POZOLE WITH DUCK AND MEZCAL
The giant white hominy used to make pozole are a blank canvas. The hominy - soaked, then simmered using a quick-boil shortcut that skips the need for overnight soaking - welcome chiles and a good dose of cumin. This pozole includes prepared duck confit instead of the more usual pork or chicken. Some diced fresh pineapple in the thick stew balances the spicy heat. A small glass of mezcal is a fine partner, especially as a finishing touch. Save a little of the drink for when you and guests are almost finished eating, to pour into the bowl for the last soupy spoonfuls. It's what the French do in Gascony with their red wine when they enjoy a soup called garbure.
Provided by Florence Fabricant
Categories soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place hominy in a saucepan, add 4 cups water, bring to a boil and cook for 2 minutes. Set aside, covered, for 1 hour. Then simmer about 2 hours, partly covered, until starting to soften, adding more water if needed to keep kernels covered. Set aside.
- Heat duck fat or oil in a large sauté pan. Add the onion, bell pepper, poblano, leek and jalapeño. Cook on medium low until vegetables are soft and the onion barely starts to color, 5 to 6 minutes. Stir in the cumin, chipotle powder and cayenne. Cook for a minute, then add the pineapple and duck. Drain the hominy and add it. Add the chicken stock and tomato paste. Bring to a simmer, cover and cook on low about 1 1/2 hours, until the hominy has softened, is starting to look translucent and some of the kernels are popping open.
- Season with salt and red-pepper flakes to taste. Add the lime juice. Fold in the scallions and cilantro. Divide the mezcal among 4 small glasses and serve alongside, if desired, to sip with the pozole. As guests have nearly finished their pozole suggest they pour some of the mezcal into their bowls for the last few spoonfuls.
AUTHENTIC MEXICAN POZOLE
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
NEW MEXICAN POZOLE
In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.
Provided by David Tanis
Categories dinner, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
- While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
- Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
- Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
- To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 19 grams, Sodium 567 milligrams, Sugar 2 grams
CONFIT DUCK LEG POZOLE
Steps:
- Remove skin from duck leg and cut skin into 1/4-inch pieces. Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes. Transfer duck skin with a slotted spoon to paper towels to drain and season with salt. Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside.
- While skin cooks, remove duck meat from bones, reserving bones, and finely shred.
- Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl. Cover chile with boiling-hot water and soak until softened, about 20 minutes. Drain chile and transfer to a blender.
- While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes. Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes. Discard bones.
- Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids). Transfer purée to saucepan. Add hominy and shredded duck meat and simmer, covered, 10 minutes. Stir in cilantro and salt to taste, then serve topped with duck skin.
- *Available at butcher shops, some supermarkets, and D'Artagnan (800-327-8246).
- **Available at Latino markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).
DUCK POZOLE
from emeril live, i made alot of duck confit and was looking for recipes to use it in, this is reallt good comfort food. i can easily get hominy here in pa, and i also used a mix of white and yellow corn.
Provided by chia2160
Categories Duck
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the bacon in a large, 1-gallon stockpot or Dutch oven. Cook over medium heat until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel lined plate.
- Increase the heat to medium-high and add the smoked duck to the stockpot. Sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin and cook, stirring occasionally, until the onions are soft and begin to caramelize, about 4 minutes. Season the onions lightly with salt and freshly ground black pepper. Stir in the zucchini, yellow squash, and carrots and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the duck stock and hominy and bring the mixture to a boil. Reduce heat to a simmer and cook for 1 hour, occasionally skimming off any fat that rises to the surface.
- Add the blanched corn and cook for an additional 10 minutes. Remove the pozole from the heat and stir in the cilantro, lime juice, and reserved bacon. Adjust the seasonings with salt and pepper, to taste. Ladle pozole into soup bowls, garnish with fresh cilantro sprigs and lime wedges, and serve immediately.
Nutrition Facts : Calories 188.8, Fat 8.2, SaturatedFat 2.5, Cholesterol 10.3, Sodium 354, Carbohydrate 26.2, Fiber 4.4, Sugar 6.4, Protein 5.4
POZOLE VERDE CON POLLO
In Mexico, dishes can be interpreted in so many different ways depending on your sazón (personal taste), what part of the country you live in and what fruits and vegetables grow there. Pozole verde is a dish that I have always loved, and anywhere I travel in Mexico, I need to try it.
Provided by Rick Martinez
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
- Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
- Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
- Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.
POZOLE ROJO
Steps:
- Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
- Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
- Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
- Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
- Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
- Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
- Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
- Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
- Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
- The posole can be made up to 3 days ahead. Let cool; cover and chill.
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- Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork.
- Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
- Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.
- Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.
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