Mom’s Pozole, As I Cook It

Mom’s Pozole
As I cook it

This is a single recipe, but I always do at least double recipe.  It’s not much more work and it reheats really well.  Plus we eat it really fast.

Ingredients:

Broth:
1 1/2 lbs pig feet
1 1/2 lbs smoked pork hock
1 quart water
1/2 head of garlic, peeled and minced
1 large onion, chopped

Stage 2:
28 oz can hominy (preferably yellow)

Stage 3:
1-2 Tbsp chile powder
Black pepper

Garnishes - any of:
Finely chopped or grated cabbage
Shredded cheddar cheese
Sour cream
Quartered key limes
Chopped cilantro
Finely chopped mild onion
Fried Ancho chile crumbles
Salsa Pozole
Queso cotija rellada
Sliced radishes

I don’t bother with all these every time.  The go to items are cabbage, cheese, and sour cream.

Main instructions:

Combine broth ingredients and simmer over low heat until the pigs feet are falling apart tender.    At least 4 hours.  12 hours or more in a crock pot is also a good option.

Strain the solids from the broth and reserve.  You can chill the broth now to make it easier to defat, or you can skim it if you don’t want to wait.

Pick over the meat and onion bits and remove any bones or bristly bits of skin.

Once all the bones are removed and discarded, chop the remaining pork into small pieces.  Pieces of meat should be about nickel sized.  The skin and tendon bits should be finely chopped, almost to the point of being minced.

Return the chopped pork and onion mixture to the broth.  If you are making this ahead, this is a good place to stop.

Stage two—One hour before serving
add the hominy and the liquid from the can to the broth and let simmer.

Stage three—20 minutes before serving
Stir in chile powder and minced garlic. Continue to simmer.

Serve with garnishes to be added as diners please.


Chile powder blend:

Make a bunch at once and use for enchilada sauce and moles.

1 part New Mexico chile powder
1 part California chile powder
1 part Ancho/Pasilla chile powder
1/2 part Guajillo chile powder

Salsa Pozole:
1 small onion (or half a large one)
2 dried ancho chiles, soaked in hot water.
2 cloves of garlic
Salt to taste

Roast whole onion and garlic cloves in a skillet or on a griddle until the outside is charred.”,  turn regularly to cook evenly.

Soak peppers in boiled water until soft, about 10 minutes.

Peel garlic and onion.  Remove stems and seeds from peppers.

Blend onion, garlic, peppers, and a few tablespoons of pozole broth until smooth.  Add more broth or chile soaking liquid as desired to get a thin consistency.

Fired Chiles:

Dried ancho chiles
Approx 1 Tbsp per every 2 chiles

Heat oil in a small skillet over medium high heat.
Place whole chile in pan and fry lightly.  The chile should start to inflate.  Turn the chile so that it cooks on all sides.  You will see a slight change in the surface appearance of the chile when it is cooked.  It should be slightly hard when tapped.  Expect to scorch a couple before you get the hang of it.

Allow the chile to drain and cool enough to handle, then crumble into small pieces, slightly smaller than oatmeal grains.