Mulefoot Pozole 2.0

From David Hammond

Serves ?

[Ed: David whipped up a batch of this rich pozole for us last year. This year’s edition is tweaked a bit, but stars the “last scraps” of the very same pig, the noble Ermine. Mulefoot hog (a heritage breed) yields excellent pork,notes David. “You won’t find it at the big supermarkets, so I’d recommend using any fatty piece of pork, like a shoulder chop. This isn’t fancy soup; whatever pork you got is good. Pozole is a traditional soup, and there are no doubt hundreds of variations. Mine is subject to change pending availability of ingredients; measurements are approximate.”]

Ingredients

2 pounds shoulder chop
1 ½ pounds dry hominy (for fun, use different kinds; this time around, I used red kernel and mote)
2 tablespoons chili powder
4 arbol chiles (take out seeds and crumble this and other chiles)
2 pasilla chiles
2 ancho chiles
2 onions, diced
6 garlic cloves, diced
2 teaspoons oregano
2 teaspoons cumin
water (fill to rim of big pot, maybe 2 gallons)
salt to taste

Preparation

Bake meat at 350 for about 40 minutes, then cut into small chunks. Put everything into the big pot and set the oven to 180 degrees; cook the pot about 6-7 hours. Remove bones before serving (or not).

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2 Responses to “Mulefoot Pozole 2.0”

  1. Night of the Living Bread « Soup and Bread Says:

    […] with ham, smoked ham bone and navy bean soup, red beans and rice with sausage soup, the return of David Hammond’s pozole, curried squash and red lentil soup, and, in a nice curve ball, cold zuppa di celiege, or sour […]

  2. Pozole « Soup and Bread Says:

    […] David: “The better the pork, the better the pozole. Last year, we ate all of Ermine (our Mulefoot hog), so this year I looked to Wettstein’s for high-quality […]

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