At Topia Retreat Center, we believe that food is not only nourishment, but a cultural experience that brings people together. Today, we're excited to share with you one of our beloved recipes that embodies the essence of Mexican cuisine: Pozole. Pozole is a traditional Mexican stew that reflects the blending of indigenous and Spanish culinary influences, making it a true representation of Mexico's rich cultural tapestry.
Topia Pozole - Serves 8
Ingredients:
2 (14-16oz) cans pre-cooked hominy, drained and rinsed
2 lbs Pork Shoulder, cut into 1 inch cubes (can substitute beef)
4 dried Guajillo chiles (Cleaned, seeds & stems removed)
2 dried Pasilla chiles(Cleaned, seeds & stems removed)
¼ of a white onion
2 black peppercorns
10 garlic cloves peeled
½ tablespoon cumin powder
4 bay leaves
2 cloves
1 tablespoon of salt
Garnishes:
½ small cabbage, thinly sliced
½ white onion, finely chopped
2 avocados chopped in squares
4 limes quartered
1 bunch red radishes, sliced thin
Tortilla chips
Cook Hominy:
- In a stockpot add 5 liters of water and the drained and rinsed canned hominy. Simmer for 40 min over medium heat until tender, remove pot from heat and set aside - reserve all water.
- Cut the pork shoulder into 1 inch cubes.
- Add 3 liters of water, salt, onion, 2 bay leaves and 8 garlic cloves to a large pot and bring to a boil.
- Add the pork shoulder to the pot and boil for 20 minutes, skim off any foam that rises. Reduce heat, cover and simmer for 1 hour, then remove from heat and set aside.
Cook Chiles:
- Heat a Cast iron pan on medium high and toast the chiles along with the cumin, cloves, 2 garlic cloves, 2 bay leaves and peppercorns for 2-3 minutes until they begin to soften and turn fragrant. Do not let them burn. Set aside.
- Add all the toasted chili ingredients to a saucepan with 2 liters of water and bring to a boil. Boil for 10 minutes, stir to incorporate flavors.
- With a slotted spoon remove chillies and spices and place in a blender.Slowly add 1 liter of the chili liquid from the saucepan to the blender with spice mixture and blend for 1-2 minutes to make the red chili sauce.
- Strain the red sauce through a sieve, discarding the tough bits.
- Divide the chili sauce into 2 equal parts and add half to the hominy pot and stir.
- Bring the sauce and hominy to a simmer, stir, then remove from heat and set aside.
- Add the other half of red chili sauce to the pork shoulder pot and bring to a simmer, add a pinch of salt and pepper, stir, remove from heat and then set aside.
Serving time:
To serve, add 1 ladle spoon of hominy mixture and 1 ladle spoon of pork stew into a large bowl. Garnish with a lime wedge, radish slices, shredded cabbage, onion, avocado, and fresh tortilla chips. Serve while hot or at room temperature and enjoy!
