Pozole
Mexico's great hominy stew: pork (or chicken) simmered with cacahuazintle corn kernels until they bloom like flowers, served under a salad of cabbage, radish, onion and lime.
What it is
Mexico's great hominy stew: pork (or chicken) simmered with cacahuazintle corn kernels until they bloom like flowers, served under a salad of cabbage, radish, onion and lime. Ingredients: dried hominy, pork shoulder, garlic, onion, dried guajillo chiles (for rojo), tomatillos (for verde), shredded cabbage, radish, white onion, oregano, lime, tostadas. Recipe: 1) Simmer hominy until it pops open. 2) Poach pork in the same pot; shred. 3) Blend soaked chiles (rojo) or roasted tomatillos and herbs (verde) into the broth. 4) Simmer together until the broth turns rich and red or green. Serve: in deep bowls, each diner dressing their own with cabbage, radish, onion, oregano, chile and lime. Flavor: earthy corn, clean pork, bright raw crunch on top. History: a pre-Hispanic dish with ceremonial roots, today the centerpiece of Mexican Independence Day and Christmas Eve feasts. See also: Mole Poblano, Tamales.
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World Cuisines
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