Pozole With Duck and Mezcal

By Florence Fabricant

Total Time: 2 hours, plus simmering and soaking
Rating: 4(60)
Notes: Read community notes

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.

Featured in: With Mezcal, Smoke Is Only Part of the Story

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Ingredients

Yield:4 servings

1cup dry white hominy (mote pelado)
2tablespoons duck fat or extra virgin olive oil
1large white onion, slivered
1green bell pepper, cored, seeded and slivered
1fresh poblano, cored, seeded and slivered
1leek, white part only, finely chopped
1jalapeño, cored, seeded and minced
1teaspoon ground cumin
¼teaspoon chipotle powder or smoked paprika
⅛teaspoon cayenne, or more, to taste
¼whole fresh pineapple, peeled, cored and diced
2duck confit legs and thighs, boned and slivered
4cups chicken stock
1tablespoon tomato paste
Salt
Red-pepper flakes, to taste
2teaspoons lime juice
3scallions, minced
1tablespoon minced cilantro leaves
6ounces mezcal, or to taste, optional

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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 1½ hours, until the hominy has softened, is starting to look translucent and some of the kernels are popping open.
Step 3
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.

Ratings

4 out of 5

60 user ratings

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Cooking Notes

John4 years ago

@Jay. You are right; it is much better after refrigerated for a day or two. heat was spot on. duck added a nice richness without getting fatty... will do again for sure but i will soak mote pelado over night next time.

Marianna Holland MI1 year ago

But, darn it, where do you get large hominy in cans? I can't find any canned hominy at all in the stores around here (and Holland has a huge Mexican population & lots of little Mexican grocery stores). Last time I made posole I had to order tiny-kernel hominy from Amazon.

Jay4 years ago

At first this was a little unusual, but after a day and more in the fridge it was delicious!

John4 years ago

sounds like it came out of a Jim Harrison novel.

John4 years ago

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