Our book club recently gathered at the home of Barbara Zaugg to discuss books and enjoy Barbara’s homemade Pozole. Book recommendations include: Major Pedigrew’s Last Stand, The Hotel on the Corner of Bitter and Sweet, The Weird Sisters. Next month’s discussion book is The Lotus Eaters by Tatjana Soli.
Barbara’s Story about Pozole:
In the NAHUATL language “POZOLLI” means FOAM. The large hominy (in Spanish they are known
as maiz cacahuazintle o reventÃ³n) when boiled,
will open and will look like foam.
It is told by Fray Bernardino de SahagÃºn in his writing that during the
cermony of the God – Xipe,they would send Moctezuma a bowl of pozole with a
young man who was then sacrified as an honor.
Nowadays POZOLE is served all around Mexico, but is most famous in Jalisco,
Michoacan, Colima and Tepic.
You can get it in most of the mexican restaurants throughout various cities.
It is said that it “cures” hangovers- and is very common to see it
served late at night after the wedding has wound down.
I remember having Pozole only during the holidays posadas in December. It
was a big event, because we would go and buy the cacahuazintle corn that
would have to be “picked” one by one (taking the small end of each
kernel)-and then soaked in water with lye for several days.
POZOLE DE JALISCO
2.5 lbs of pork butt or shoulder (cut into bite size cubes)
5 garlic cloves
1 bag 100 gr chiles guajillos ( these are not spicy)
1 bag 100 gr chles anchos/pasillas (reduce if these are too spicy)
(You can always pass cayenne pepper for anyone that wants to spice it up)
3 cans of HOMINY (preferably a Mexican brand)
THE KEY IS TO HAVE A GOOD BROTH
The quantities- are approximate- the final product should be a hearty soup ( so adjust the liquid and corn to obtain this)
Garnishes: thinly sliced radishes, shredded lettuce, oregano, limes, chopped onion, tostadas
1. Cook the meat. Place all the pork ( cut in bite size cubes) in large pot, cover with 4 quarts of water,
add 2 tablespoons salt, and bring to a boil. Skim off the grayish foam that rises during the next few
minutes, then add 4 cloves of garlic and 1 onion (quarters). Partially cover the pot and simmer
over medium-low heat until all the meat is thoroughly tender, about 2 hours. Skim off fat.
2. Toast the chiles on a dry comal or skillet until they are soft ( smoking but NOT burnt)- Stem them and
remove all the seeds. Rehydrate the chiles in enough hot water to cover (lay a small plate on top to
keep them submerged) for about 20 minutes. Purée the chiles, liquid and all, in batches if necessary,
in a blender or food processor.
3. Press the chile mixture through a medium-mesh strainer (this removes tough chile skins) directly into
the simmering liquid where the pork has been cooking Add the hominy and SEASON with Salt. partially
cover, and simmer for 1 hour- 2 hrs.