Make Ahead

Pozole Soup Tres Carne.

January  4, 2014
Author Notes

This hearty stew is rich in flavor and very filling without weighing you down. Rice and black beans substitute for the hominy, here so it isn't technically a pozole. It doesn't lack anything for flavor, especially after putting the fresh ingredients in at the table. Serve with a platter of shredded cabbage leaves, cilantro, slices of avocado and lime and add while the soup is still very hot to customize your soup.
Towards the end of every year -after Christmas- a few of my closest friends and I gather for what we call Gourmet Taco Christmas. Family and stress are banned at this boozy feast, where we eat delicious Mexican and South American foods made completely from scratch. Nothing is pre-packed or canned (except perhaps the olives) we even make our own flour tortillas. With lard. The way God intended.
This year I made this hearty soup for our day of celebration and relaxation where we cook, and exalt in the best part of the Christmas season: it's end.
This bad boy takes some time, too. So don't start it unless you've got the three to five hours to wait on it to cook. —Michael

  • Makes 10-12 cups
  • 4 cups Turkey Stock (see recipe in my collection)
  • 1 1/2 pounds Pork Tenderlon
  • 1 1/2 pounds Cooked Shredded Chicken
  • 1 pound Slab Bacon
  • 1 Red Onion
  • 2 Shallots
  • 4 Cloves Garlic
  • 1 cup Spinach Leaves
  • 2 cups Soaked Brown Rice
  • 2 cups Soaked Black Beans
  • 15 Pepper Corns
  • 2 Bay Leaves
  • 2 teaspoons Extra Virgin Olive Oil
  • 2 tablespoons Red Dead Chile Sauce (see recipe in my collection)
  • Salt
In This Recipe
  1. After you've finished shrieking at the notion of what I'm about to ask you to do, cut the pork loin up into 1 inch cubes. Normally you would use a less expensive cut of meat for this and you wouldn't cut it up, but I want maximum flavor. Remember it's GOURMET Taco Christmas, not Regular Taco Christmas. Chop the bacon up in similar fashion, about one inch cubes. Everything gets salt and pepper.
  2. In your biggest, heaviest stock pot heat the olive oil and coat the bottom of the pan. Bacon goes first. After the fat has rendered, scoop it out and swap for the pork. We're just trying to crisp up the edges here, not necessarily cook it through. Once nice and brown, scoop the pork out of the pan, leaving the delicious fat.
  3. Give the onions, shallot and garlic a medium-fine chop and drop them in the pot. Once wilted and translucent, reduce the heat to medium low and add the chile sauce, peppercorns, and bay leaves.
  4. Add all of the turkey stock and a couple cups of water to fill the pot about three fourths of the way. Give it a healthy stir while the stock and water heat up to a simmer -never a boil. Let this simmer for at least an hour.
  5. Shred the pork and the bacon a bit using two forks, cover and refrigerate.
  6. Around the hour mark, drain the rice and beans. Rinse the beans, but not the rice and add both to the pot. More simmering.
  7. Around hour three, add the pork, bacon, and chicken. Let this simmer for at least two more hours.
  8. Half an hour before serving, add the spinach. Increase the heat to a rolling simmer. Basically get it as close to a boil as you can.
  9. Serve in large bowls with the garnishes arranged on a platter at the center of the table.

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