We love this pozole recipe from chef Gonzalo Rivera of @esquinanyc! We were thrilled to host him in the FeedfeedBrooklyn studio for an Instagram Live, where he showed us and the community how to make this twist on a traditional Mexican dish.
Gonzalo and other chefs from around NYC worked together on the Bowl of 'Zole festival on 2/29, benefitting our friends at City Harvest! The event featured 10 pozoles and mezcals from more than 20 producers.
Support City Harvest by clicking here!
#bowlofzole #esquinanyc #sexico #wearecityharvest
- 1 1/ 4 pound dry hominy
- 2 tablespoons lye
- 1 tablespoon vegetable oil
- 2 yellow onions, 1/2 inch dice
- 2 stalks celery, 1/2 inch dice
- 2 bulbs fennel, 1/2 inch dice
- 3 cloves garlic, crushed
- 1/ 2 cup dry white wine, like Sauvignon Blanc
- 1/ 4 cup mezcal joven
- 2 bay leaves
- 5 sprigs fresh thyme
- 3 hoja santa leaves
- 1 teaspoon dry Mexican oregano
- 5 sprigs epazote
- 2 gallons water
- 2 2.5 pound Maine lobsters, cooked and diced
- 2 pounds PEI black mussels, cleaned
- 2 pounds little neck clams, cleaned
- 2 pounds cod
- 1 small red onion, finely diced
- 2 avocados, diced
- 3 serrano chiles, sliced
- Dry orgeano
- 1 small watermelon radish, thinly sliced
- 1/ 4 Napa cabbage, thinly sliced
- 1/ 2 bunch fresh cilantro
- 1 cup salsa macha, (recipe below)
For the Salsa Macha:
- 1 cup sesame seeds, toasted
- 1 cup chile de arbol, stems removed
- 1/ 4 charred and diced onion
- 5 cloves garlic, roughly chopped
- 1 tablespoon kosher salt
- 1 tablespoon water
- 2 cups avocado oil
Place the hominy and lye in a soup pot with 1 ½ gallons of water. Bring to a boil and simmer until the germ splits open, 30 to 45 minutes. Remove the germ and discard.
Warm the oil in a large soup pot and add the onions, fennel, celery and garlic. Cook, stirring occasionally, for 3 minutes.
Add the white wine and mezcal and cook until almost dry. Add the bay leaves, thyme, oregano, epazote, hominy and 1-gallon water.
Bring to a boil over high heat, reduce the heat to low and simmer until the hominy is tender, 30 to 45 minutes.
Pull the hoja santa out and reserve. When the hominy is tender, remove ½ cup of the liquid, 1 cup hominy and the hoja santa and puree until smooth. Add the pureed mixture back to the soup. Season with salt.
To serve, add the lobster meat, cod mussels and clams. Ladle the soup into bowls when clams and mussels have opened and garnish with red onions, avocado, serrano chilis or salsa macha, oregano, radishes, cabbage and cilantro.
For the Salsa Macha:
Place the oil in a small sauce pot on high heat. Add the oil and heat up for 1 minute. Add the onions and garlic and toast for 5 minutes. Then add the salt, water, sesame seeds and chiles and cook for another 5 minutes on medium high heat. Let cool down for minutes and then blend for 1 minute. Set aside and cool for 1 hour. Reserve in a airtight container in the refrigerator.