Pozole for Our Lady of Guadalupe Feast

cropped-pozole-raw-header.jpgThe Feast of Our Lady of Guadalupe is celebrated on December 12, when people from across Mexico and other countries make a pilgrimage to see an image of Mary (Virgen Morena), believed to be authentic, in the Basilica of Guadalupe in Mexico City.

According to legend, a man named Juan Diego encountered the Virgin Mary twice in Mexico City, on December 9 and December 12 in 1531. Mary told Juan to ask the bishop to build a church on Tepeyac Hill. The bishop however, needed proof of Juan’s encounter and asked for a miracle. When Juan returned to the hill, there were roses in a spot where cacti previously grew. He showed the roses to the archbishop and revealed an image on his cloak of the Lady of Guadalupe. The bishop was convinced of the miracle and built a church in honor of the event.

The popularity of this feast has grown particularly in the southwestern United States, particularly among Americans of Mexican descent. Dancers, drummer, banners, and parades are all a part of the feast day. Children dress in traditional costumes and are blessed in churches.

In honor of this special day, enjoy this recipe for Pozole, a very popular in the Mexican culture, especially around this time of the year. It’s perfect for large gatherings and is served in homes and congregations often during the winter season. You’ll love Pozole!

How precious is your steadfast love, O God! All people may take refuge in the shadow of your wings. They feast on the abundance of your house, and you give them drink from the river of your delights. For with you is the fountain of life; in your light we see light. ~ Psalm 36:7-9


Pozole
(English + Spanish)

Ingredients:

  • 3/4 cup dried chiles de arbol
  • 4 or 5 dried ancho chiles
  • 6 cloves garlic (2 smashed, 4 finely chopped)
  • Salt
  • 2 pounds boneless pork shoulder, trimmed and cut in half
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 8 cups low-sodium chicken broth
  • 1 tablespoon dried oregano (preferably Mexican)
  • 1 bay leaf
  • 3 15 -ounce cans white hominy, drained and rinsed
  • Shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible.

Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.

Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth.

Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside.

Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.

Add the chopped garlic and cook 2 minutes. Increase the heat to medium high.

Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer.

Partially cover and cook, turning the pork a few times, until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour.

Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot.

Add some water or broth if the pozole is too thick. Season with salt. Serve with assorted toppings and the remaining.

 


El Pozole es muy popular en la cultura Mexicana, especialmente durante esta temporada del año. Me encanta el Pozole!!!

Ingredientes
Para la sopa:

  • 4 litros de agua
  • 1 kilo de carne de puerco cortada en cubos
  • 1/2 kilo de costilla de puerco cortada en trozos
  • 3 latas de maíz para pozole, enjuagado y escurrido (425 gramos c/u).
  • 1 cebolla blanca cortada en cuatro partes
  • 8 dientes de ajo grandes
  • Sal para sazonar al gusto

Para la salsa:

  • 5 chiles anchos limpios, sin semillas y desvenados.
  • 5 chiles guajillo limpios, sin semillas y desvenados.
  • 6 dientes de ajo
  • 1/2 cebolla mediana, picadita.
  • 2 cucharadas soperas de aceite vegetal
  • 1/2 cucharadita cafetera de orégano mexicano
  • Sal al gusto para sazonar

Para la guarnición:

  • 1 lechuga finamente picada
  • 1 1/2 taza de cebolla blanca finamente picada
  • 1 1/2 taza de rábanos finamente rebanados
  • Chile piquín recién molido al gusto
  • Orégano mexicano al gusto para sazonar
  • Tortillas doradas ó tostadas de paquete (2–3 por persona)
  • Limones cortados en cuartos
  • Aguacate cortado en cubos (opcional)

Pon el agua a calentar en una olla grande. Agrega la cebolla, el ajo, la sal, la carne y las costillas. Deja que suelte el hervor y después baja la flama para que se cocine la carne por aproximadamente 2 horas y media, o hasta que ésta se despegue del hueso. Mientras se cuece la carne, remueve con un cucharón la capa de espuma y grasa que se vaya formando en la superficie del caldo. Si es necesario agrega más agua caliente para mantener el mismo nivel de caldo en la olla.

Cuando la carne se cueza, sepárala del caldo. Quítale al caldo el exceso de grasa, los huesos de las costillas, la cebolla y el ajo.

Para preparar la salsa, remoja los chiles anchos y guajillo durante 25 minutos en suficiente agua que los cubra.

Una vez que los chiles estén blandos, escúrrelos y colócalos en la licuadora junto con el ajo, la cebolla y el orégano, agregando un poco del agua donde se remojaron éstos. Licua hasta que tenga la consistencia de una salsa suave.

Calienta el aceite en un sartén a temperatura media alta; agrega la salsa, y sazona con sal al gusto. (Revuelve constantemente, ya que tiende a brincar). Reduce la flama y hierve a fuego lento por aprox. 25 minutos.

Agrega la salsa al caldo pasándola primero por un colador. Deja que suelte el hervor y agrega la carne. Hierve a fuego bajo por aproximadamente. 10 minutos. Agrega el maíz y sazona con sal y pimienta. Sigue cocinando hasta que se caliente completamente.

Sirve el pozole en plato hondo y coloca la guarnición a un lado como se muestra en la foto.

Submitted by: Estela Lopez, De Pasadena Texas, Miembro de la Iglesia Episcopal San Pedro

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: For St. Lucia Day, Swedish Rosettes

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