Chilango Pozole

Introduction to Chilango Pozole

Chilango Pozole is a rich and flavorful Mexican stew that has its roots in the heart of Mexico City, also referred to as "Chilangolandia." Traditionally served during celebrations like Independence Day and New Year's, this dish is a culinary icon that combines hominy corn with tender cuts of pork, seasoned with a vibrant blend of spices. Pozole's origins date back to pre-Hispanic times when it was considered a sacred dish worthy of gods and celebrations.

History of Pozole

Originally, pozole was a sacred dish used in religious ceremonies by indigenous groups, including the Aztecs. It is said that the original recipe included human flesh, which was replaced by pork following the Spanish conquest. The evolution of this dish is a testament to Mexico's rich cultural tapestry and is now recognized worldwide for its savory and robust taste.

Ingredients for Chilango Pozole

• Pork shoulder - 2 pounds, cut into chunks
• Hominy - 2 cans (about 30 oz each), drained and rinsed
• White onion - 1 large, chopped
• Garlic - 6 cloves, minced
• Dried chile de árbol - 3 pieces
• Dried guajillo chiles - 5 pieces
• Salt - to taste
• Water - 8 cups
• Vegetable oil - 2 tablespoons

Preparing Chilango Pozole

Step 1: Preparing the Pork

Begin by thoroughly rinsing the pork shoulder under cold water. Pat it dry using paper towels and cut it into manageable chunks of about 1 to 2 inches each. This size allows the meat to cook evenly and become tender throughout the cooking time.

Step 2: Cooking the Meat

In a large pot, combine the chopped onion, minced garlic, and the prepared pork chunks. Add 8 cups of water and bring the mixture to a boil. Skim off any foam that forms on the surface to keep the broth clear and clean. Once boiling, reduce the heat and let it simmer uncovered for about 2 hours or until the pork is tender and falls apart easily. Remember to occasionally check if more water is needed during this cooking time.

Step 3: Preparing the Chiles

While the pork is simmering, heat the vegetable oil in a skillet over medium heat. Add the dried guajillo chiles and chile de árbol, frying them until they start to darken but not burn, about 1 minute. Remove them from heat and allow them to cool.

Step 4: Making the Chile Sauce

Once cooled, blend the chiles with a cup of the broth from the simmering pork until smooth. Strain this mixture back into the pot, discarding any solids. Adjust the seasoning by adding salt to taste. The mixture should be a rich red color, indicating a robust and flavorful broth.

Completing the Chilango Pozole

Add the rinsed hominy to the pork and chile mixture and let it simmer for another 30 minutes. This allows the hominy to soak up the flavors of the broth and become an integral part of the dish.

Serving Suggestions

Chilango Pozole is traditionally served with a variety of garnishes like shredded lettuce, chopped onion, sliced radishes, lime wedges, and oregano for guests to personalize their bowls. Serve it hot with crispy tostadas or warm tortillas on the side. Each spoonful should deliver a combination of tender pork, hearty hominy, and that distinct, slightly spicy broth.

Enjoying Chilango Pozole

Enjoying Chilango Pozole is as much about the communal aspect as it is about the flavors. It's a dish that encourages conversation and conviviality. Gather friends and family around the table, serve bowls of steaming pozole, and let everyone add their preferred garnishes. The richness of the broth combined with the freshness of the garnishes results in a meal that is both satisfying and comforting. It's a celebration of flavors that embodies the spirit and culinary history of Mexico City.