Pentagon 'Pork Barrel' Pozole
We're not sure what "Pozole" means (you'll have to ask Chef Claud about that), but we are sure that you'll love this seasoned pork stew! Remember, it's the other white meat!
You will need:
For the Stew:
- 1 four pound pork shoulder butt
- 4 cups chicken stock
- 2 yellow onions, quartered
- 2 heads garlic, cut in half crosswise
- 3 bay leaves
- cold water, to cover
- 2 thirty oz cans white hominy, drained
For the Picante Sauce:
- 1 cup dried chiles
- 2 1/2 cups water
- 1/2 tsp salt
- 2 tbl white vinegar
For the Garnishes:
- 3 roma tomatoes
- 2 white onions
- 3 avocados
- 6 lemons
- 1/4 head red cabbage
- 1 bunch cilantro
- 2 bunches radishes
- 4 jalapeno peppers
- whole oregano
- chile flakes
- 1 sweetheart deal
- Make the stew: Trim pork butt of excess fat and cut into four pieces. Rinse meat with cold water and transfer to a large stockpot.
- Add the chicken stock, quartered onion, garlic and bay leaves. Add enough cold water to just cover the meat and bring to a boil.
- Reduce the heat to a simmer and cook for 45 minutes, occasionally skimming off any fat or scum that rises to the top.
- Make the picante sauce: Combine the dried chiles, water and vineger in a small saucepan over medium high heat. Boil for five minutes, transfer to a blender jar and puree. Strain into a bowl and set aside.
- Prepare the garnishes: dice the tomatoes, onions and avocado; quarter the lemons; chop the cabbage and cilantro; thinly slice the radishes and jalapeno.
- When the meat begins to soften and fall apart, add the hominy and return to a simmer.
- Salt to taste and ladle into the largest bowls you can find.
- Season individually at the table with lemon and salsa picante and garnish with abandon.
- (Remember to retain and scrutinize your grocery bell. If you're paying any more than $1,500 per pound for onions, you should have your lobbiest call their lobbiest and work something out.)