We here in the stew love soup, especially in the winter months when the days are cold and short and the nights are long and colder. But there’s something especially warm and comforting about a spice laden slow-cooked soup perfuming the house on a wintery Sunday afternoon while you read or watch the game on TV.. and slowly get hammered.
Our all-day-cooker pozole will fill your house with the fragrance of smoked chilis, cumin and beer braised pork. Feel free to substitute chicken for the pork if that’s more to your liking and swap out the poblano peppers for jalapeno if you want more heat.
This recipe is somewhat labor intensive on the front end, so best to plan to make it when you have time, but once it comes together all you need is a ladle, a bowl and a spoon.
Our pozole is of the green variety reminiscent of the desert inspired cuisine of the land of enchantment, New Mexico, where the Hatch Chilis grow and where the locals will tell you that “the truth is out there” and the green salsa is the hot one.
Need This
2-1/2 to 3 pound package of pork (chops, loin, picnic) whatever is least expensive.
1 – 16 ounce can of cheap beer.
1 – 46 ounce can chicken broth.
4 large poblano peppers.
10 – 12 tomatillos (husked).
2 – 29 ounce cans of white hominy (check out the Goya aisle).
4 large garlic cloves.
1 large bay leaf.
1 bunch fresh cilantro.
Cumin.
Salt.
Ground black pepper.
Ground cayenne pepper (optional)
Do This
Heat your oven to 400 degrees F
Get out your crock pot or slow cooker. Flop the pork in there in layers, duke it with a little salt and pepper, then dump the can of beer on top. Cover and crank the dial to high whack.
Figure on braising the pork for 2 to 3 hours or until it pretty much falls off the bone. If you are using chicken it will probably take less time.
Meanwhile rinse the poblanos and husked tomatillos under clean cold water.
Place one poblano pepper on each stovetop burner and put a high flame under it. Roast the peppers on the open flame (turn-em with tongs) until they go flat and are blackened all around.*
Remove the peppers from the flames and immediately put them into a brown paper bag. Crimp the bag closed and set aside for about 10 minutes to let the peppers cool.
Remove the peppers from the paper bag. Rake the sharp end of a knife down the peppers lengthwise and scrape off as much of the blackened skin as possible. Cut the peppers in half length wise, remove the stems, top core and as many seeds as possible, then set aside.
Place the husked tomatillos onto a baking a dish. When your oven reaches 400 degrees shove the tomatillos in there (middle rack) and bake for 15 – 20 minutes until soft and just starting to brown on the bottom.
Remove the roasted tomatillos to a plate and set aside to cool. They will smell like boiled potatoes. When cool enough to handle, cut them in half lengthwise.
How’s the pork coming? We want it cooked thoroughly and soft but preferably not over-cooked to where it shreds.
When the pork is done, remove it from the pot and carefully de-bone it so that it is completely bone free. Allow to cool, then using a sharp knife, rough chop the pork into cubes. Set the pot with the beer broth aside. Do not discard the broth.
Get out your whirligig (or blender). Throw the halved tomatillos, poblanos, garlic and 1/2 cup of clean cold water in there and pulse until completely liquified. Refrigerate the mixture until ready to use.
When you’re ready to serve, dump the can of chicken broth into a large stock pot. Add the bay leaf and any leftover beer broth from the slow cooker. Put a medium heat under it and bring to a gentle simmer. Throw the cubed pork in there and let cook together for 5 minutes.
Next add the liquified tomatillos-poblanos and stir well. Add cumin, salt and black pepper to taste. Stir again.
Open the two cans of hominy. Drain and rinse one can in a colander, but not the other. Add the rinsed hominy to the pot followed by the can of unrinsed hominy.** Mix well.
Now we’ll call it “Pozole.”
Turn the heat up under the pozole and cook for about 5 to 7 minutes until it is very hot but not boiling.
Serve hot garnished with chopped cilantro and cayenne pepper – if using. Refrigerate any leftovers. The pozole will actually get better with age.
Serves at least 6. My cost approx. $ 17.65 total – about $ 2.95 per serving.
* If you do not have a gas range, roast the peppers in the broiler or on the grill.
** The starch from the unrinsed can will act as a thickener. GMN
