This recipe brings together tender pork shoulder, hominy and a blend of aromatic chiles to create a stew that’s both comforting and invigorating. Each spoonful is a testament to the power of simple, quality ingredients cooked to perfection, resulting in a depth of flavour that’s both complex and satisfying.
Ingredients:
- 3lb pork shoulder, cut into 2″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 large yellow onion, quartered
- 3 cloves garlic, sliced
- 4 cups low-sodium chicken stock
- 1 teaspoon cumin seed
- 1 bay leaf
- 2 dried ancho chiles, seeded and deseeded
- 2 dried chiles de árbol, seeds and stems removed
- 2 dried guajillo chiles, stalks and seeds removed
- 3 (15oz) cans of hominy, drained and rinsed
- Thinly sliced radishes, thinly sliced kale and chopped fresh coriander, to serve
Method of cooking:
Season the pork shoulder generously with kosher salt and freshly ground black pepper.
Place the pork, quartered onion, sliced garlic, cumin and bay leaf in a large saucepan.
Cover with the chicken stock, adding water if necessary to ensure the meat is fully submerged.
Bring to the boil, then reduce the heat to a simmer. Cook until the pork is tender, about 2 hours.
While the pork is cooking, toast the ancho, chiles de arbol and guajillo chiles in a dry frying pan over medium heat until fragrant.
Remove from the heat, cover with hot water in a bowl and leave to soak until soft, about 30 minutes.
Drain the chillies, saving some of the liquid. Remove the stems and seeds, then blend the chiles with some of the soaking liquid to make a smooth paste.
When the pork is tender, remove from the pan and shred with forks.
Strain the stock to remove the onion, garlic and bay leaf.
Return the shredded pork to the pot with the broth.
Stir in the chilli paste and hominy.
Simmer for another 30 minutes to allow the flavours to meld.
Ladle the pozole into bowls and garnish with thinly sliced radish, cabbage and fresh coriander.
