A few weeks ago, Chef Andy Hollyday had the pleasure of cooking a few dishes for the NFL on Fox crew. He made pierogi, sweet potatoes, a pozole, and a sticky date pudding. While most of these dishes have been on the Selden menu at some point, the pozole is something he makes at home, including after Thanksgiving as a way to use up some leftover turkey. We received a few requests for the recipe, and given the cold weather in Detroit of late, sharing it seemed like the responsible thing to do.
Ingredients
- 3 arbol chiles
- 3 ancho chiles
- 3 Tbsp Canola (or neutral tasting) oil
- 8 garlic cloves
- 5 cups white onion, julienned
- 2 Tbsp ground cumin
- 3 Tbsp dried Mexican oregano
- 1 gallon chicken stock
- 3 bay leaves
- 1 sprig epazote (if available/optional)
- Several sprigs cilantro (about 1/3 bunch), separated into leaves and stems
- 10 oz Mexican style hominy, rinsed.
- 3-3.5 lbs shredded/chopped meat (leftover turkey, chicken, pork)
- Salt, to taste
- Lime juice, to taste
- Optional garnishes: Chopped onion, Mexican crema, tortilla chips, more cilantro, more lime.
Instructions
Toast the dried chiles in an oven or dry, hot pan. Cool.
De-seed, de-stem chiles. Soak in hot water for 30 minutes.
Heat the oil in a large stock pot
Sweat the garlic and onion. Once the onion is soft and translucent, add the oregano and cumin.
Cook until fragrant, about 5 minutes.
Add the stock and bring to a boil. Make a sachet of bay, epazote if using, and cilantro stems, and add to the stock.
Reduce heat to a simmer, add the hominy.
While the pot simmers, blend the softened chiles with 2/3 cup of soaking liquid, then strain the blended mix into the pot.
Cook the new until the hominy is tender. Add the protein and stir to combine.
Add the chopped cilantro, then season with salt and lime to taste.
Should make more than 5 quarts of pozole. Enjoy!