POZOLE

by Frank Raasch September 4, 2020

Pozole is a traditional, savory, hearty stew from Mexico. We make it by slowly simmering Giant White Corn with ham, herbs and oftentimes dried chiles. We recommend lightly toasting the New Mexico Chiles to bring out their natural flavors and to add a pleasant slight smokiness to the stew.

Prep time: 30 min
Cook time: 150 min
Total time: 180 min

INGREDIENTS

2 De-Stemmed Red New Mexico Hatch Chiles
8 1/2 Cups Water, divided
1 Tablespoon Olive Oil
2 Pounds Ham Hocks
2 Medium Onions, diced
4 Garlic Cloves, minced
1/2 Pound Dried Giant White Corn, soaked overnight in enough water to cover
1 Bay Leaf
1 Teaspoon Ground Mexican Oregano
1 Teaspoon Ground Cumin
Kosher Sea Salt Flakes
Ground Black Peppercorns

DIRECTIONS

Place chiles in dry skillet over medium-high heat until soft and fragrant (take care not to burn). Remove from heat, then split chiles open and remove seeds. Coarsely chop, then place in blender. Add 1/2 cup water and process into smooth purée.
Heat oil in large pot over high heat. Add ham hocks and cook, turning to brown all sides.
Add onions and garlic, cooking 5 to 7 minutes then add the chile puree.
Drain white corn well, then add to pot. Add bay leaf, oregano, and cumin. Pour in remaining 8 cups water and stir. Bring to a boil over high heat, then reduce heat and simmer 2 hours, adding water as needed to maintain level in pot.
Remove ham bone, and season soup to taste with salt and ground black pepper before serving.