Strain the base liquid through a fine mesh strainer to remove small tomatillo seeds. Some people have trouble digesting them.
Spice components. Epazote is a Mexican herb usually added to legumes. It is said to help with digestion of beans. It grows like a weed so if you can find it for your garden it is very hardy.
This is a different take on Pozole that I concocted over the weeked. It is heavy on pork/chorizo with less Hominy than most recipes. I smoked the pork/chorizo with Mesquite wood for added flavor but browned in oil would be fine if you don't have a smoker. I also added celery, carrots and a couple of red potatoes. I used canned Tomatillos for the sauce base. Our local grocers did have fresh but frankly they didn't look that great so I opted for canned. I served the stew with a tossed salad; warm flour tortillas and topped the stew with chopped Cilantro rather than the more traditional cabbage and radish. As for wine I elected a Tempranillo- 2008 Fenestra Lodi Tempranillo.
- 3 cups chicken stock
- 29 oz tomatillos, drained and rinsed
- 29 oz hominy, rinsed and drained (I used white but golden is fine)
- 4 oz roasted green chiles, diced
- 1 bunch cilantro, chopped
- 10 oz red potato, large chop
- 3 oz carrots, diced
- 2 stalk celery, diced
- 1/2 red bell pepper, diced (for color)
- 8 oz onion, diced
- 5 oz green pasilla chile pepper, diced
- 3 clove garlic
- 8 oz chorizo--two links (use a good chorizo that is made with pork not fillers and innards. Better yet make your own.)
- 2 1/4 lb pork trimmed and cut into large chunks about 1 1/2 inches square. I used a cheap loin cut that had some fat. Shoulder would be better but I opted for less fat.
- 3 tb olive oil
- 2 tb ghee
- 1/2 tsp ground red pasilla pepper
- 1/2 tsp ground New Mexico chili pepper
- 1/2 tsp Mexican oregano
- 1/2 tsp ground ancho chili pepper
- 1/2 tsp ground cumin
- 1 tsp dried epazote
- salt/pepper, to taste
- Combine chicken stock and tomatillos in blender. Puree until totally combined. Strain with a fine mesh strainer into a bowl to remove tomatillo seeds.
- Saute onion and vegetable until translucent. Add garlic and saute about a minute until fragrent.
- Cut chorizo links in half. Season pork with sa/t/pepper and sprinkle with one of the chili powders. It doesn't matter which one. Hot smoke with 2 ounces of Mesquite wood for 1 hour at 225^.
- Add tomatillos mixture and roasted diced green chili to pot with the sauted vegetables. Simmer covered on very low temperature while the pork is smoking.
- After one hour add the smoked pork to the simmering liquid base and simmer covered on low for 1 hour. The pork will be tender but still in one piece.
- Cut the halfed chorizo links in half again. Add chorizo and potatoes to the pot and simmer for 15-20 minutes or until the potatoes are tender.
- Add hominy and heat through.
- Taste for seasoning. Adjust if necessary.
- Dish is ready for service.
|Amount Per Serving||%DV|
|Serving Size 671g|
|Recipe makes 6 servings|
|Calories from Fat 201||39%|
|Total Fat 22.66g||28%|
|Saturated Fat 6.99g||28%|
|Trans Fat 0.0g|
|Total Carbs 42.4g||11%|
|Dietary Fiber 9.1g||30%|