Simple Way to Make Eric Ripert Pozole (Mexican Hominy Stew)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pozole (mexican hominy stew). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pozole (Mexican Hominy Stew) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Pozole (Mexican Hominy Stew) is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pozole (Mexican Hominy Stew):

1. Get # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
2. Make ready # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
3. Get # Pork Belly cut in large chunks (2in.)
4. Get large Dried Chiles (Guajillo, New Mexico)
5. Prepare Yellow or White Onion stuck with 2-4 whole cloves
6. Get +/- Garlic
7. Take Bay Leaf
8. Prepare Toasted Cumin Seeds (important to toast them)
9. Get Salt and Pepper
10. Get Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish

Instructions to make Pozole (Mexican Hominy Stew):

1. If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that "authentic" flair.
2. Drain the hominy and put in a large "caldero" or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour.
3. During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seeds.
4. Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter.
5. Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is yours. Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic.
6. Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and burst. Skim fat from surface if desired.
7. Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired.
8. When serving, put pozole, meat and broth into big bowls. Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired.
9. In my pic, I had White Rice left over so I just served over that. I KNOW….2 starches…..sue me!

So that is going to wrap it up for this special food pozole (mexican hominy stew) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!