Recipe: Pozole and Nixtamal, classic Mexican dishes

Francisco Gomez from Panchos Mexican Restaurant in Maryville stopped by WBIR to show us how to make a stew and a classic hispanic dish, nixtamal.

He and Vandy Kemp, the Vice President and Dean of Student at Maryville College came on the show to promote the "Latino Foodways Celebration," which kicks off Saturday, November 2 at Maryville College at 11am. It will be in the Clayton Center for the arts until 2 P-M.

Pozole (Mexican Pork and Hominy Stew)



• Pork shoulder or roast – 1 ½ to to 2 pounds

• Canned or fresh hominy rinsed --- 2 to 3 cups

• Garlic 3- cloves

• Salt –2 teaspoons

• Water or stock --- 6 cups


• Cabbage or iceberg lettuce shredded

• Onion finely diced

• Radishes, thinly sliced

• Limes cut into wedges


1. Add the pork, hominy, garlic, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 ½ to 2 hours or until the meat is very tender

2. Remove the pot from the heat, take the pork from pot an set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.

3. Add the meat back to the pot and simmer for another 10-15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each guest can garnish his or her own serving.


• Pozole varies according to region , but the above recipe is the most basic and is known as pozole blanco, or white pozole, it is popular in the Guadalajara region.

How to make Nixtamal (Hominy)
Time required: 2 hours to 24 hours, depending on what you will be using it for.

1. Prepare : measure out 3 lbs or 2 quarts of dried corn, 4 quarts of water and 5 tablespoons slaked lime
2. Mix: mix water and lime in a large non reactive pot. Turn up heat to high and stir constantly until lime is thoroughly dissolved
3. Cook- Add Corn to pot and remove any kernels that float to the top.
4. Bring water to a rolling boil, then turn down heat to let it simmer.
5. Rinse and Remove- Drain corn in a large colander and rinse under water using your fingers to rub the corn, removing all traces of lime. Remove hulls at this time. The Hulls are the little brown tips and you can just rub them or pick them off.
6. Additional Rinse- Put the hulled corn into a large bowl and cover with lukewarm water. Allow to soak for 5-10 minutes while moving the corn around with your fingers. Repeat. This will ensure the lime is washed away.
7. Drain- Drain the finished corn through the colander and now you have nixtamal (hominy)

Presented by: Pancho's Mexican Restaurant

Date: 11/1/2013


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