Pozole
Executive Chef Angela Rose
Smoke & Mirrors
Washington, D.C.
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.
Ingredients
Adobo paste
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
Dry rub
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
Pozole
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
Accompaniments
5 cups shredded cabbage
6 radishes, sliced
4 limes, halved
¼ cup diced yellow onions
8 tsp. Mexican oregano
Steps
- 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