There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
Pozole is a staple of the Mexican table, and each region offers several variations. The stew’s name refers to whole-kernel hominy – large kernels of dried corn that have been soaked in unslaked lime to remove their outer skins and puff them up. In this recipe, tougher cuts like pork shoulder or butt give lots of flavor and grow tender with slow, gentle cooking. Using the cheap cuts makes this a perfect credit crunch supper that will keep everyone warm through the winter months.
500g of boneless stewing pork, cut into one inch cubes
1 litre of water
2 dried ancho chili peppers, stemmed and seeded
5 cloves garlic
1 teaspoons dried oregano
2 tablespoons vegetable oil
1 large yellow onion, diced
1 tin of canned hominy, drained
3 cups of pork stock (beef veg or chicken stock will do)
For the garnish
diced spring onion
corn tortilla chips
1. In a deep frying pan add the pork cubes a good pinch of salt, the water and bring to a boil, reduce the heat to medium and simmer gently for about 20 minutes. Remove from the heat and let the pork cool in the liquid.
2. Drain, reserving the liquid in a bowl and set the meat aside.
3. Place the ancho chilies in the reserved warm cooking liquid soak for 20 minutes. Transfer the liquid and chilies to a blender add the garlic and oregano and purée until smooth.
4. In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden.
5. Add the puréed chili mixture, hominy and stock, adding more stock if needed.
6. Now stir in the reserved pork, bring to a boil, reduce the heat and simmer gently for an hour. Add salt and pepper to taste.
7. Ladle the stew into deep bowls and add the garnish as you see fit