We recently served Pozole, a Mexican soup of Pork and Hominy as our Open House soup. The original recipe comes to us from the 18th century. My starting point comes from a superb cookbook, Mexico the Beautiful Cookbook, by Susanna Palazuelos. (Published by HarperCollins in1996) A number of folks pressed for the recipe. Keep in mind...when in doubt...add something...karen
We have two steps here. You must cook the meat and hominy. The chile that makes it work is prepared separately and mixed in.
In our soup, you had the hominy that I call: Mexican hominy (mainly because Americans only recognize the smaller kernel hominy.) For those who are inexperienced, hominy is dried corn. There is a large kernel variety that can be found occasionally in Mexican stores. For this dish...buy it. The dried kernels are at least the size of a nickle. They soak up the broth and add super flavor and texture...
For the Soup:
1 whole chicken skinned and cut up
3 large cloves garlic
4 tsp salt
Several sprigs cilantro
2 lb. boneless lean pork
1 lb. boneless pork butt
2 lb. dried hominy, cooked in broth and drained
3 oz. dried oregano
1 cup chopped onions
3 oz. ground chile
5 limes, halved
Directions:~Boil chicken until tender in large stock pot with onion, garlic, 1 tsp salt and several sprigs of cilantro. Use
approx. 10 cups of water.
~Transfer to plate. Remove skin and bones & shred meat. Reserve stock...about 8 cups.
~Boil pork, pork butt and remaining salt in a large pot with 14 cups of water. When water comes to boil, skim surface and cook 1 hour. Add the hominy. Cook another 30 minutes. Remove and shred the meat and return it to the pot.
~Add chicken stock and shredded chicken, salt and pepper to taste. Cover and cook over medium heat for another 20 minutes or until hominy is tender.
~Serve in soup bowls, and pass separate condiment dishes with dried oregano, chopped onion, hot peppers and lime halves. (Chopped fresh cabbage is also great on top.)
For the Pozole Rojo seasoning:
10-12 dried chiles guajillos, seeds and membranes removed
1/2 cup hot water 1/4 onion 4-6 cloves garlic 7 Tbsp. oil
Directions:~ Soak the chiles in hot water to cover for 20 minutes, then drain. In a blender, purée the chiles with the water, onion and garlic.
~Heat the oil in a skillet over hig heat, add the chile purée and sauté for 5 minutes. Lower the heat and cook for 10 minutes while stirring.
~Add this sauce to the pozole when you mix in the shredded chicken and pork.