1 pound dried posole, soaked overnight in cold water (or canned hominy)
1 head of garlic, divided into cloves, but not peeled
4 pounds boneless pork shoulder, or stew meat, cut into 2-inch cubes
Salt and pepper
1 onion
2 bay leaves
6 cloves
1 pound tomatillos, diced, or about 2 cups
2 medium zucchini, diced
Kernels from 3 large ears of corn, or about 2 cups
Ingredients for the Garnish
1 cup finely diced onion
2 cups cilantro, roughly chopped
¼ cup finely chopped jalapeno or serrano chile
¼ dried oregano, or ½ cup fresh
2 avocados, cut into slices
Lime wedges
Drain pozole (if dried and soaked) and transfer to a large soup pot. Cover with water by 3 inches and bring to a boil over high heat. Reduce to a simmer, add garlic, and cook pozole for 2-3 hours, until kernels are soft and beginning to burst. (This step can be done up to 1 day in advance or eliminated if using canned hominy).
Season pork well with salt and pepper. Place in a large soup pot and cover with 12 cups of water. Add onion, bay leaves, and cloves. Bring to a boil, then reduce to a simmer, and cook covered, with lid ajar, for about 1 ½ hours, until the pork is very tender.
Combine cooked pozole (or canned) and cooked pork (with broth) in one large pot, simmer for 15 minutes, and then add tomatillos, zucchini, and corn and cook for 10 more minutes. Adjust seasoning to taste. Serve in large bowls and pass garnishes separately.
Pair with the 2018 Le F.P. and prepare for perfection!
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