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The Hirshon Moctezuma-Style Mexican Green Duck Pozole

The Hirshon Moctezuma-Style Mexican Green Pozole


  • Author: The Generalissimo

Ingredients

Scale
  • Broth ingredients:
  • 3 lb. pork shoulder, cut into 2” pieces
  • 1 onion, peeled and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 tsp. dried Epazote or Mexican Oregano
  • 1 bay leaf
  • 1 cinnamon leaf (TFD change – omit if not using and replace with a bay leaf)
  • 2 tsp. whole cumin seeds, dry-toasted in a skillet, then powdered in a spice grinder
  • 1 ½ tsp. whole coriander seeds, dry-toasted in a skillet, then powdered in a spice grinder
  • 1 whole clove, dry-toasted in a skillet, then powdered in a spice grinder
  • 10 peppercorns, dry-toasted in a skillet, then powdered in a spice grinder
  • 7 cups chicken stock or more as needed, preferably homemade or at least low-salt canned
  • ***
  • 250g dried Maize for Pozole, previously soaked per the package guidelines
  • ***
  • Salsa Verde:
  • 5 fat cloves garlic, peeled
  • stock from stockpot as needed to blend smoothly
  • 2 jalapeño chilies, stems removed
  • ¼ cup dry-toasted pumpkin seeds
  • 250g fresh tomatillos (about 8), peeled and rough-chopped
  • a combo of 1 tsp. chopped fresh (preferred) or dried epazote, ¼ cup chopped fresh parsley, ⅛ cup chopped fresh cilantro, ⅛ cup chopped fennel frond, 1 fresh hoja santo leaf, chopped
  • ***
  • Garnishes:
  • egg yolk, 1 per person
  • cabbage thinly-shredded
  • white onion, finely-diced and rinsed
  • lime wedges
  • radish batons, thinly-sliced
  • crushed Chicharrón (fried pork skin)
  • avocado cubes
  • mashed sardines (optional but recommended) King Oscar brand strongly preferred
  • 12 tsp. mezcal per bowl
  • Mexican oregano

Instructions

  1. Season pork with salt and pepper. In a large pot over medium heat, add all broth ingredients. Add enough stock to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 3 hours, skimming foam off top as necessary.
  2. To make the salsa verde – add all ingredients to a food processor, process until smooth. Season and blend a second time. Combine the paste with the soaked pozole corn (previously drained of its soaking water) and add both to the broth towards the end of the cooking, with about 30 minutes left.
  3. Prepare your garnishes and put on the table for people to add to their bowl of pozole as they like. Enjoy.
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