Okay, enough of the sadness let’s add some happiness to this Blog.
What a better way to do that than sharing a recipe for delicious FOOD! Plus the Poll on my Facebook Page said you guys want more Mexican food, so here ya go!
The Last few days on the Central Coast have been dark, ugly, windy and rainy. My husband’s number one request on Rainy Days is some type of soup or stew.
So today I will share with you my recipe for Mexican Pozole and a Salsa Verde to go with it. I know what you’re thinking and YES, it is easy enough for a White Girl like me to make. And you CAN make it too!
*scroll down for Salsa Verde recipe
Pozole is a stew like dish made with Pork and Hominy. Before I became familiar with eating and making Pozole I always thought of hominy as an ancient food gifted to the Europeans from the Native Americans, a long time ago. I had no idea that people actually ate the stuff, or that it would be truly delicious.
Now, I can’t remember the actual first time I made Pozole but I know it’s been a life saver when serving a group. For example, My In-Law’s Birthdays, having guests over, etc. Also, if you find that you’ve made TOO much, you can always put it in freezer bags, lay flat in your freezer, and it reheats beautifully. It sounds kinda boring right, Pork and Hominy? Its not. I promise you, once you’ve made this and found how easy it is you will make it again and again. And if you’re a Gringa/Gavacha como yo 😉 you’ll be patting yourself on the back knowing you’ve made yourself a Traditional Mexican Meal. Super filling too!
Gather a Large Stock Pot, Medium Sauce Pan, Blender and a Colander and Prepare these ingredients:
- 1 Large (about 6 lb or so) can of Juanita’s Mexican Style Hominy*
- 3-4 Lbs of Pork Butt/Pork Shoulder/Pork Cushion(any big chunk of Pork that has the best price)
- 1 Large Onion
- 1 tbsp Knorr Suiza aka chicken bouillon
- 1 tsp Mexican Oregano*
- 2 small dried Bay Leaves
- 1 Tbsp + Salt to Taste
- Water to cover
*A regular large can of Hominy will work also, regular dried Oregano will be fine
- 1 Package Tostadas
- 6 or more Radishes
- 1 Head of Green Cabbage
- 6 or more Limes
- 1 Lb Tomatillos
- 2 Chiles Jalapeno, Fresh
- 6 cloves of Garlic
- 1 bunch of Cilantro
- 1 Tbsp+ Salt
- 1 Avocado, ripe (optional)
- Water to cover
Wash, pat dry, then cut the Pork into inch or so size chunks. Sprinkle the 1 tbsp of Salt over your Pork Pieces and rub into the meat, add the meat to your Large Stock Pot. Peel the onion, cut in half, add to the pork. Pour water into your stock pot to fully cover the Pork and Onion, plus an inch more. Add the Knorr Suiza and bring to a Boil. Reduce heat to Med-Low and allow to cook for 30-45 Minutes. Stirring Occasionally.
While the Pork is Boiling, drain the Large Can of Hominy until the liquid is gone. Once the 30-45 minutes of cooking time is up CAREFULLY add the Hominy, Dried Bay Leaves and Mexican Oregano to the Pork and Water mixture. Give it a good stir to mix all together. Place lid on Stock Pot.
Allow to cook at the Med-Low Heat for 15 minutes, returning it to a good boil. Then, reduce the heat to low, carefully taste your Pozole to see if you need to add more Salt, replace the lid. Stir Occasionally. Cook another 30 Minutes at Low, then allow to Simmer until ready to serve. Your pork should be tender, and falling apart and the hominy should be soft to eat.
****TIP: The longer you allow the Pozole to simmer, the better it will taste!!
Wash all of your Veggies.
Radishes- Cut into Slices of your preference, I find them best when the slices easily bend then snap.
Cabbage- thinly slice into small shreds
Lime- Give the Limes a light roll on the counter with the palm of your hands (Learned this trick from Rachael Ray way back in the day) Chop off the Edges, then cut into quarters.
Run the Tomatillos under warm water to loosen the husks. Remove the husks then run the naked Tomatillos under the warm water again, removing any debris. Add to Saucepan. Remove stem from Jalapenos and rinse, add to saucepan. Fill saucepan with just enough water to cover the veggies.
Meanwhile, wash the cilantro and cut off a handfuls worth, set aside. Cut open your Avocado and dice, set aside. Then, add the peeled Garlic Gloves to the blender.
Allow the Tomatillos and Chiles to boil until soft, 10-20 minutes or so. Remove from heat. Using a slotted spoon, Spoon the Tomatillos and Chiles Jalapeno into the blender. Add the Table Spoon of salt and puree for 30 seconds. Stop the Blender, add the cilantro and pulse until it looks evenly incorporated into the salsa. Taste your salsa and see if it needs more salt. Sometimes it seems super spicy at first, if that’s the case give yourself a couple minutes for the steam to leave then try a small amount again. Pour Salsa into a bowl and add chopped avocado. Stir to mix together.
(TIP: If you keep the tomatillos inside the bag from the produce isle, it’s easy to fill the bag holding the tomatillos with the warm water and let it sit a few moments before removing the husks.)
Remove the Bay Leaves from your pot of Pozole and ladle into bowls. Serve with your prepared Garnishes and Salsa on the side.
Mixing a spoonful of your Salsa w/ Avocado only enhances the flavor to your already Delicious Pozole.
Enjoy you guys!!! Let me know what you think 🙂