SERVES 12 TO 15
Pozole is a stew made with various cuts of pork, chicken, and hominy, and served with an assortment of condiments. If you make it, either have a party of freeze it in containers. It becomes gelatinous when cold, and is similar to head cheese.
- 1 pig's head, washed well and cut with a butcher knife into 4 pieces
- 6 pig's feet
- 5 to 6 garlic cloves
- 2 large white onions, peeled and cut into quarters
salt to taste
- 4 pounds pork shoulder, cut into cubes
- 2 chickens, whole
- 2 6-pound cans of hominy, strained and washed
- 3 lemons
- 2 ripe avocados, diced
- 1 cup red radishes, diced small
- 1/2 cup jalapeño chiles, seeded, deveined, and finely chopped
- 1 large white onion, finely chopped
- 2 tablespoons dried oregano
- Place the cut-up pig's head, the pig's feet, garlic, onions, and salt in a large stockpot with 8 quarts of water, or enough water to cover the ingredients.
- Bring to a boil. Reduce the heat and simmer for 2 hours.
- Strain the stock and aollow to cool. Remove all the meat from the pig's head, discarding the skin and carcass.
- Return the stock to the pot and bring to a boil. Add the pork shoulder and the two chickens. Simmer for 1 more hour. Strain. Allow to cool.
- Remove the meat from the chickens pieces adn the pork shoulder and the drained hominy. Bring to a boil. Season to taste with salt.
- Serve in large soup bowls with an adequate amount of chicken, pork, and hominy in each bowl.
Serve with individual plates of garnishes. Place half a lemon in the center of each plate. Place a small amount (approximately 1 tablespoon) of each garnish around the lemon. Garnishes should be sprinkled into the pozole according to individual taste.
Note: Pozole is also a delicious blended. Blend the broth with the chicken, pork, and hominy for a thicker soup, adding a little cream or milk to make it lighter.