Pozole

Background info: Long before high fructose corn syrup tarnished its good name, maize (the historically correct term for corn) was a Mesoamerican staple first cultivated over 9,000 years ago from a wild grass called teosinte, and was heavily featured in ancient recipes such as “pozole,” from the ancient Nahuatl word pozolli.

In its natural state, corn is difficult for humans to digest. The process of nixtamalization, which involves soaking and cooking corn in an alkaline solution (usually limewater), allowed these early Mesoamerican peoples to render it more digestible and make its essential nutrients, such as calcium and Vitamin B3, more bioavailable. Today, thanks to modern-day relatives of these ancient cultures, nixtamalization remains a staple in traditional Latin American cuisine, as well as regional Mexican gastronomy, both of which continue to influence many chefs across the U.S.

– Price-Pottenger

● ● ●

Serves 8-10

The first time I tried pozole, I fell in love with it. What’s not to love? It is a warm, nourishing stew that is easy to make and uses nixtamalized maize. While traditionally made with pork, just about any meat, from wild game to chicken, will work in this recipe. Plus, it is a great way to use nixtamal/hominy without having to grind it into masa.

Ingredients

4 quarts water
3 pounds boneless meat (pork shoulder, pork belly, venison, beef, or chicken), cut into 2-inch pieces
1 bay leaf
½ teaspoon whole black peppercorns
1 tablespoon fresh oregano, preferably Mexican, plus more for garnish
1 onion, chopped, divided
6 garlic cloves, peeled
5 dried guajillo peppers, seeded
5 dried ancho peppers, seeded
8 cups nixtamal or store-bought hominy
3 tablespoons lard or butter
Sea salt
Optional garnishes: lime wedges, sliced radishes, fermented cabbage

Directions

Combine the water and cubed meat in a large stockpot and bring to a boil over medium-high heat. Skim the surface and reduce to a simmer. Add the bay leaf, peppercorns, oregano, half of the onion, and 4 of the garlic cloves. Continue simmering for 1 hour, or until the meat easily pulls apart.

While the broth is simmering, combine the seeded guajillo and ancho peppers, remaining onion, and remaining 2 garlic cloves in a medium heatproof bowl.

When the broth is finished, strain it through a colander into another pot or a large bowl, clean the stockpot, and return the broth to it. Ladle enough of the hot, strained broth into the bowl containing the peppers, onion, and garlic to cover. Set the bowl aside for 30 minutes to rehydrate the peppers. Shred the meat with your fingers or two forks and return the shredded meat, along with the onion and garlic, to the pot. Add the nixtamal or hominy to the pot. Return to a simmer over medium heat.

When the peppers have rehydrated, strain the peppers, onion, and garlic through a sieve into a bowl and place in a blender. Add 2 cups of the strained liquid to the blender and pour the remaining strained liquid into the pot. Puree the peppers, onion, garlic, and liquid until smooth. Heat the lard or butter in a sauté pan over medium-high heat and add the puree. Stir to incorporate the fat, then reduce to a simmer and continue to cook for 30 minutes. Add the mixture to the stockpot and stir to incorporate. Season with salt to taste.

Ladle the pozole into bowls and garnish as desired.

Recipe and photo reprinted from Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health by Dr. Bill Schindler (Little, Brown Spark; 2021). Photo by Brianna Schindler. For more information, visit eatlikeahuman.com and modernstoneagekitchen.com.

Check out other recipes from Bill Schindler, PhD:

Grilled Chicken Hearts with Wild Pesto

Cricket Power Balls

Wild Spring Frittata