I made pozole this week
I made pozole this week, for the first time in some time. It's particularly good for homesickness and cold weather.
In New Mexico, we had easy access to frozen hominy which we felt produced much better results than canned. It's not as readily available in North Carolina, which somewhat discouraged me from making it again. I know many other families used canned hominy; we tended to feel like it results in a poor texture.
This time, I used some methods in the pozole rojo recipe from Rick Martínez's book, Mi Cocina. The book has some great, authentic recipes from all over Mexico, beautiful photos, and helpful techniques peppered throughout. As ArnieTex on YouTube often reminds, there's not one right way to do these dishes — they vary regionally and even between families. 'Of course, my grandma's way is better than yours! 😉'
I drained and rinsed the canned hominy, then roasted it in the oven. This really helped firm it up and give it a better texture in the finished soup. Some in my family don't feel well after eating pork, so I used beef stew pieces (though chicken would also have been a good choice).
This time, I used dried guajillo and japonés chile for the purée. Some people strain it after blending; I just blend it thoroughly.
As far as toppings, the best result will be with lime juice, chopped white onion, and Mexican oregano. You can substitute other onion or oregano in a pinch, but the flavor profile will change. Other toppings that can be good (but I usually skip) are shredded green cabbage, radish, and avocado.
Some meals are intensely comforting; they transport us to another time and place through smell and taste, maybe even bringing tears to our eyes or relief to the mind and heart. Find those meals, make them for yourself, and share them with people you love.