Pozol (Hominy and Pork Stew)
Recipe category
Country
Source
Cocina Tradicional Costarricense 5 - Los Santos y Mora
Ingredients
1
pork roast
1/2
pork cheek
6
garlic
1
pepper
1
complete seasoning
5
fresh oregano
1
achiote
1
lard
1
cracked hominy
Optional: hot pepper, pig ears and tail
Directions
- The day before, wash the chopped meats very well and cover them with hot water, cover and let rest for 10 minutes. Add the garlic, pepper, complete seasoning, and salt and let rest for 2 hours. Add more water, lard, achiote, salt to taste, and oregano, boil for 30 minutes over high heat. Lower the temperature, leave on the heat until the meats are soft. They should always be covered with water.
- Wash the corn well, place it in a pot with sufficient boiling water and cook, stirring occasionally. When it's soft, remove from heat and let cool so it finishes bursting open. Then wash with cold water. The next day, remove some of the fat from the meats, add water if they look dry, and boil them. Drain the corn and add it to the meats. Let boil and season with a sofrito. Cook over low heat to thicken.
- Sofrito: Fry in oil, pepper, onion, celery, cilantro, 2 chopped tomatoes and add complete seasoning, Worcestershire sauce, and hot pepper to taste and add to the pozol.