To be honest, we’ve been pretty disappointed with Bon Appetit magazine since the whole format ‘update’ a while back (thought the website still rocks heartily). It seemed a little too focused on the look of the magazine (not to mention the incessant shameless promotion of Bon Appetit-sponsored events) and not enough attention was being paid to the actual content.
Then, all of a sudden the April issue arrived and it’s beautiful. It’s a little more like the magazine that we used to love: recipes that normal folks can make and lots of pretty photographs of uneaten food. And that lovely cover shot of the salad with the Grilled Chicken and the Tarragon? Hmmm, where have we seen something like that before?
Anyhoo, the R.S.V.P. section has the most wonderful sounding recipe for Pozolé (posole, posolli, ala Wikipedia). Pozolé. is a kind of Mexican stew that’s not unlike the sauce and filling of a Verde Burrito: a lusciously rich amalgamation of succulent bite-sized pieces of Pork, Hominy, Onions, Garlic, Chiles, Tomatillos, and spices.
Pozolé has long been on our recipes-to-make list. It has a wonderful depth of flavor and it couldn’t be easier to prepare.
As usual, we’ve played around with the original recipe a bit, we doubled the amount of Pork and used a whole Onion (instead of 2 cups) and 3 whole Celery ribs (instead of 1 cup). Here’s the ingredients we used in their entirety:
- Extra Virgin Olive Oil
- 1 largish Onion, chopped
- 4 Garlic cloves, chopped
- 3 stalks of Celery, chopped
- 2 lbs Pork Tenderloin, cut into 1/2 inch cubes
- 5 cups Low Sodium Chicken Broth, plus maybe a little more if the sauce gets too thick
- 12 oz Tomatillos, coarsely chopped
- 1 15 oz can Hominy, drained – white or yellow is fine
- 4 4 oz cans diced Green Chiles, drained
- 4 tsp ground Cumin
- 4 tsp Chile Powder
- Salt & Pepper to taste
- Fresh Cilantro
In a nice big stockpot over medium-high heat cook the Onions, Garlic, and Celery until they get softish – about 7 minutes. Sprinkle the Pork with Salt & Pepper and add it to the pot. Cook it just until it’s no longer pink on the outside stirring frequently, just a couple of minutes.
Add the Chicken Broth, Hominy, Chiles, Tomatillos, Cumin, and Chile Powder. Bring it all to a boil and then lower the heat to medium-low.
Simmer until the Pork is tender and cooked through and the sauce has reduced and thickened – about an hour.
Add the Cilantro just before you serve it, in fact you might want to just add it to individual servings since you’ll likely have tons of leftovers and it loses it’s pretty green color and bright flavor after a bit.
Salud!
It looks great and perfect for a day like today, but you didn’t say exactly if you like it. I am assuming you did because you posted it, but how good was it? Also, we have to get some people together and try out that pizza & prosecco party in the Bon Appetit, yummy!
Absolutely we liked it, in fact we LOVED it (and still love it, we had leftovers). It’s delicious, and surprisingly easy to make. We highly recommend it! As for the pizza and prosecco – you let us know and we’ll be there! Love your new blog, by the way!
Que Fantastico! This recipe is a new favorite and made the cut for my elite Favorite Recipes folder. Instead of adding chopped tomatillos (hard to find year-round in Alaska) I used a jar of Goya Tomatillo Salsa. The added spices from the salsa were perfecto.
I’ve also made this in my crockpot using boneless country ribs. If you do this you must reduce the amount of broth. Trim excess fat, cube the meat, season the heck out of it and sear it until it’s deep brown all over. Dump it in the crockpot. Add the veggies, garlic & spices to the same pot – as the veggies cook they’ll deglaze the goodness left on the bottom. Transfer veggies to crockpot, add salsa & everything else except the broth. Mix it all together…how soupy is it? Knowing that the mixture will be looser than it is now when done, add broth to your liking – maybe 1 or 2 Cups max. Because the crockpot cooks covered you will not lose moisture to evaporation. If you add too much broth you’ll end up with Pozole soup. You can always cook it for the last 2 hours with the top off to thicken up. Estimated cook time 6-8 hrs low, 4-6 hrs high.
Wow! Thanks! We really enjoyed this recipe so we’re glad to hear we’re not alone!
I’ve been looking for a pozole recipe. Yeah!!
53. certainly like your website but you need to check the spelling on several of your posts. Many of them are rife with spelling problems and I find it very troublesome to tell the truth nevertheless I will certainly come back again.
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