The last culinary class that I attended at Whole Foods was Mexican food! I was so excited. we made Pozole, Tamales, and a Mexican bread pudding – all fantastic. Pozole was one of my favorite things to eat while in Mexico and I had a lot of fun making it this last Sunday. I didn’t take a picture of the soup because it wasn’t that pretty, but here’s a picture of some of the toppings!

Roasted Chili Pozole
Whole Foods Culinary Center
Chef Allison Heaton

2 dried ancho chilies
2 dried pasilla chilies
1 (15 oz) can diced tomatoes
2 white onions
2 garlic cloves, minced
Kosher salt
Canola oil
1 carrot, diced
1 1/2 lb pork butt, boneless, diced into 1- to 2-in pieces
2 quarts chicken stock
2 bay leaves
juice from 2 limes
2 lg cans white hominy (28 oz) or 4 (15 oz) cans, drained and rinsed
cayenne, to taste

Optional Garnishes:
shredded cabbage
diced avocado
chopped cilantro
julienned radishes
lime wedges
diced white onion
sour cream
Mexican oregano

Cut chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Open them up as flat as you can and toast them in a dry skillet over medium heat to release the oils. Toast them for 4-5 minutes maximum. Place in bowl; cover with boiling water. Let stand 20-30 minutes. Drain.

Place tomatoes in blender container; cover and blend until nearly smooth. Add teh drained chilies, half of the onino, 1/4 of the garlic, and 1 tsp salt; cover and blend until smooth.

In a large stock pot, saute the remaining onion, carrot and remaining garlic in a little canola oil until tender. Don’t allow them to color, just soften. Add pork to pot and cover completely with chicken stock. To this mixture add the chile puree and bay leaves. Bring to a boil and then reduce heat and simmer until pork is fall-apart tender (usually 1 to 1 1/2 hours or so depending on the size of the deiced pork).

Remove pork with a slotted spoon and let cool until easy to handle. Then shred with 2 forks leaving some large pieces as well. Set aside for later.

Return the stock to a simmer and add the lime juice and hominy. Add cayenne at this point to taste.

When all ingredients are at a simmer, return the shredded pork to the broth and simmer very slowly for about 20 minutes. Taste for seasoning.

Ladle into large bowls leaving plenty of room for all (or some) of the garnishes.

*Note: I used a low sodium stock for this and later regretted it. Just use the regular broth – I ended up needing to add salt to it.

2 thoughts on “Pozole

  1. Yum. I need to make this. I’m just afraid Jason won’t like it at all since he doesn’t really care for broth based soups. . .

  2. Pingback: » Blog Archive » Recipe Backlog

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