Any hominy fine in chipotle pozole
There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with justright spiciness. The stewlike concoction is loaded with hominy. In the translation from Spanish, “pozole” means hominy.
Hominy is the name given to whole corn kernels that have been cooked in a lye or lime solution to remove their thick hulls. Their puffy texture is creamy tender, their flavor filled with corn personality.
Purists insist dried hominy be cooked from scratch, but in these times I’m happy to open a couple of cans of cooked kernels. The garnishes lend fresh flavors that add pleasing pizazz to the dish.
Chipotle Pozole
Yield: 8servings, half can be cooled and frozen if desired
INGREDIENTS
4 cups canned, cooked hominy, drained
11⁄2 bones boneless pork shoulder, trimmed of excess fat, cut into 1-inch chunks (boneless chicken thighs cut into 1-inch cubes can be substituted)
1 large onion, chopped 3 tablespoons chopped garlic
1 canned chipotle chili, mashed with 1 tablespoon adobo (adobo is the sauce in the can) or more to taste, or use less if serving children 2 tablespoons chopped fresh oregano or marjoram or 2 teaspoons dried 1tablespoon ground cumin, or to taste
Salt and pepper Garnishes (any or all): chopped fresh cilantro, crumbled queso fresco or goat cheese, diced avocado, crumbled cooked bacon or pork rinds, chopped green onions or cabbage, lime wedges, minced jalapeno or other fresh chili, fresh or cooked salsa, sliced radishes, sour cream or Mexican crème
DIRECTIONS
1. In Dutch oven or large saucepan, combine hominy, pork, onion, garlic, chipotle and adobo, oregano and cumin. Add enough water to cover by about 1inch and sprinkle with salt and pepper.
2. Bring to boil on high heat; adjust heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until pork is tender, about 1 1⁄2 hours; add more water if necessary. The pozole should be soupy.
3. Taste and adjust seasoning; add more mashed chili and adobo if you like;
continue cooking for another 5minutes or so. You can cool and refrigerate the pozole for up to several days; reheat gently before proceeding. Serve in bowls,
garnished with any or all of the suggested garnishes.
Source: Adapted from the newly revised “How to Cook Everything” by Mark Bittman (Houghton Mifflin, $37)