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Thursday, December 15, 2011

Pozole with Clarissa Draper

 Oh, boy. This brings back memories. Pozole is a traditional Mexican dish. Great for chilly winter nights.  

I have to admit, I used to eat around the hominy. LOL. 

Thanks, Clarissa, for letting me reminisce. The picture alone made my mouth water.

Mexican Pozole 

Ingredients:

Soup
  • Pork shoulder or roast -- 1 1/2 to 2 pounds (If you are short on time, just make with pork already cubed)
  • Canned or fresh hominy, rinsed -- 2 to 3 cups
  • Garlic -- 3 to 5 cloves
  • Ground cumin -- 2 teaspoons
  • Salt -- 2 teaspoons
  • Water or stock -- 6 cups
Salsa for soup
  • 2-3 Chili's Ancho (dried)
  • Garlic
  • Broth from soup
  • Pinch of salt
Garnishes
  • Iceberg lettuce, shredded
  • Avocado, diced
  • Onion, finely diced
  • Radishes, thinly sliced into strips
  • Key Limes (Limon), cut into wedges
  • Cilantro, chopped
  • Tortilla Chips (Totopos), broken apart
  • Jalapeño, diced (don't add if you don't like spicy food)

How To Make

  1. Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
  2. Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
  3. Add the meat back to the pot and simmer for another 10 to 15 minutes.
  4. While the meat is simmering, make the salsa for the soup. Bowl Ancho Chilis for ten to fifteen minutes until soft. Place garlic, a bit of broth, salt and the Chilis into a blender and blend into salsa. 
  5. Serve soup with garnish. Makes a lovely meal on a cold day.
Do yourself a favor and visit Clarissa on her blog. She's always got something good to say.  clarissadraper.blogspot.com

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22 comments:

Hilary Melton-Butcher said...

Hi Maria and Clarissa .. great recipe to add to your collection .. just had to check about Hominy - dried maize kernels - but love thick soups and that platter with all the extras .. looks wonderful ..

Cheers - Hilary

Karen Lange said...

Just hopped over from Clarissa's blog. This recipe sounds great. Thanks to both of you for sharing it! :)

Slamdunk said...

This looks fantastic. I crave spice, but the Mrs. does not like it--so when I sneak out for a meal, I'll have to remember something like pozole.

Cathy in AK said...

Sounds yummy! We have Teacher Appreciation Day here in the early spring and this would be a great contribution! Love all the garnishes so you can customize the flavors : )

Old Kitty said...

What on earth is hominy??! :-)

Take care
x

Claudia Del Balso said...

Hi Maria,
This looks delicious! Thank you for sharing this recipe. I had never heard of it. I could make this if I have a get-together. Although I won't be eating it since I'm a vegetarian (unless I make the veggie version with no porc) ;)
Happy Holidays!

Mark Noce said...

Alright, sounds tasty! I'll have to try it:)

Alex J. Cavanaugh said...

Clarissa, as long as I couldn't smell the hominy, I'd try it for you.

Nadja Notariani said...

I've never heard of this dish! I learned something new today. Also, I've never eaten hominy. This sounds interesting. Thanks for sharing such a different recipe.

L.G.Smith said...

Maria, I'm like you. I eat around the hominy. :P

Kaye Manro said...

I wondered what would be on tap today! Interesting recipe.

Clarissa Draper said...

Thanks, Maria, for hosting me and my recipe. Hominy is a white corn. I'm not sure what the name of it is in many different parts of the world. I only was introduced to it here in Mexico. I hope your husband likes the recipe, Maria.

DeniseCovey_L'Aussie said...

Hi Maria and Clarissa. I'd have trouble sourcing some of those ingredients. Bit hot for a hot dish over here ATM! Sounds zingy though!

Denise

raelynbarclay said...

Oh, y'all have gone and made me hungry. Definitely will have to try this out on the family.

DEZMOND said...

nice to see Clarissa cooking ;)

Stacy said...

I've been so busy with the Christmas rush but I have been reading these DIY articles and enjoying them so much! I'll be trying out this one too - this sure sounds delicious! Thanks for the great ideas! And it's been fun to meet some of your friends. :)

Maria Zannini said...

For a long time I hadn't realized mashed hominy was grits--a Southern favorite. But not one of mine. :P

To me hominy is tasteless, but lots of people down here love them.

The soup itself is delicious though. I highly recommend it, especially if you like it spicy.

Can I say how much I've enjoyed bringing recipes and traditions from all over the world? Tomorrow, we head for New Zealand!

Mike Keyton said...

Lovely sounding food, Clarissa. Just wondering where I'm going to get hominy in Wales. Maybe there's a substitue. And Chili's Ancho - would bog standard chili do, or are these special?

Never mind, the joy is making things up and celebrating the difference. Thanks.

J.L. Campbell said...

I've never had hominy with meat, so this sounds interesting. Thanks for sharing.

Shirley Wells said...

I'd never heard of hominy so I've learned something new today. That picture is amazing. I'm hungry now. Thanks for sharing!

LD Masterson said...

My taste buds would love this. Not sure about my finicky tummy. But it sounds great.

Cate Masters said...

I wish my family were more adventurous, culinary-wise. I'd love to try this. And it looks festive too. :)
Happy holidays, Clarissa!