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California Pozole - Fresh Mexican Stew

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Pilar Sanchez, Level 3
Pilar Sanchez
A fresh take on a classic Mexican pork stew. Featuring a variety of farm fresh vegetables, chilies and herbs, this Pozole is easy to make and delicious. Check out all of Chef Pilar Sanchez's videos in her Grokker Premium video collection “Taste of Napa”.

Cooking Recipe

3 lbs. pork butt
Kosher salt
3 tbsp peanut oil
2 bay leaves
1 orange, cut into quarters

4 quarts chicken stock or vegetable stock for a vegetarian version
1 pound shredded, boneless, cooked chicken (optional)
2 tbsp vegetable oil
1 onion peeled and diced
1 tbsp minced garlic
1/3 cup guajillo chile paste and ancho chile
1 cup diced carrots
1 cup diced celery
1 cup diced squash (chayote or can be substituted with zucchini)
2 cups prepared hominy (can be found in any grocery store)
1 tbsp dried oregano

1 cup finely shaved white cabbage
2 avocados cut into wedges or cubes
2 limes, quartered
1 cup chopped cilantro

1. Put the hominy in a pot with plenty of water and boil. Make sure the water level is well above the hominy and take it out after about one hour or when it is tender.

2. Cut the pork into large chunks. Generously salt the pork. Place a large heavy-duty pot on the stove over high heat and add the peanut oil. Add the bay leaves, juice from one orange and the skin. Add in a little of water to cover the bottom of the pan so it doesn’t burn.

3. Cover and cook for 1.5 hours, stirring occasionally. The meat should be very tender and slightly crispy when done.

4. In the meantime prepare the guajillo and ancho chilies. Take the chilies and rip them open then remove the seeds. Fill two bowls with warm water and put the chilies in them for one hour to re-hydrate them. Puree them in a blender to make the guaillo or ancho chilies. If you make more than you need, simply freeze the excess.

5. In a large stockpot, heat the vegetable oil over a high flame. First, add the diced onion and stir for one minute. Second, add the garlic, chile paste and oregano and stir for one minute. Third, add the vegetable stock, carrots and celery to the pot, then bring to a boil and allow the vegetables to cook about halfway through. Finally, add the squash and give it a taste to see if it needs salt.

6. Spoon the pork into the stew. Discard the orange peels and bay leaves. Lastly, add in the hominy.

7. Turn the heat down to low and simmer until all of the vegetables are somewhat tender.

Ladle the soup into deep bowls. Garnish with avocado, cilantro, cabbage and a lime wedge.


Also check out the other videos in Chef Pilar's collection

California Pozole - Fresh Mexican Stew


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