Executive Chef Angela Rose
Smoke & Mirrors
With its base of hominy (Mexican maize kernels) and pork, pozole makes for a satisfying and comforting meal in a bowl. At Smoke & Mirrors, executive chef Angela Rose prepares a house-made rub to coat the pork and adobo paste to deepen the flavor of the soup. For textural contrast, it’s customary to top pozole with crisp radishes, cabbage and onions.
8 large ancho chili peppers, stemmed and seeded
3 garlic cloves
1 large yellow onion, roughly chopped
2 tsp. Mexican oregano
1 tsp. ground cumin
2 cups canola oil
1 tbsp. Mexican oregano
1 tbsp. dark chili powder
1 tbsp. smoked paprika
½ tbsp. garlic powder
½ tbsp. onion powder
½ tbsp. coriander
¼ tbsp. cumin
1 cup adobo paste (see recipe)
5 lb. pork shoulder , cut in 1-inch cubes
8 qt. chicken or vegetable stock
¼ cup canola oil
1 can (25 oz.) Mexican-style hominy
4 bay leaves
5 cups shredded cabbage
6 radishes, sliced
4 limes, halved
¼ cup diced yellow onions
8 tsp. Mexican oregano
- Combine all ingredients for the dry rub. In large bowl or zipper-closed bag, toss pork with dry rub. Marinate overnight in refrigerator.
- For adobo paste, in small saucepan, cover ancho chilies with water; simmer until hydrated. Drain and reserve liquid.
- Transfer drained chilies to blender container. Add garlic, onion, oregano and cumin; blend on medium, gradually adding reserved chili liquid, until mixture turns into a paste. Chill.
- For pozole, warm ¼ cup canola oil in stockpot over medium heat. Add marinated pork; brown on all sides. Stir in adobo paste; saute until pork is well coated.
- Stir in stock; reduce heat to low. Cover and simmer until pork is tender, about 2 hours. Stir in hominy and bay leaves; simmer 30 minutes longer.
- To serve, ladle into bowls and top with cabbage, radish, lime juice, onions and oregano.
Photo courtesy of Smoke & Mirrors