Southwestern Pork and Pozole
Similar to the traditional Pozole Rojo, this thick stew features leftover roast pork shoulder that has been cubed and simmered in stock with heirloom pozole, toasted cumin, cracked coriander, canella and Mexican oregano, with roasted tomatoes, onions, garlic and fresh chilies. Topped with crispy fried corn tortilla strips..
1 pound (more or less) leftover roast pork (including some fat), cut into 3/4-inch cubes
4 cups homemade smoked pork/chicken stock
1-1/2 cups fresh yellow pozole (hominy)
1 tablespoon whole coriander seeds, toasted and cracked
1 teaspoon whole cumin seed, toasted and cracked
1 2-inch piece canella
1 large Spanish onion, coarsely chopped
2 large fresh tomatoes, cored and wedged
3-4 large, fresh Anaheim peppers
1/2 head of garlic, unpeeled
2 tablespoons smoked paprika
1 teaspoon finely-minced lemon peel
1/4 cup New Mexico chile powder
2 teaspoons granulated piloncillo
2 tablespoons tomato paste
1/4 cup fresh cilantro, chopped
sea salt and freshly-ground black pepper
Heat stock to a low boil, then add cubed pork, cumin, canella and coriander and simmer 30 minutes.
Meanwhile, roast tomatoes, onions, peppers and garlic in a 500 degree oven soft and charred. Set aside until cool enough to handle, then squeeze out the garlic, chop the vegetables and add to the simmering pork along with the cooked pozole, dry spices (except s&p) and tomato paste.
Partially cover and simmer until the pork is very tender and the pozole has just begun to break apart, about 30 minutes.
Add cilantro, stir and simmer another 5 minutes. Season to taste with sea salt and freshly-ground black pepper, then ladle into clay bowls and serve hot with fried tortilla strips.
IamSimplyTia said,
December 3, 2011 at 2:05 pm
This looks uber good! Thanks for sharing.
Ren said,
December 3, 2011 at 4:13 pm
My pleasure! Thanks!
Bridget said,
December 3, 2011 at 3:44 pm
Thanks for an excellent looking recipe. I think I will give this a try since I have a pork roast that needs cooking and am already planning the leftovers.
Ren said,
December 3, 2011 at 4:13 pm
Most welcome! Pre-planned leftovers? I’m impressed!
Karen said,
December 3, 2011 at 4:21 pm
I just bought hominy the other day and was going to look for a good pozole recipe. I don’t have to look any further…this sounds perfect.
thecanaryfiles said,
December 4, 2011 at 11:29 am
I love, love, love pozole. I crave it often and if I see it on a menu, there’s never any need to look further. The fact that it’s gluten-free friendly – gravy. Thank you for sharing, Ren!
Ren said,
December 4, 2011 at 10:40 pm
My pleasure, sir! Thanks!