Day Thirty: Pozolé

This Mexican pork stew dates all the way back to the Aztecs. It was and still is made with whole kernel hominy and served for special occasions. It can be made red with ancho or guajillo chili or green with tomatillo salsa verde. 

Ingredients

2 (14.5 ounce) cans chicken broth
1 cup salsa verde
2 pound pork stew meat
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (7 ounce) can diced green chiles
2 (15 ounce) cans hominy

Garnishes

medium thin-sliced radishes
chopped avocado
plucked fresh cilantro
lime wedges

Prep

Sauté the pork chunks, in a large pot or Dutch oven, turning or stirring to brown all sides. Add garlic, cumin, oregano, and chicken broth and stir. Add the salsa verde and the liquid from the hominy. Bring to boil (stir every minute or so), lowering heat to simmer for 40 minutes. Add the Hominy and continue simmering another 20 minutes. Add water or more chicken broth if necessary to maintain soupy stew consistency. Don't overcook or allow to mush-up. Served garnished with your favorite toppings.

Taco Tuesday: Al Pastor

This was my Superbowl meal. One of the best parts about being from Southern California is the Mexican food. Not the tex mex versions sold at chain restaurants, but grandmas recipes that are sometimes made in the back of a truck! Here's a favorite originating from Puebla, Mexico.

Tacos al Pastor

Ingredients

4 dried guajillo chiles (about 1 ounce)
1 dried ancho chile
2 dried chipotle chiles
1 cup fresh or canned pineapple, chunks
1/4 cup pineapple juice
1/2 fresh lime, juice
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garlic powder
2 tablespoons vegetable oil, plus more for grilling
2 1/2 pounds boneless pork shoulder, cubed
1 large Spanish onion, sliced

Directions

1. Stem and seed all of the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes. Let cool slightly, then drain and transfer to a blender. Add the pineapple juice, lime juice. In a spice grinder, grind the oregano, cumin, coriander, or garlic powder. Add the spice mixture to the blender and blend until smooth.

2. Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool. Transfer the marinade to a large resealable plastic bag. Add the pork and onion and seal the bag. Refrigerate overnight.

3. Heat grill pan or griddle, sprinkle with oil. Add pork, onions, and pineapple to skillet or griddle. Cook in batches (if need be) until dark golden brown on all sides and cooked through, about 15 minutes. Serve on corn tortillas with extra chopped onion, fresh cilantro, and fresh lime juice.