Pozole. Oh, my sweet Mexican princess. This comfort dish is great any time of the year. Combines pork and hominy with great spices. Despite its great flavors it has kind-of a gory history. According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on special occasions, the meat used in the pozole was human. Yes, that’s right folks… After prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion.
Well, that’s appetizing. Who’s up for a recipe with non-human flesh, hmm?
3 Lb Pork shoulder
Chili powder, cumin, salt, pepper
2T corn or canola oil
2 onions, chopped
1 Jalapeno, minced
6 Garlic cloves, minced
2T chili powder, 1t cumin, 1t oregano
24 oz Chicken stock
4 cans green chilis
1 can (15oz) fire roasted diced tomatoes
2 cans of hominy
Trim the pork shoulder of any excess fat, and season liberally with chili powder, cumin, salt, and pepper. Place in a baking dish, tent with foil, and bake at 350-400 for about 1 1/2 hours (or until internal temp is 160). I also like to pour a little bit of chicken stock in the baking dish.
After baking allow the pork to rest for 20 minutes. Then pull, shred, or dice. Reserve pork and any liquid.
Over medium heat warm the oil and cook onions and jalapeno for about 6 minutes. Then add the garlic, chili powder, cumin, and oregano and mix spices to cook for about 1 minute. Add the chicken stock, green chilis, fire roasted tomatoes, hominy, pork, and any reserved liquid. Bring to a boil over high, then reduce to simmer for about 15 minutes.
Serve in warm bowls with lime wedges, cilantro, sliced avocado to garnish. Serve with warmed tortillas.
No humans were harmed in the making of this pozole…