This time of year always finds at least a few fly fisherfolk staring out their office window in despair.
Winter has arrived.
Checking the Chi Wulff headquarters’ fly fishing journal entries over the past three years proves the recollection wafting around in my brain this morning – there has been snow on the ground to stay by late October. Given that we’ve had snow on the ground until May the last three years has made for some long winter days.
Days bestowing 18 hours (or more) of fly fishable light are but a memory as are the heady smells of salmon on the grill and tomatoes on the vine.
Damn.
On the other hand, winter can be your friend. Beyond the season’s snow being next year’s fishable water, there’s skiing to be done, flies to be tied and books to be read or written.
Winter table fare for many fly fisherfolk changes as well – IMHO we’re overall a fairly creative group – folks in our clan tend to get a bit more innovative in the kitchen as the snow flies.
That said, here’s a great Pozole – far, far better than the Pozole we’ve posted before. This is the Last Pozole Recipe You’ll Ever Need. We make this one year round but it’s best enjoyed on a cold day with a fire crackling in the fireplace and the driveway already shoveled.
As with most of the recipes we favor, this one is easy, but it does require an overnight time window….
A 6 to 6.5 lb bone-in pork shoulder (Boston Butt), cut into 3-4 inch sections, leave the meat on the bone
4 large onions, divided
6 tbs vegetable oil
4 tbs ancho chili powder
2 tbs chili powder
2 tbs cumin
3 tbs dried Mexican oregano
5 large garlic cloves (use the big ones), minced
4 7-ounce cans green chiles (the big cans)
1 serrano pepper, seeded and minced
6 to 8 cups chicken broth, best home-made
2 30-ounce cans hominy, one white, one yellowLime wedges
Green onions, thinly sliced
Fresh cilantro, chopped
Cook the pork. Preheat the oven the 350. Slice 2 onions thinly and saute in 4 tbs of oil in an overproof dutch oven or pot over medium-high heat. Add heaping tablespoons (one each) of ancho chili powder and the oregano to the post and stir to coat the onions, saute for a couple of minutes. Salt the pork, add it to the pot along with 5 cups of the broth. Bring the contents to a boil, cover, and then place in the oven to braise for at least 2 hours. The pork’s ready when it’s fork tender. Transfer the pork to a bowl and reserve all the juices in another; chill both overnight.
Make the pozole. Remove the fat from the surface of the chilled braising liquid and any visible fat from the cooked pork. Chop/ shred the pork into 1/2 inch pieces and discard the bone(s).
Chop the remaining two onions (add another if they’re small) and saute in 3 tbs oil in a large pot until soft. Add 3 tbs ancho chili powder, 2 tbs regular chili powder, 2 tbs oregano, 2 tbs cumin, the minced garlic and serrano chili and the diced green chilies. Stir to mix well for about a minute.
Now add the pork, hominy, reserved pork braising juices – at this point I usually pour in another cup of chicken broth or two as well. It may look a little thin but you need to now simmer for several hours to allow the flavors to blend.
Serve piping hot with lime wedges, sliced green onions and fresh cilantro. Now matter what the temp outside or how much snow’s on the ground – we like this with sangria.
[Good with chicken as well, and if made a bit thicker than a soup consistency it makes a very, very good enchilada filling....]
Enjoy.
Tags: Friday Feast
{ 2 comments }
It’s true…it’s the last you’ll ever need. We made it this week and it’s incredible. This will replace our traditional New Year’s pozole recipe.
Thanks.
My pleasure Mike – we just used it for enchilada filling again and it was damned good. Wish I could claim the recipe as mine – maybe I’ll just say it is and start the Great Pozole Company.