Catalan-style Pozole

Ingredients

In this Catalan adaptation of Pozole, we incorporate traditional Catalan sausages such as botifarra and fuet, which add a distinct flavor to the dish. Additionally, we use Catalan herbs like thyme and rosemary to enhance the aroma. The spices are adjusted to suit the Catalan palate, with a milder heat level compared to the original Mexican version. We alse have the original recipe for Pozole, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 200g (7 oz) botifarra sausage, sliced 200g (7 oz) botifarra sausage, sliced
• 200g (7 oz) fuet sausage, sliced 200g (7 oz) fuet sausage, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 400g (14 oz) canned hominy, drained and rinsed 400g (14 oz) canned hominy, drained and rinsed
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the pork shoulder and cook until browned on all sides.
2. 2.
   Add the botifarra and fuet sausages to the pot and cook for a few minutes until they release their flavors.
3. 3.
   Stir in the chopped onion, minced garlic, diced tomatoes, and red bell pepper. Cook until the vegetables are softened.
4. 4.
   Sprinkle smoked paprika, dried thyme, dried rosemary, salt, and black pepper over the mixture. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.
6. 6.
   Add the drained hominy to the pot and simmer for an additional 15 minutes to allow the flavors to meld together.
7. 7.
   Serve the Catalan-style Pozole hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the stew.

Treat your ingredients with care...

• Pork shoulder — For tender and flavorful meat, choose a well-marbled pork shoulder and cut it into small cubes.
• Botifarra and fuet sausages — Look for authentic Catalan sausages at specialty stores or substitute with other flavorful sausages if unavailable.
• Hominy — Canned hominy is readily available and saves time, but you can also use dried hominy if preferred. If using dried hominy, soak it overnight before cooking.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked bacon or pancetta to the stew.
• Adjust the spiciness by adding more or less smoked paprika according to your preference.
• Serve the Catalan-style Pozole with crusty bread to soak up the flavorful broth.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Catalan-style Pozole in deep bowls, allowing the guests to garnish their own bowls with fresh cilantro and a squeeze of lime juice. Accompany the stew with warm crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro over the stew just before serving. The vibrant green color of the cilantro will contrast beautifully with the rich red broth.