Pozole With Duck And Mezcal Food

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POZOLE WITH DUCK AND MEZCAL



Pozole With Duck and Mezcal image

The giant white hominy used to make pozole are a blank canvas. The hominy - soaked, then simmered using a quick-boil shortcut that skips the need for overnight soaking - welcome chiles and a good dose of cumin. This pozole includes prepared duck confit instead of the more usual pork or chicken. Some diced fresh pineapple in the thick stew balances the spicy heat. A small glass of mezcal is a fine partner, especially as a finishing touch. Save a little of the drink for when you and guests are almost finished eating, to pour into the bowl for the last soupy spoonfuls. It's what the French do in Gascony with their red wine when they enjoy a soup called garbure.

Provided by Florence Fabricant

Categories     soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 20

1 cup dry white hominy (mote pelado)
2 tablespoons duck fat or extra virgin olive oil
1 large white onion, slivered
1 green bell pepper, cored, seeded and slivered
1 fresh poblano, cored, seeded and slivered
1 leek, white part only, finely chopped
1 jalapeño, cored, seeded and minced
1 teaspoon ground cumin
1/4 teaspoon chipotle powder or smoked paprika
1/8 teaspoon cayenne, or more, to taste
1/4 whole fresh pineapple, peeled, cored and diced
2 duck confit legs and thighs, boned and slivered
4 cups chicken stock
1 tablespoon tomato paste
Salt
Red-pepper flakes, to taste
2 teaspoons lime juice
3 scallions, minced
1 tablespoon minced cilantro leaves
6 ounces mezcal, or to taste, optional

Steps:

  • Place hominy in a saucepan, add 4 cups water, bring to a boil and cook for 2 minutes. Set aside, covered, for 1 hour. Then simmer about 2 hours, partly covered, until starting to soften, adding more water if needed to keep kernels covered. Set aside.
  • Heat duck fat or oil in a large sauté pan. Add the onion, bell pepper, poblano, leek and jalapeño. Cook on medium low until vegetables are soft and the onion barely starts to color, 5 to 6 minutes. Stir in the cumin, chipotle powder and cayenne. Cook for a minute, then add the pineapple and duck. Drain the hominy and add it. Add the chicken stock and tomato paste. Bring to a simmer, cover and cook on low about 1 1/2 hours, until the hominy has softened, is starting to look translucent and some of the kernels are popping open.
  • Season with salt and red-pepper flakes to taste. Add the lime juice. Fold in the scallions and cilantro. Divide the mezcal among 4 small glasses and serve alongside, if desired, to sip with the pozole. As guests have nearly finished their pozole suggest they pour some of the mezcal into their bowls for the last few spoonfuls.

AUTHENTIC MEXICAN POZOLE



Authentic Mexican Pozole image

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

Provided by razzle dazzle

Categories     Stocks

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)

Steps:

  • This recipe requires a simple prep.
  • Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  • I boil my ancho chilies in a separate small pot for the garnish part(read below).
  • Now you are ready to cook.
  • Place the meat in a large saucepan and just cover with lightly salted water.
  • Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  • Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  • Remove meat and broth, reserving both.
  • Saute the remaining chopped onion and garlic in oil until translucent.
  • Add the remaining spices, stir for a minute.
  • Cut the reserved pork into 1 inch cubes and add to the pan.
  • Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  • If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  • Degrease the stew, taste for salt, and serve in soup bowls.
  • This is a delicious recipe and well worth the effort to make.
  • Garnishes that are always served with are:.
  • lots of lime/lemon wedges.
  • sliced radishes.
  • chopped cilantro.
  • Shredded cabbage(not red).
  • fresh/ packaged fried corn tortillas.
  • When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

DUCK POZOLE



Duck Pozole image

from emeril live, i made alot of duck confit and was looking for recipes to use it in, this is reallt good comfort food. i can easily get hominy here in pa, and i also used a mix of white and yellow corn.

Provided by chia2160

Categories     Duck

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 slices thick-cut bacon, cut into 1/4-inch strips
1 lb smoked duck, meat, diced into 1/2-inch pieces
1 cup chopped yellow onion
1 teaspoon ground cumin
salt & freshly ground black pepper
1/2 cup finely chopped zucchini
1/2 cup finely chopped yellow squash
1/2 cup finely chopped carrot
1 tablespoon seeded and minced jalapeno
1 tablespoon minced garlic
1 cup diced tomato
6 cups rich brown duck stock or 6 cups chicken stock
2 cups cooked white hominy, rinsed and drained
2 cups blanched sweet corn
1/4 cup chopped fresh cilantro leaves
4 -6 tablespoons fresh lime juice
fresh cilantro stem, for garnish

Steps:

  • Place the bacon in a large, 1-gallon stockpot or Dutch oven. Cook over medium heat until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel lined plate.
  • Increase the heat to medium-high and add the smoked duck to the stockpot. Sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin and cook, stirring occasionally, until the onions are soft and begin to caramelize, about 4 minutes. Season the onions lightly with salt and freshly ground black pepper. Stir in the zucchini, yellow squash, and carrots and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the duck stock and hominy and bring the mixture to a boil. Reduce heat to a simmer and cook for 1 hour, occasionally skimming off any fat that rises to the surface.
  • Add the blanched corn and cook for an additional 10 minutes. Remove the pozole from the heat and stir in the cilantro, lime juice, and reserved bacon. Adjust the seasonings with salt and pepper, to taste. Ladle pozole into soup bowls, garnish with fresh cilantro sprigs and lime wedges, and serve immediately.

Nutrition Facts : Calories 188.8, Fat 8.2, SaturatedFat 2.5, Cholesterol 10.3, Sodium 354, Carbohydrate 26.2, Fiber 4.4, Sugar 6.4, Protein 5.4

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