morsels45

morsels45 said

Pozole

Hominy and pork in a red broth, with a plate of raw things to pile on top.

Pozole
Photo: T.Tseng, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make pozole

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Rojo, with the garnish plate

180 minutes · serves 8 · Medium

What you need

  • 1kg pork shoulder
  • 2 tins hominy, drained
  • 6 guajillo and 3 ancho chillies
  • 1 onion
  • 6 garlic cloves
  • 2 bay leaves
  • Oregano
  • To serve: shredded cabbage, radish, lime, onion, oregano, tostadas

What you do

  1. 1Simmer the pork with half the onion, garlic and bay for 2 hours until it shreds. Skim it properly and keep every drop of the broth.
  2. 2Toast the chillies briefly, soak them in hot water 20 minutes, then blitz with the rest of the onion and garlic and push through a sieve.
  3. 3Fry that paste in a little oil for 8 minutes until it darkens, then stir it into the broth.
  4. 4Shredded pork and hominy in, simmered 30 minutes more.
  5. 5The garnish plate is not optional — cabbage, radish, raw onion, oregano and lime, added by each person. The soup is a base and they finish it.

Verde, with chicken

60 minutes · serves 6 · Easy

What you need

  • 800g chicken thighs
  • 2 tins hominy
  • 500g tomatillos
  • 2 jalapeños
  • Onion, garlic, coriander
  • Stock
  • Garnishes

What you do

  1. 1Blitz the tomatillos, chillies, onion, garlic and coriander and fry the sauce 8 minutes.
  2. 2Stock, chicken and hominy, simmered 35 minutes, then the chicken shredded.
  3. 3Same garnish plate.