Pozole
GF
Oct 6, 2023
by Will
RECIPES
>
PREP
20 mins
COOK
1 hr 20 mins
MAKES
4 sandwiches
A classical Mexican dish featuring hominy and chilis. This recipe uses chicken, but pork can also be used.
Ingredients
Directions
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Depending if the hominy is cooked or not, it may need to be boiled. If it is firm, boil it until it is soft and the texture of cooked garbanzo beans.
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Toast the dried chilis in a pan, or over an open flame, being careful to not burn them.
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Sear the chicken thighs well in a pan. Render the skin out if the thighs came with skin, otherwise use a tbsp of olive oil
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Saute the onion in a pan until soft, then add the garlic cloves. Add the oregano and chicken stock and chicken and hominy and simmer for about 30 minutes.
Note
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Fresh hominy is better than packaged, but it takes a lot more effort. To nixtamalize dry corn, use 1% calcium hydroxide ("cal") to the dry weight of the corn, add enough water to cover, and cook until tender. Hominy can be pressure cooked for one hour, which it can be further cooked or used for masa. To finish from this stage, boil for another hour or pressure cook for 30 minutes.
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Be aware that calcium hydroxide ("cal") is caustic and care should be taken when handling. Use a spoon to portion. Wash skin thoroughly on contact. Do not get in eyes.