Pork Pozole by Christine McFadden
Pozole is a traditional Mexican soupy stew made with a special type of hard-husked dried white maize (also known
as hominy), meat (usually pork), vegetables, chillies and other seasonings, plus the all-important garnishes.
The secret of success lies in the rich meat stock. This rich gelatinous stock includes a pig's trotter, which gives it a
jelly-like consistency when cold. You can find them in traditional butchers and some large supermarkets. The stock
can be stored for 2-3 days in the fridge, or for 6 months in the freezer.
Dried maize for pozole needs several hours soaking and cooking before it is added to the stew, so it's best to start
the day before. Make the stock ahead of time too, while the maize is soaking.
If poblano chillies are unavailable, you could use large green Turkish chillies instead. Another option are to use four
fleshy green bell peppers and a couple of small green chillies.