Pozole (Hominy and Turkey Soup)

Name: Pozole (Hominy and Turkey Soup)
Yield: 4
Ingredients: Dried hominy (nixtamalized whole corn kernels), or 800 g canned hominy, drained — 400 g (2 cups); Turkey thigh or breast, bone-in if possible — 600 g (1.3 lb); Water — 2 L (8 cups); Small white onion, halved, plus extra finely chopped for serving — 1; Dried guajillo chilies, stemmed and seeded — 2; Dried ancho chilies, stemmed and seeded — 2; Dried oregano — 1 tsp; Fine salt — 1 tsp; Shredded lettuce or cabbage, sliced radish and lime wedges, for serving

The Quirky Foodster Team

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Servings

Ingredients

Dried hominy (nixtamalized whole corn kernels), or 800 g canned hominy, drained — 400 g (2 cups)
Turkey thigh or breast, bone-in if possible — 600 g (1.3 lb)
Water — 2 L (8 cups)
Small white onion, halved, plus extra finely chopped for serving — 1
Dried guajillo chilies, stemmed and seeded — 2
Dried ancho chilies, stemmed and seeded — 2
Dried oregano — 1 tsp
Fine salt — 1 tsp
Shredded lettuce or cabbage, sliced radish and lime wedges, for serving

Method

If using dried hominy, soak overnight in plenty of water, then drain and rinse.
Place the hominy, turkey and water in a large pot with the halved onion. Bring to the boil, then skim any foam from the surface.
Reduce to a low simmer, cover, and cook for 1.5-2 hours for dried hominy (or 45 minutes if using canned hominy), until the corn kernels have burst open and the turkey is very tender.
Meanwhile, toast the guajillo and ancho chilies briefly in a dry saucepan, then soak in hot water for 15 minutes until softened.
Blend the softened chilies with a little of their soaking water and the oregano until smooth, then strain through a fine sieve to remove any skin fragments.
Remove the turkey from the pot, shred the meat, discarding bones and skin, and return the shredded meat to the pot.
Stir in the strained chili sauce and salt, and simmer uncovered for a further 15-20 minutes to deepen the flavour.
Ladle into bowls and serve with shredded lettuce, chopped onion, sliced radish and lime wedges on the side.

Introduction: A hearty soup of nixtamalized corn kernels simmered with turkey and chili until the corn blooms open, pozole was a substantial dish served at significant Mexica gatherings and feasts.

Cultural Background: Pozole derives from the Nahuatl word pozolli, meaning ‘foamy’ or ‘frothy’, describing the way the corn kernels burst and soften during the long simmer. Spanish chroniclers recorded pozole being served at important ceremonial occasions in the Mexica world, prepared in large batches to feed many people at once.

Tips: Dried hominy takes considerably longer to cook than canned, but gives the most authentic texture; plan ahead for the overnight soak. Toasting the dried chilies briefly before soaking deepens their flavour considerably; take care not to let them scorch, as this turns the sauce bitter.

Variations: Pork can be used in place of turkey for a version that became especially common after European contact, though turkey remains the historically Mexica choice. Adjust the balance of guajillo to ancho chilies to taste; more guajillo gives a brighter, more fruity heat, while more ancho gives a deeper, milder sweetness.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally, until piping hot throughout, adding a little water if the soup has thickened.

Nutrition: Per serving (approx.): 380 kcal, 28 g protein, 42 g carbohydrate, 11 g fat, 6 g fibre, 620 mg sodium.

FAQs:

Q: Can I use canned hominy to save time?

A: Yes, canned hominy works well and cuts the cooking time significantly, though dried hominy gives a chewier, more traditional texture.

Q: How spicy is this pozole?

A: As written it has a moderate, well-rounded heat from the two chili varieties; adjust the quantity of chilies to taste for a milder or spicier result.