Pork and Hominy Stew: Pozole
A traditional dish served for comida or supper at large family gatherings.
- 1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket)
- 2 kilos pork leg
- 4 clean pork bones
- 3 chilacate peppers
- 1 head of garlic
- 6 quarts of water
- 1 head iceberg lettuce, washed and cut in thin strips
- 1 bunch of radishes, washed and sliced
- 1 chopped onion
- 8 limes sliced in half
- 20 tostadas
- Picante sauce
In a large stockpot bring the water to a boil, add the hominy and the head of garlic. Let this simmer for 4 hours over a low flame, the hominy will burst.
In another stockpot or a pressure cooker, cook the pork meat with water to cover and salt to taste until tender (about 50 minutes in the pressure cooker).
Once the hominy has burst, add the pork bones and simmer for another hour.
Meanwhile, remove the seeds and veins from the chilacate peppers and cook in one cup of water until tender. Once cooked, blend the peppers with enough water to make a smooth sauce, strain and set aside.
Once the bones have simmered in the hominy for an hour, add salt to taste, the pork, and the chilacate sauce and let it all simmer together for a further fifteen minutes.
Remove and discard the head of garlic before serving.
Serve in bowls and top with lettuce, chopped onion and radishes as desired. Let everyone add picante sauce to their liking and serve tostadas on the side.
NEVER add salt to the hominy before it bursts, otherwise it never will.