Pozole




Pozole is easily one of Mexico’s most iconic and beloved dishes, but where does it originate and why does no one pozole taste like another? Similar to stew or soup, pozole is popular across the country, although some regions lay claim to certain variations.


Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers.


Pozole is traditionally served with warm corn tortillas to help soak up the savory broth. It's topped with a variety of fresh, flavorful, and crunchy garnishes, including cilantro, scallion, radishes, and green cabbage. Set these and other garnish options on the table and let everyone top their bowl to their liking.


Now it's easier to prepare a delicious pozole with all the ingredients we have in the TIENDA MOVIL!!! Take a look at this récipe


Ingredients


• 2 pounds pork shoulder

• 5 to 6 cups cool water, or enough to cover

• 3 dried red New Mexico chiles, or other large, mild, dried red chiles

• 3 cloves garlic

• 2 teaspoons kosher salt, more to taste

• 6 cups hominy, cooked or canned

• 1 teaspoon dried Mexican oregano

• 1/4 cup coarsely chopped cilantro, for garnish

• 1 large thinly sliced scallion, for garnish

• 3 medium thinly sliced radishes, for garnish

• 1/2 cup shredded green cabbage, for garnish

• Lime wedges, for serving, optional



1. Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.

2. Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.

3. Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.

4. Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.

5. After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.

6. Serve the pozole in deep bowls.

7. Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top.

Enjoy.