TOPIA RETREAT, WHERE NATURE MEETS NURTURE

Topia’s Famous Pozole Recipe

Posted by Chelle Swierz on

At Topia Retreat Center, we believe that food is not only nourishment, but a cultural experience that brings people together. Today, we're excited to share with you one of our beloved recipes that embodies the essence of Mexican cuisine: Pozole. Pozole is a traditional Mexican stew that reflects the blending of indigenous and Spanish culinary influences, making it a true representation of Mexico's rich cultural tapestry.

Topia Pozole - Serves 8

Ingredients:

2  (14-16oz) cans pre-cooked hominy,  drained and rinsed 

2 lbs Pork Shoulder, cut into 1 inch cubes (can substitute beef)

4 dried Guajillo chiles (Cleaned, seeds & stems removed)

2 dried Pasilla chiles(Cleaned, seeds & stems removed)

¼ of a white onion

2 black peppercorns

10 garlic cloves peeled

½ tablespoon cumin powder

4 bay leaves

2 cloves 

1 tablespoon of salt

Garnishes:

½ small cabbage, thinly sliced

½ white onion, finely chopped

2 avocados chopped in squares

4 limes quartered

1 bunch red radishes, sliced thin

Tortilla chips

Procedure:

Cook Hominy:

- In a stockpot add 5 liters of water and the drained and rinsed canned hominy. Simmer for 40 min over medium heat until tender, remove pot from heat and set aside - reserve all water. 

    Cook Pork:

    - Cut the pork shoulder into 1 inch cubes.
    - Add 3 liters of water, salt, onion, 2 bay leaves and 8 garlic cloves to a  large pot and bring to a boil.
    - Add the pork shoulder to the pot and boil for  20 minutes, skim off any foam that rises. Reduce heat, cover and simmer for 1 hour, then remove from heat and set aside.

      Cook Chiles:


      - Heat a Cast iron pan on medium high and toast the chiles along with the cumin, cloves, 2 garlic cloves, 2 bay leaves and peppercorns for 2-3 minutes until they begin to soften and turn fragrant. Do not let them burn. Set aside.

        Prepare the red chili sauce:

        - Add all the toasted chili ingredients to a saucepan with 2 liters of water and bring to a boil.  Boil for 10 minutes, stir to incorporate flavors.
        - With a slotted spoon remove chillies and spices and place in a blender.Slowly add 1 liter of the  chili liquid from the saucepan to the blender with spice mixture and blend for 1-2 minutes to make the red chili sauce.
        - Strain the red sauce through a sieve, discarding the tough bits.
        - Divide the chili sauce into 2 equal parts and add half to the hominy pot and  stir.
        - Bring the sauce and hominy to a simmer, stir, then remove from heat and set aside.
        - Add the other half of red chili sauce to the pork shoulder pot and  bring to a simmer, add a pinch of salt and pepper, stir, remove from heat and then set aside.

         

        Serving time:


        To serve, add 1 ladle spoon of hominy mixture and 1 ladle spoon of pork stew into a large bowl.  Garnish with  a lime wedge, radish slices, shredded cabbage, onion, avocado,  and fresh tortilla chips. Serve while hot or at room temperature and enjoy!






           

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