Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small pieces
- 2 cups masa harina
- 4 cups water
- 2 cups chicken broth
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. oregano
- 1 tsp. paprika
- 1 can black beans, drained and rinsed
- 1 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the garlic and onion to the pot and cook until the onion is translucent, about 3-5 minutes.
3. Add the chicken broth, salt, cumin, chili powder, oregano, and paprika to the pot. Bring to a boil, then reduce heat to low and let simmer for 1 hour.
4. In a blender or food processor, blend the masa harina and water until smooth.
5. Add the masa mixture to the pot and stir well. Let simmer for an additional 30 minutes, stirring occasionally.
6. Add the black beans to the pot and cook for 5-10 minutes, until heated through.
7. Serve the pozol in bowls, topped with chopped cilantro and a squeeze of lime.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning pork, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 40g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Pork can be substituted with chicken or beef
- Chicken broth can be substituted with vegetable broth
- Black beans can be substituted with pinto beans or kidney beans
Variations:
- Add diced potatoes or carrots to the pot for added texture and flavor
- Use different spices, such as coriander or cayenne pepper, for a different flavor profile
- Make a vegetarian version by omitting the pork and using vegetable broth instead of chicken broth
Tips and tricks:
- Make sure to brown the pork well before adding the garlic and onion for maximum flavor
- Stir the masa mixture well before adding it to the pot to prevent clumps
- Add more water or broth if the pozol is too thick
Storage instructions:
Store leftover pozol in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pozol in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve pozol in colorful bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
Tortilla chips, avocado slices, salsa
Suggested side dishes:
Mexican rice, refried beans, roasted vegetables
Troubleshooting advice:
- If the pozol is too thick, add more water or broth to thin it out
- If the pozol is too thin, let it simmer for a longer period of time to thicken
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pozol is a traditional Mexican drink made from ground corn, water, and spices. It is often served with meat or beans and is a popular dish in the southern states of Mexico.
Flavor profiles:
Savory, spicy, earthy
Serving suggestions:
Serve pozol as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican