This is what I am making now. All the ingredients are now in season. The list of ingredients may look long but this comes together fast once the pork is cooked.
Pozole is simply a Mexican stew with hominy. Hominy is grain corn that has been dried and treated with an alkaline, calcium hydroxide. This is called nixamalization. If the treated grain is then dried and ground it is called masa and is used for making tortillas and tamales.
There are as many versions of pozole as there are cooks. I have seen pozole made with chicken thighs, dried chilies and any variety of veggies and garnishes. I stick with the traditional pork. I use pork butt, which is actually the most marbled cut of the shoulder. Why it is called butt I do not know. I use fresh Serrano, jalapeño and poblano chilies. Plus I like zucchini and kale, maybe not traditional but good.
I should also add that I view pozole as good luck food since my son and his fiancé announced their engagement as we prepared this meal!
The…
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