Pozole (Pork and Hominy Stew)

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2 users rated this recipe an average rating of 5.0
Makes:
6 servings
Prep:
30 mins
Broil:
5 mins
Cook:
1 hr 30 mins
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Pozole (Pork and Hominy Stew)

Ingredients
1 1/2
pounds boneless pork shoulder
1
tablespoon olive oil
1
cup chopped onion (1 large)
1
tablespoon minced garlic (6 cloves)
1
fresh portobello mushroom, stem and gills removed, coarsely chopped
2
tablespoons New Mexican chili powder
1 1/2
teaspoons ground cumin
1 1/2
teaspoons ground coriander
 
Kosher salt
1
teaspoon dried oregano, crushed
3
cups water
1
29 ounce can hominy, drained
1
14 1/2 ounce can reduced-sodium chicken broth
1
14 1/2 ounce can lower-sodium beef broth
1
cup Mexican lager beer, such as Negra Modelo
8
ounces fresh mozzarella cheese, cut into 1-inch pieces*
1
cup crushed tortilla chips
2
cups shredded lettuce
1
cup thinly sliced radishes
1/2
cup sour cream
1/2
cup finely chopped onion (1 medium)
1/2
cup snipped fresh cilantro
 
Lime wedges

Directions

  1. Preheat broiler. Cut chile peppers in half lengthwise; discard stems, seeds, and membranes.** Place chile pepper halves, cut sides down, on a foil-lined baking sheet; flatten pepper halves with your hand. Broil 4 to 5 inches from the heat for 5 to 7 minutes or until blackened. Bring foil up around peppers and fold edges of foil together to enclose. Let stand about 10 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Chop peppers.
  2. Meanwhile, trim fat from pork; cut pork into 1-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Add pork pieces; cook until evenly browned on all sides, turning occasionally. Stir in the 1 cup chopped onion and the garlic; cook for 1 minute. Stir in portobello mushroom, chili powder, cumin, coriander, 1 teaspoon kosher salt, and the oregano. Add the water, hominy, chicken broth, beef broth, and beer. Bring to boiling; reduce heat. Add chopped chile peppers. Simmer, covered, about 1-1/2 hours or until pork is tender, stirring occasionally. Skim any fat off top of soup. If desired, season to taste with additional kosher salt.
  3. To serve, place a few pieces of the mozzarella cheese and a heaping spoonful of tortilla chips into each of six individual serving bowls. Ladle soup over cheese and chips. Top with lettuce, radishes, sour cream, the 1/2 cup finely chopped onion, the cilantro, and lime wedges.

From the Test Kitchen

*

In Mexico, this dish would be made with quesillo, which is not commonly found in the U.S. Fresh mozzarella cheese makes a good substitute. If you can't find cherry-size balls of fresh mozzarella packed in water, cut a larger ball into small pieces.

**

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Pozole (Pork and Hominy Stew))
    Per serving:
  • 577 kcal cal.,
  • 30 g fat
  • (12 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 105 mg chol.,
  • 1317 mg sodium,
  • 40 g carb.,
  • 7 g fiber,
  • 7 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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