TammySue Vincent
Glute Free Cooking
Here’s a recipe that takes some time but is well worth it on these cold, winter days.
Pozole is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.
If ypou’ve never had it, you’re in for a real treat.
Since my husband spent some time in South Texas, his friends sent him to North Carolina almost 18 years ago with this recipe — and it’s a good one.
This weekend would be a perfect time to wait out the winter weather and enjoy a heart, flavorful soup.
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Ingredients …
3 lb. pork shoulder, cut into 2” pieces
Kosher salt
Freshly ground black pepper
1 large yellow onion, quartered
3 cloves garlic, sliced
1 tsp. whole cloves
1 tsp. cumin seeds
1 bay leaf
4 c. low-sodium chicken broth
2 dried chiles de arbol, stem and seeds removed
2 dried ancho chiles, stem and seeds removed
2 dried guajillo chiles, stem and seeds removed
3 (15-oz.) cans hominy, drained and rinsed
Thinly sliced radishes, for serving
Thinly sliced green cabbage, for serving
Freshly chopped cilantro, for serving
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Directions …
Season pork with salt and pepper.
In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth.
Add enough water to cover pork by 2 inches.
Bring to a boil, then cover and reduce heat to a simmer.
Let simmer 1 ½ hours, skimming foam off top as necessary.
Place dried chiles into a medium bowl and pour 2 cups boiling water over.
Let soak 30 minutes.
Place chiles and about ½ cup of their soaking liquid into a blender.
Blend until smooth, adding more water as necessary.
Add chile puree and hominy to pot with pork.
Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.
Serve pozole with radishes, cabbage, and cilantro.
TammySue Vincent is a celiac and the editor’s wife.