Pozoles (Hominy Stews)
8 a 10 Serves
México en tu mesa (Sagarpa)


1 kg precooked cacahuazintle corn (hominy) for pozole, clean and rinsed
4 liters water
3 kg mixed pork meat (head, lean meat, pigs feet), cut in pieces
1 head garlic, unpeeled, crushed
3 fresh bay leaves
3 sprigs fresh thyme
3 sprigs fresh marjoram
Coarse salt
1 white onion, minced
Ground piquín chile
Dried oregano
Limes cut in half, seeded
½ head Romaine lettuce, thinly sliced
8 small radishes, thinly sliced
100 g chicharrón (pork crackling), broken in pieces (optional)
White pozole
Heat the water in a pot over high heat. When it boils, add the meat, garlic, and herbs. Reduce heat to medium. Skim off the foam repeatedly.
Remove the pigs feet when tender and firm. Cool and set aside.
Add the hominy and continue cooking without adding salt. (Salt keeps the hominy from popping and it remains hard.)
Continue to simmer until the rest of the meat is tender but firm and the hominy has popped. Remove the meat, garlic, and herbs.
Cut the meat from the bone of the pigs feet, chop all the meat. Return to the pot with the hominy and season it.
Red pozole
Follow the white pozole recipe. While the meat is cooking, add a salsa made from dried chiles, split, stemmed, seeded, soaked in water, and ground.
The chiles may be ancho, guajillo, chile de árbol or a combination of all of them).
Green pozole
Follow the white pozole recipe. Ten minutes before serving add a green salsa of husked tomatillos (Mexican green tomatoes), stemmed serrano chiles, toasted squash seeds (shelled, not salted), and epazote leaves.
Substitute the chicharrón with sardines in oil.
Serve hot in deep pozolero bowls with the following on the side: onion, ground chile, oregano, limes, lettuce, radishes, corn tostadas and chicharrón