POZOLE
List of Ingredients
POZOLE
Pozole is a kind of corn-meat soup that is the regional dish
of Guerrero, although versions are certainly made in other
states.
Its foundation is a staple of pre-Columbian diet, hominy,
or whole corn kernels. The hominy ("cachuazintle" in
Nahuatl) of Guerrero is a special variety of corn featuring much
larger ears than North Americans are used to eating, more like that
grown for animal feed.
Made from dried kernels hominy must be soaked overnight,
cooked and then washed. Before cooking each kernel must have the
small "eye" at the base meticulously removed so that it will"blossom"
when cooked.
The process is laborious, so we recommend using the canned
variety.
In Mexico a whole pig head and pig feet are used to make thebroth!
Since most American markets do not stock whole heads, though
pig feet are widely available, we recommend substituting the
same weight of pork loin.
When cooked it makes a dish to which North Americans are
more comfortable.
SOUP:
1 1/4 lbs. hominy
2 1/4 LB pig head (or pork loin)
2 pig's feet
1 whole onion, chopped
1/2 whole head of garlic, peeled
6 whole guajillo chiles, seeded and deveined
3 whole ancho chiles, seeded and deveined
Kosher salt, to taste
GARNISH:
1 head romaine lettuce
1 bunch radishes
4 limes, quartered
1 avocado, peeled and sliced
fried pork skins (chicharron)
1 3/4 oz. whole or powdered chiles pequin
2/3 cup dried oregano
tostadas
TO MAKE SOUP:
Place pork in a large soup pan, cover with water.
Bring to boil, reduce heat to simmer and cook until flesh
comes off the head, about 1 hour.
When done, remove meat from water and set aside.
When meat is cooled, remove all the edible parts from the
head, or if using loin, cut into small chunks.
It is best for flavor not to skim the stock before using
it again, though you may if a lower-fat pozole is the
object.
Place canned hominy in stock and return meat to pan.
Return stock to simmer and cook uncovered for 1 hour.
At end adjust salt to taste.
TO PREPARE CHILES:
While the soup is cooking, soak seeded and deveined guajillo
and ancho chiles in 1 cup of hot water for about 20 minutes,
or until soft.
Place chiles, garlic and 1/2 onion in bowl of food processor
or blender.
Puree.
Stir the puree into the heated stock. Add hominy and meats.
These will be cooked in the stock for 1 hour (see
instructions
above).
Cook as directed above.
TO SERVE:
The oregano and pequin chile powder are added to each bowl
by the diner, to taste.
Remember, the pequins are HOT.
The pozole is placed in each soup bowl together with portion
of chopped onion, a thin slice of romaine lettuce and sliced
radish, and seasonings to taste.
Each portion may be topped with avocado slices and pork skin
slices.
Eat with tostadas.
Serves 6.
Note: The "heat" in chiles comes from the seeds.
Contact with them can irritate the skin and especially
the eyes: never touch your eyes with your hands after
handling chiles!
When seeding chiles it is always best to wash your hands
thoroughly afterward, or if your skin is very sensitive,
to wear rubber or plastic gloves.Recipe
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