Pork Pozole



The robust flavors in this traditional Mexican dish are delicious and perfect for a casual evening with friends. Add the chipotle pepper if you like heat and a bit of smoke. To continue the Mexican theme, serve with a tossed green salad that includes a diced avocado, and warm fresh tortillas.


Pork Pozole
Serves 6
  1. Food processor required
  2. 4 slices bacon
  3. 2 lbs trimmed pork shoulder, cut into 1-inch (2.5 cm) cubes1 kg
  4. 2 onions
  5. 4 cloves garlic
  6. 1 tbsp dried oregano 15 mL
  7. 1⁄2 tsp cracked black peppercorns 2 mL
  8. 2 tsp finely grated lime zest 10 mL
  9. 1 can (14 oz/398 mL) diced tomatoes with juice
  10. 2 cups chicken broth 500 mL
  11. 1 can (29 oz/824 mL) hominy, drained and rinsed
  12. 2 dried ancho or guajillo chile peppers
  13. 2 cups boiling water 500 mL
  14. 2 tbsp freshly squeezed lime juice 30 mL
  15. 2 tbsp finely chopped cilantro 30 mL
  16. 1 chipotle pepper in adobo sauce, optional
  17. 2 poblano or green bell peppers, seeded and diced
  18. Salt
  19. Shredded lettuce, optional
  20. Chopped radish, optional
  21. Chopped red or green onion, optional
  22. Fried tortilla strips, optional
  23. Lime wedges
  1. 1. In a Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towel and crumble. Cover and refrigerate until ready to use. Drain all but 2 tbsp (30 mL) fat from pan. Add pork, in batches, and brown, about 3 minutes per batch. Transfer to a plate. Reduce heat to medium.
  2. 2. In work bowl fitted with metal blade, pulse onion and garlic until finely chopped, about 10 times, stopping and scraping down sides of the bowl as necessary.
  3. 3. Add onion mixture to pan and cook, stirring, until softened, about 3 minutes. Add oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add tomatoes with juice, broth, hominy and reserved pork and any accumulated juices and return to a boil. Reduce heat to low. Cover and simmer until pork is almost tender, for 11⁄2 hours.
  4. 4. Meanwhile, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to keep submerged. Drain and discard soaking liquid and stems. Chop chiles coarsely. Transfer to work bowl fitted with metal blade. Scoop out 1⁄2 cup (125 mL) of the cooking liquid from the poole and add to work bowl along with lime juice, cilantro and chipotle pepper, if using. Purée and stir into pozole, along with reserved bacon and poblano peppers. Add salt to taste and continue cooking until pork is tender and flavors meld, about 30 minutes.
  5. 5. To serve, ladle into soup plates and top with the garnishes of your choice. Season with lime juice to taste.
Judith Finlayson http://judithfinlayson.com/



Posted in Beef, Pork & Lamb, Gluten-Free, Recipes.


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