Pozole is a delicious authentic Mexican stew that's standard fare at family gatherings and celebrations. This Pozole recipe comes to us courtesy of our long-time Winery Lead Cook, Dora. It's always a treat when Dora makes it for the staff, and we know you will love it too. The spice and full body flavor of this soup pair fantastic with our Proprietary Red wine.
2 each pigs feet or ham hocks
1 ½ pounds top sirloin (cut into ¾ ” cubes)(can also use chicken or pork)
2 1/4 gallons water
2 oz dried New Mexico chilies
1 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil
1 yellow onion, minced
4 garlic cloves
2 tsp dried oregano
2 ea 25 oz. cans of hominy
½ cabbage, shredded
1 Tbsp dried oregano
2 limes, cut into quarters
½ cup cilantro, chopped
1 cup radish, chopped or sliced
Start by placing the pigs’ feet into a gallon of water and bring to a boil. Once the water is boiling, reduce the heat to a simmer and let cook for about 2 hours. You may have to add some water, making sure that the pigs’ feet remain just covered. Skim any impurities off the top and discard. Repeat the same process with the top sirloin in a separate pot.
Heat the Spanish Olive Oil in a sauté pan and add the chilies. Lightly toast the chilies in the pan and add them to a blender. Add a quart of water and puree. Strain the mixture to remove any large pieces of peppers and return the liquid to the blender, adding 1/2 of the yellow onion, garlic, and 2 tsp dried oregano. Puree again and set aside.
When beef set to simmer is tender, combine the pigs feet and broth with the beef and its broth. Add the hominy and chili puree, bringing mixture to a simmer. Place cabbage, radish, lime, onion, remainder of dried oregano, and cilantro in separate bowls to use as garnish. You’re now ready to serve. Ladle pozole into bowls and use garnishes of your choice, finishing with a drizzle of Infused Chili Olive Oil on top. Enjoy!