Pozole Al Estilo Sinaloense is a stew common to the American Southwest and Mexico, and traditionally served for special occassions like Christmas. Not too common in Calgary! But I like to experiement, don't you?! Like many traditional & heritage dishes, there are endless variations, this recipe I found really easy to follow, and using ingredients I was eager to play with!
I came across this recipe when I was looking for a recipe to use the Hominey corn I had bought while in Montana. Hominy is dried slack corn, which along with the Pasilla and Guajillo Chiles in this recipe, can be hard to find in Calgary.
I recently found an oasis for Latin American ingredients in Forest Lawn called La Tiendona, they have a tonne of amazing ingredients, I was stunned by the selection and great prices! This will be my new go to spot for ingredients, instead of having to stock up when we go state side. Here's a great website for other Latin Markets in Calgary, but I cannot recommend La Tienona highly enough!
Since I had never made this stew before, and had never really worked with these particular chiles, I wasn't sure what time of flavours they would impart. The stew was much milder than I expected, but still very earthy and flavourful. A website with great flavour descriptions for chiles is SpicesInc, check it out!
This stew does need some time commitment, but it can be done in stages! With the prep done ahead, it's not that hard to throw together, and it was a fun new recipe to bring to the table!
Pozole al Estilo Sinaloense (Sinaloa-Style Corn & Pork Stew)
Recipe adapted from: mexgrocer.com
1 13 ounce can white hominy 4 pasilla or guajillo chiles (I did 2 of each)
3 tablespoons canola oil
approx 2 pounds pork roast or pork steaks, cubed
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground coriander
1 1/2 teaspoons Mexican oregano
2 onions, chopped
10 cloves garlic, sliced
Garnishes
chopped cilantro
finely shredded cabbage
minced onion
sliced radishes
**Advance Prep Step! Put the chiles and enough water to cover in a medium size saucepan, bring it to a boil, reduce the heat, and simmer for 10 minutes. Reserve the water, drain the chiles, remove the seeds and stems. Place the chiles and the water in a blender and blend until completely liquefied. Set aside and refrigerate overnight at this point.**
Heat the oil in a large pot and saute the meat for 2 minutes, and then sprinkle with the salt, black pepper, coriander, oregano, onions, garlic, and saute for 3 minutes.
Drain and rinse the canned hominy, then add to cooked pork. Add the reserved blended chiles, and cover the mixture with warm water and bring to a boil. Reduce the heat to simmer, cover, and cook for about 3 1/2 hours, adding more water if necessary to keep the mixture covered. Taste the mixture and add more salt to taste.
Serve the pozole in large bowls and garnish with the cilantro, cabbage, sliced radishes, and onion. Served on top of rice, and with warm tortillas, or quesadillas as a side, makes this stew a super-filling meal!
Enjoy!
No comments:
Post a Comment