Winterfest Pozole
December 2024
After many years sharing our family Gulyas recipe at our annual Winterfest gathering in the cellar, this year we handed the torch (ladle?) to the Queen of our cellar team, Gladys Trujillo.
Among Gladys' many talents, she is particularly famous on our team and in her own extended family for her legendary pozole. She insists that it is a very simple recipe that anyone can make, and as many of you requested, she has shared her recipe below. Note that she measures by taste and eye though, so some trial and error will be no doubt be involved before we each find our own favorite combinations.
Ingredients:
One pork shoulder, preferably bone-in (~6 pounds), cut into large chunks
(At home, Gladys uses a combination of about one third each cubed pork, pork ribs, and trotters for a richer stew served with bones)
One large can (110oz) of maiz pozolero (white hominy) drained and rinsed OR one pound dried Rancho Gordo pozole
One head of garlic, finely minced
3 to 5 bay leaves
2 tablespoons dried oregano
1 small bag dried and toasted chile de arbol (look for ones with seeds and stems removed)
1 bag dried chile guajillo
2 cucumbers
1 red onion
10 limes
1 green cabbage
1 bunch radishes
corn chips
Process:
1. If using the dried hominy, prepare that first. Soak 6-8 hours, then drain and add to a pot with fresh water and simmer 2 hours. Do not boil or it will fall apart. Drain and set aside.
2. Prepare the chilis in advance, or if you wish, you can prepare while the stew simmers. Cut chilis in half and discard the seeds and stems. Fry the chilis in corn or vegetable oil, just a minute or less per side. Add to a blender and puree until smooth - add more oil as needed. You'll use some of this chili paste in the pozole, depending on how spicy you like it, and some for the salsa topping. Any leftover will keep well for other uses.
3. Rinse the pork, then add to a large stock pot with fresh water to cover and bring to a boil then lower to a simmer.
4. As the pork simmers, a fatty foam will rise to the surface. You'll want to skim off as much of that as possible before proceeding.
5. Once you've skimmed the surface and the pork seems to be well rendered, add the drained & rinsed hominy, minced garlic, bay leaves, and oregano to the pot. If you need to you can add a little more water to ensure everything is submerged.
6. While the pot simmers, dice the cucumber and red onion for the salsa. Combine the cucumbers and red onion in a bowl with the juice of 3 or 4 limes. Then add the chili paste slowly to taste, ensure you reserve some for the pozole. Set the salsa aside.
7. Now add chili paste to the pozole as you wish. We recommend you start with one or two tablespoons - you can always add more later.
8. Let the pozole simmer (NOT boil) for another 20 minutes while you thinly slice the radishes and cabbage on a mandoline, and cut the remaining limes lengthwise into quarters.
9. Remove the shoulder bone from the pozole, returning any meat on the bone to the pot. Taste and add oregano and/or chili paste to your preference.
10. Ladle into individual bowls, add salsa and/or chili paste to individual taste, and top with shredded cabbage and radishes. Serve with chips, and a wedge of lime.
