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Chipotle Pozole

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Makes at least 8 servings 1x

Time 4 1/2 to 5 1/2 hours, largely unattended; 1 1/2 hours with cooked hominy

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Ingredients

  • 1 1/2 cups dried hominy, or 4 cups cooked or canned hominy (liquid reserved if you cooked it yourself)
  • 1 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch chunks
  • 1 large onion, chopped
  • 3 tablespoons chopped garlic
  • 1 canned chipotle chile, mashed with 1 tablespoon of the adobo, or more to taste
  • 2 tablespoons chopped fresh oregano or marjoram or 2 teaspoons dried
  • 1 tablespoon ground cumin, or to taste
  • Salt and pepper

Instructions

  1. If you’re using cooked or canned hominy, skip to Step 2. Put the dried hominy in a large pot with water to cover. Bring to a boil, then reduce the heat so the liquid bubbles gently. Cover and cook, stirring occasionally and adding water as necessary to keep the hominy covered, until the hominy has burst and is tender, 3 to 4 hours. Drain, reserving the liquid. Measure 4 cups and refrigerate any remaining hominy, covered, for up to several days, or freeze up to several months.
  2. Combine the 4 cups hominy, pork, onion, garlic, chipotle and adobo, oregano, and cumin in a large pot. Add enough water or hominy-cooking liquid to cover by about an inch, and sprinkle with salt and pepper.
  3. Bring to a boil, then adjust the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the pork is tender, about 11/2 hours; add more cooking liquid or water if necessary. The pozole should be soupy.
  4. Taste and adjust the seasoning, and add more mashed chile and adobo if you like; continue cooking for another 5 minutes or so. You can cool and refrigerate the pozole for up to several days; reheat gently before proceeding. Serve in bowls, garnished with any or all of the suggestions from the list that follows.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Recipe variations

Chipotle Pozole with Pumpkin Seeds
Toast 1 cup pepitas (green pumpkin seeds) in a small dry skillet over medium heat, shaking the pan frequently until the seeds pop and color slightly. Combine them with a bit of the pozole broth in a blender and process until smooth. Stir them into the stew in Step 3 and heat through.

10 Garnishes for Chipotle Pozole

  1. Chopped fresh cilantro
  2. Crumbled queso fresco, farmer cheese, or goat cheese
  3. Diced avocado
  4. Crumbled cooked bacon or pork rinds
  5. Chopped scallions, radishes, and/or cabbage
  6. Lime wedges
  7. Minced jalapeño or other fresh chile
  8. Ground or crumbled guajillo or other dried chile
  9. Any fresh or cooked salsa or hot sauce
  10. Mexican crema or sour cream