Pozole
Marisol Galvan Murillo cooked this fragrant and hearty recipe for a 3/15/22 cooking class in partnership with the Brookings Arts Council. Pozole is an authentic pork and hominy stew cooked by Marisol’s family in central Mexico. She serves it in a bowl topped with shredded Romaine lettuce, diced radishes, and diced onion, accompanied by Lala brand sour cream spread on a crispy tostada shell.
Need a dessert for this meal? Consider Marisol’s Volteado de Piña.
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Pork Pozole
Description
Pozole is a traditional soup or stew from Mexican cuisine. Quantities are approximate and can be easily adjusted.
Ingredients
Scale
- 1 large can of Hominy
- 1 package of Pork meat, such as country-style ribs
- 1 small bag of Guajillo pepper
- 1 spoon Oregano
- 1 head of Garlic
- 1 medium Onion
Instructions
- Add garlic and onion to a pot. Add water until just covered. Boil for five minutes until softened.
- Clean the pepper by slicing in half and removing seeds and ribs. Add to boiling water, with more water to just cover, and boil for 5 more minutes.
- Blend guajillo pepper, garlic, and oregano in the blender until smooth. Strain it to to add back to the boiled water.
- Cut the pork meat into chunks and add to a pressure cooker pot. Top with about 2/3 of pepper liquid.
- Use pressure cooker/instant pot on high for 40 minutes. Slow release pressure for two minutes, then quick release.
- Add hominy and remaining pepper liquid and use pressure cooker for 20 minutes more. Slow release pressure for two minutes, then quick release.
- Taste stew and add salt as needed. Serve while hot.
Notes
- Serve with Lala brand sour cream spread on a crispy tostada shell.
- Top stew with chopped radish, shredded lettuce, and diced onion.
- Reserve pepper ribs to add to individual stew bowls to make them very spicy.
- For vegetarian Pozole just don’t add pork meat and cook just for 40 minutes with hominy.