A classic Mexican soup to share with family and friends.
Yields 6-8 servings
5 sprigs fresh cilantro
5 black peppercorns
2½ lbs. pork meat of your choice, cut in cubes of about 1½ inches
3 cloves garlic, peeled and mashed
10½ cups chicken stock or water
Salt to taste
10 oz. fresh untoasted pumpkin seeds
1 lb. fresh tomatillos, quartered
3 serrano chiles, seeds and veins removed
1 bunch epazote, about 12-15 leaves
1 bunch fresh spinach, about 12 large leaves, washed
2 radishes (optional)
2 tablespoons canola oil
1 can (29 oz) of white loose pozole corn (hominy), skins removed and drained
Sour cream or Mexican crema agria
Cilantro leaves, finely chopped
3 ripe avocados, cubed
8 slices of lime or lemon
8 corn tortillas, store-bought or fresh (click here for fresh tortillas recipe)
Special equipment: Cheesecloth or gauze and butcher’s twine
1. Place the garlic, cilantro sprigs and black peppercorns in gauze and tie with twine, creating a little infusion bag.
2. In a large stock pot, add the pork meat and the little sack of gauze with the garlic, pepper and cilantro. Allow to boil. Remove the foam that rises to the surface. Add salt, partially cover, lower heat and cook for 1-1½ hours or until the meat is very tender and the stock flavorful. (Please see step 7.)
3. While the meat is cooking, heat a skillet on low. Toast the pumpkin seeds, constantly stirring for 2-3 minutes. Transfer to a plate. Allow them to cool and then with a coffee grinder or food processor, grind them until they are a fine powder.
4. Place the tomatillos in a blender with the serrano pepper, epazote and spinach. Add ½ cup of the stock from the pork and mix until a soft puree. If the blender is too full, blend on high briefly to reduce volume.
5. Heat another skillet to medium and add the canola oil. When hot, add the puree and cook, constantly stirring for 10 minutes or until the color has darkened and the consistency become relatively viscous.
6. Add ½ cup of stock to the pumpkin seeds and mix until it reach a smooth consistency. Add little by little to the cooked sauce. Cook on low heat for another 10 minutes.
7. Add this mix to the stock pot during the last ½ hour of the cooking of the pork. Cook on low heat. When the pork is tender, remove the infusion bag. Adjust seasoning if desired.
8. Serve the pozole in bowls with the garnish on the side.