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It’s not a celebration in Mexico without pozole. The spicy, porky soup, laden with tender hominy corn and a fiery chile paste, is perfect for a crowd and just the ticket for a Cinco de Mayo party.<\/p>\n
The trouble is it’s hard to find a really good recipe that you can make with readily available ingredients. I mean, who can find pork trotters without an exhaustive search?\u00a0 Even the Mexican markets in my town don’t carry them.<\/p>\n
Then there are the secrets that you’re not likely to know unless you grew up in the culture, cooking at your mother’s elbow. I struggled with the dried corn for which the dish is named through a couple of batches of soup before I understood that even the bags of corn in the Mexican market had to be boiled with slaked lime before washing and cooking.\u00a0 The pozole tasted good but it was so rubbery and tough it was almost inedible. Cans of white hominy \u2013 many cooks’ standby \u2013 just didn’t appeal.<\/p>\n
Luckily, I found the already treated \u2013 nixtamalized \u2013 corn at Steve Sando’s great online store, Rancho Gordo.<\/a> Sando uses small Southwestern corn kernels for his posole (it can be spelled with and “s” or a “z”).\u00a0 The treated kernels cook up tender and fluffy,\u00a0 providing the perfect canvas for rich pork, lively chiles and the panoply of toppings that give pozole it’s festive character.<\/p>\n For my recipe, I started with Rick Bayless’ “Mexico One Plate at a Time.”<\/a> No one does a better job translating Mexican food for American cooks than Bayless<\/a>.\u00a0 His recipes are authentic but approachable for anyone with a modicum of patience.<\/p>\n It can be difficult to find the appropriate ingredients, however.\u00a0 Bayless calls for pork shanks, trotters and bone-in shoulder for his recipe. \u00a0 I followed the advice of a sympathetic butcher and used country-style pork ribs instead.\u00a0 The results were exceptionally good.<\/p>\n It takes more time than skill to make this dish and much of the time can be spent doing something else while the pozole bubbles away on the stove.\u00a0 You can even make it ahead and rewarm it the next day.\u00a0 The flavors will be richer after they’ve had some time to meld.<\/p>\n In the last hour, while the corn, pork and chile are simmering together, prepare the toppings that diners will add to the soup to their own taste.\u00a0 Don’t skimp here. The mild, fresh flavors and varied textures of crisp radish, crunchy cabbage and silky avocado are a perfect counterpoint to the spicy soup.<\/p>\n I can’t think of a better party dish.\u00a0 Viva Mexico!<\/p>\n 1 pound Southwestern dried pozole corn If you’re using Southwestern dried pozole, measure 4 quarts of water into a large stockpot the night before you plan to cook and add the corn.\u00a0 Let soak overnight.\u00a0 The next day, peel garlic cloves and slice in half, reserving 2 cloves for later use.\u00a0 Add garlic to the soaking pozole and bring the mixture to a boil with the lid slightly ajar atop the stockpot. Reduce heat to low, and simmer gently until the corn is tender.\u00a0 Add more water if necessary to keep the corn from drying out again.<\/p>\n It may take as long as 5 hours to cook the corn but don’t be tempted to rush it.\u00a0 Slow cooking at low temperatures makes for the most tender and flavorful pozole.\u00a0 This step can be done a day ahead and the cooked pozole stored in the refrigerator until the meat and broth are ready.<\/p>\n In the meantime, prepare the meat and broth.\u00a0 Bring pork and 1 \u00bd tablespoons salt to a boil in 3 quarts of water, skimming off the gray foam that rises to the top in the first few minutes.\u00a0 Add half the chopped onions.\u00a0 Reduce heat to medium-low, partially cover pot and simmer for about 2 hours, until fork tender.\u00a0 For the best flavor, let the meat cool in broth, then remove it and shred, discarding the bones.\u00a0 If time is short, though, you may remove the meat from broth immediately and let cool before shredding.\u00a0 Skim fat from broth and add meat.\u00a0 Cover and refrigerate if not serving immediately.<\/p>\n While the meat is cooking, stem and seed chiles and place in a bowl.\u00a0 Cover with boiling water and soak, turning occasionally, for 30 minutes. Place soaked chiles in a blender with half of the remaining onion, soaking liquid, the 2 reserved cloves of garlic, and 2 teaspoons salt.\u00a0\u00a0 Whirl together until smooth.<\/p>\n When corn is tender, add pureed chile mixture into the simmering liquid.\u00a0 Add the broth and pork and simmer for 1 hour, partially covered.<\/p>\n If you’re using canned hominy, this is the point when you drain, rinse and add it to the pork and broth with about 3 cups of water before simmering for 1 hour. Add more water if necessary to maintain a thin, soupy consistency.<\/p>\n When it’s time to serve, set out bowls of limes, sliced cabbage, sliced radishes, avocado, the remaining chopped onions, and fried tortillas for guests to add to their bowls of pozole.\u00a0 Pass oregano and chile flakes for additional seasoning.<\/p>\n Adapted from “Mexico One Plate at a Time,” by Rick Bayless (Scribner, 2000)<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" It’s not a celebration in Mexico without pozole. The spicy, porky soup, laden with tender hominy corn and a fiery chile paste, is perfect for a crowd and just the ticket for a Cinco de Mayo party. The trouble is it’s hard to find a really good recipe that you can make with readily available … Continue reading Pozole for Cinco de Mayo<\/span> POZOLE WITH RED CHILES<\/strong>
\nServes 8<\/em><\/p>\n
\nor 2 30-ounce cans white hominy
\n1 large head garlic (divided use)
\n4 pounds country-style pork ribs
\nKosher salt
\n1 teaspoon dried Mexican oregano
\n2 large white onions,\u00a0 chopped, divided use
\n6 medium dried ancho chiles, stemmed and seeded
\n2 limes, cut into wedges
\n4 cups thinly sliced Napa cabbage
\n8 radishes, thinly sliced
\n18 crisply fried corn tortillas or good commercial tortilla chips
\n2 avocados, pits removed, sliced horizontally
\n3 tablespoons dried Mexican oregano
\nHot red chile flakes<\/p>\n