Monday, October 19, 2015

Pozole Verde de Puerco (Green Hominy Soup with Pork)

Maiz blanco (white maize/hominy)
Pozole... a Mexican soup with a history of human sacrifice.  If that doesn't make you want to eat it, I don't know what will! 

According to Wiki, "...pozole was made to be consumed on special occasions...on these special occasions, the meat used in the pozole was human.   After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize. The meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it 'tasted very similar', according to a Spanish priest."

Pozole garnish
Pozole is made with corn (maiz) that is treated in an alkaline solution, a process called nixtamalization.  Wiki also says, "Maize subjected to the nixtamalization process has several benefits over unprocessed grain: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced.

Justin decided to go with pork instead of long pig for this recipe and it was delicious!  Garnishes for pozole vary - we used cabbage, radishes, green onion, cilantro and lime.  I've also had it with salsa and/or sliced avocado.

Sticking with the theme of eating people, let's listen to this cover of a song I knew growing up - The Meteors covering "Little Red Riding Hood" (originally done by Sam the Sham & the Pharaohs, and I think it was titled "Li'l Red Riding Hood"?)  Anyway, I dig this cover.  Eat pork, not people.  Unless you really want to - I'm not the boss of you.  -jen

Prep Time:  30 minutes
Cook Time:  about an hour, including simmering
Difficulty: Medium
Makes: about 2.5 quarts
  • 1 pound country-style pork ribs, cubed to bite size
  • 1 teaspoon salt 
    Pozole ingredients
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon 
  • 3 tablespoons butter 
  • 3/4 cup onion, diced (half of a large onion)
  • 1/2 cup celery, diced (about 2 large ribs)
  • 3 large fresh tomatillos, diced
  • 1 large jalapeño, seeded, de-veined and diced
  • 1 large green onion, diced
  • 4 large garlic cloves, minced (about 2 tbsp)
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne pepper
  • 12 cups (1.5 quarts) pork broth (or chicken broth if pork isn't available)
  • 28oz can pozole (hominy), drained
  • 1/3 cup cilantro, chopped
  • shredded cabbage
  • thinly sliced radishes
  • green or white onion, chopped
  • cilantro, chopped
  • lime wedges
Country-style pork ribs
Put cubed pork in a large Ziplock bag and add salt, black pepper, paprika and cinnamon.  Massage bag to distribute seasonings evenly over meat.

In a large stock pot, heat butter over medium-high and add seasoned pork, browning on all sides.  Remove and set aside. 

In the same pan, using the pork drippings, add onion, celery, tomatillos, jalapeños, green onion, garlic, oregano, cumin, coriander and cayenne pepper.  Saute until vegetables are tender and translucent, 3-5 minutes.  Once vegetables are cooked, add broth and hominy and the browned pork.  Bring to a boil, then lower heat to simmer about 40 minutes.  Turn off heat and stir in 1/3 cup cilantro.

Serve hot with cabbage, radishes, green onion, cilantro and lime juice on top of each serving, or serve on the side for folks to add their own.

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