Pozole

Name: Pozole
Yield: MAKES 16 CUPS
Ingredients: 2 fresh pasilla (chilaca) or poblano chiles; 3 tablespoons grapeseed or other neutral oil; 1 dried ancho chile; 1 dried guajillo chile; 1 1/2 pounds pork shoulder, trimmed of excess fat and cut into 1/2- to 3/4-inch cubes; Kosher salt; 1 large white onion, diced; 4 large cloves garlic, coarsely chopped; 2 teaspoons cumin seeds, toasted lightly and ground in a mortar and pestle; 1 teaspoon dried Mexican oregano (see Note); 8 cups chicken stock (or low-sodium broth); 2 (29-ounce) cans white hominy, rinsed and drained; 2 tablespoons freshly squeezed lime juice; 1 cup water; Garnishes of your choice (see list below)

December 22, 2011

This classic Mexican soup develops its flavors from a series of techniques: braising, roasting, toasting, and frying. The soup itself is fabulous, but this dish is really elevated by the garnishes. Put them out in bowls and let guests help themselves to whatever they want. The soup is best when made one day in advance to allow the flavors to come together. If you can’t wait, be sure to save some for the next day so you can see how much better it gets.

Recipe notes

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