Pozole (Mexican pork and hominy stew)

Name: Pozole (Mexican pork and hominy stew)
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 pork chops, about 1 1/2 pounds; 2 chicken legs plus thighs, about 1 1/2 pounds; 6 cups water; 1 onion, about 1/4 pound, peeled and quartered; 1 large clove garlic, peeled; Salt to taste if desired; 2 tablespoons chopped hot green chilies, optional (see note); 12 peppercorns; 2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods; 1 small head iceberg lettuce; 12 radishes; 1 lime; 1/2 cup finely chopped Bermuda onion

By Pierre Franey

Total Time: 1 hour and 50 minutes
Rating: 3(69)
Comments: Read comments

Pierre Franey, who for decades was an integral contributor to The Times’s food report, delivered this recipe for pozole in 1983. At the time, he said: “A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste.” Which doesn’t sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4pork chops, about 1½ pounds
2chicken legs plus thighs, about 1½ pounds
6cups water
1onion, about ¼ pound, peeled and quartered
1large clove garlic, peeled
Salt to taste if desired
2tablespoons chopped hot green chilies, optional (see note)
12peppercorns
2½cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods
1small head iceberg lettuce
12radishes
1lime
½cup finely chopped Bermuda onion

Ingredient Substitution Guide

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Preparation

Step 1
Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
Step 2
When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
Step 3
Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
Step 4
Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
Step 5
Serve soup in individual heated soup bowls.