Pozole

Preparation info

  • Difficulty

    Medium

  • Yield:

    6 to 8

    Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the great dishes of the Southwest is a stewlike soup made with whole hominy, pork, and chicken. It is served with lime wedges, radishes, chopped lettuce, hot red pepper flakes, and scallions as a garnish. It is called pozole, pronunced po-SOH-leh, and the original version is made with half a hog’s head and lye hominy, which takes hours of preparation before cooking. This recipe is a modified and excellent version that uses pork shoulder rather than the head, and canned hominy, which merely needs draining before it is added to the kettle.

Ingredients

The Soup

  • pounds lean, boneless pork shoulder
  • 1 onion, cut into 1-inch cubes
  • 3 garlic cloves, peeled
  • 6 cups Chicken Stock
  • 2 cups water
  • Salt to taste, if desired
  • 12 peppercorns
  • 8 chicken thighs (about 2 pounds)
  • 1 can (1 pound 14 ounces) whole hominy, drained

The Garnishes

  • 12 to 16 lime wedges
  • ¾ cup thinly sliced radishes
  • 3 cups chopped iceberg lettuce
  • 1 avocado, peeled and cut into thin slices or small cubes
  • ¼ cup dried oregano
  • ¾ cup finely chopped scallion(s) or red onion

Method

  1. Cut the pork into -inch cubes. Put them in a kettle and add the onion, garlic, chicken stock, water, salt, and peppercorns. Bring to the boil and cook, skimming the surface to remove scum and foam as necessary, about 15 minutes.
  2. Add the chicken thighs and continue cooking, skimming the surface as necessary, about 45 minutes longer.
  3. Remove the pork and chicken pieces. Strain the broth into another kettle. Add the drained hominy, bring to the boil, and let simmer 15 minutes.
  4. Serve in individual soup bowls with garnishes on the side to be added according to taste.