (This dish calls for Chile Piquín, I don’t find it in the United States yet, so I use Salsa Taquera from Herdez instead).
Preparation
1. In a large pot place the hominy and let it cook with water. (It will take about 3 hours….or open the can!)
2. Season the meat with salt and pepper and sear it.
3. Once the hominy is cooked, add the meat, the garlic cloves, onion and herbs, wrapped in a cheese cloth, and salt to taste. Then add water as needed, you want a lot of broth.
4. Boil until the meat is cooked thoroughly. (If you are going to use canned hominy, sear the meat, then add the rest of the ingredients and let them cook with enough water).
5. Before serving take the wrapped seasonings out. (If you are going to use canned hominy add all the ingredients at the same time and let them cook).
6. On your table, place all the different elements garnishes. Add a little bit of everything to your plate, finally put cream on the tostada and enjoy!
NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.
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