To prepare the Pozole, place the onion, garlic, cilantro stems and bay leaves in a cheesecloth satchel tied with butcher’s twine. Season the pork lightly with salt then transfer to a large pot and coat with the adobo sauce. Cover with 12 cups of water, or as needed to fully submerge the meat, then add the satchel. Bring to a boil, then reduce heat to a simmer and cook for 40 minutes, until the meat is tender.


The satchel of onion, garlic, cilantro and bay leaves


Puree 1 cup of the cooked hominy with about 1/2 cup of the Pozole liquid, then add the puree and the remaining cooked hominy to the stew. Bring to a boil, and heat through. Remove from heat and serve in deep bowls with garnishes on the side. This spicy flavorful stew would pair well with an off-dry white wine, such as Riesling, Chenin Blanc or Viognier. The slight sweetness will stand up to the chili flavors, and provide a refreshing acidity to cool the palate.



Miriam and I made WAY TOO MUCH stew, but luckily it freezes well and the flavors meld better together over time. Not to mention, I’m happy to eat this for the next few days.