Posole Don Federico

This is pozole the old-fashioned way, a soulful Mexican pork and hominy stew that takes its time and rewards every minute. The secret to its deep, body-filled broth is humble cuts: pig’s feet and pork shanks, slow-boiled until they give up all their rich, collagen-laden flavor.

Don’t skip the first step. The pig’s feet get parboiled and rinsed before the real cooking begins, a traditional move that cleans them and yields a cleaner-tasting broth.

Once the meat is tender, in go the hominy, green chiles, onions, garlic, oregano, and bay, simmering together until everything is mellow and fragrant. A can of beer near the end adds a malty depth you won’t quite be able to name.

The garnishes aren’t optional, they are the point. A pile of fresh cilantro and scallions cuts the richness, and the whole thing is meant to be eaten with warm tortillas and a side of frijoles topped with melting cheese.

Chef Tips

• Parboil and rinse the pig’s feet first; this cleans them and keeps the final broth clear and clean-tasting.
• Skim the fat and foam off the top as the meat boils for a less greasy soup.
• Add the beer near the end so its flavor stays bright rather than cooking away.
• Make it a day ahead if you can, since pozole’s flavor deepens overnight.

Variations

• Use pork shoulder alone for a meatier, less gelatinous version.
• Swap the green chiles for red chile sauce to make pozole rojo.
• Pile on classic garnishes: shredded cabbage, sliced radish, lime, and dried oregano.