Chef's CornerDesiree Brassert

Pozole – Pork and Corn Soup

Chef's Corner logoThis Mexican stew usually calls for hominy, but I find that the kernels from our local elotes (corn) work just as well and are easier to find.

Stock for 8 to 10 servings

  • 1 kilo of pork shoulder
  • 500 grams of pork ribs with bones
  • 1 large yellow onion, sliced
  • 10 cloves of garlic
  • 2 bay leaves
    • Package of guajillo peppers
    These chili peppers are some of the greatest ingredients cultivated by the Aztecs and now available in our modern supermarkets.
  • 1 teaspoon of whole black peppercorns
  • 1 teaspoon of salt
  • 1/2 teaspoon of dried oregano
  • 1 gallon or 3 liters of water
  • 6 whole dried Guajillo peppers (other peppers are also great such as Anaheim, Pasilla, California…)
  • Kernels from 4 ears of corn, previously cooked.

Toppings

  • Chopped and seeded jalapenos
  • Avocado cubes
  • Sliced red onions
  • Chopped cilantro
  • Crumbled cheese (preferably queso fresco, cotija, or feta)
  • Sliced red radishes
  • Tortilla chips

Directions

  1. Make stock with pork shoulder (paleta de cerdo), ribs, and all ingredients except for the chilis and the corn.
  2. Simmer for at least 3 hours.
  3. Strain and let it cool completely.
  4. Cube the chunks of pork and set aside.
  5. For best results, the stock should sit overnight in fridge in order to skim the fat off the surface to achieve a rich and fat-free broth.
  6. Add the seeded chili peppers, allow to soak for about 20 minutes, and then blend in blender. The mixture should be thick and deep red. Season with salt and pepper, add pork cubes and corn, and serve piping hot with plenty of toppings listed above.