Grilled pork coppa adds great flavor to this fun inspired version of pozole stew, and the addition of dried chiles and pork bouillon means you’ll get vibrant flavor quickly. Coppa steak, a hidden gem that comes from the pork shoulder, packs some of the best marbling and flavor of any pork cut. Unlike other shoulder cuts that need long braising or smoking, thin coppa steaks can be quickly grilled to melt the fat and cook the meat just until tender. Making your own masa chips to serve with the stew is optional, but once you try them you may find yourself frying them up for snacks all the time.
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Directions
Special equipment:
a tortilla press; a deep-fry thermometer
Break the caps off the dried guajillo and ancho chiles and shake out and discard the seeds. Soak the chiles in a bowl of very hot water for 10 minutes, then transfer to a blender and blend with just enough soaking water to make a smooth puree.
Cook the onions over medium heat with a dash of olive oil and a pinch of salt until softened. Add the garlic and ginger and cook for another 2 minutes. Add the chile puree, oregano, bay leaves, bouillon cubes, broth and marinade. Bring everything to a boil and lower heat to a simmer. Add the pork slices. Let simmer until the onions are tender, about 10 minutes. Add the hominy and cook at a low simmer for another 5 minutes.
Serve the pozole in a large bowl and top with a dollop of Hong Kong Sour Cream, a sprinkle of Pickle Mix and with avocado, radishes and cilantro leaves. A big bowl of fresh Masa Chips can be served on the side.
Grilled Pork Coppa Lettuce Cups:
Marinate the coppa steaks in soy, ginger and garlic marinade for 30 minutes. Preheat a grill to medium-high heat. Grill the steaks for 5 minutes on each side, allowing them to brown and caramelize. Remove from the grill and rest for 5 minutes before slicing into thin strips. Serve on a platter with steamed jasmine rice, lettuce leaves, mint, cilantro, Pickle Mix, Hong Kong Sour Cream and Sauce Green for building pork lettuce wraps.
Pickle Mix:
Place the onion and chiles in a heatproof container with a lid. Combine the vinegar and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat. Pour the hot liquid over the veggies, making sure they are completely submerged. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
Hong Kong Sour Cream:
Yield:about 1 1/2 cups
Whisk the sour cream, marinade, salt and lemon juice together. Use immediately or chill until ready to serve.
Masa Chips:
Yield:4 servings
Mix the masa flour, lukewarm water and 1/4 teaspoon salt together in a bowl until a soft ball forms. Let the dough rest 3 to 5 minutes. Place 2 tablespoons of dough into a resealable plastic bag and flatten in a tortilla press; if you don’t have a press roll the dough out until it’s 1/16-inch thick (about 3 inches in diameter). Cut into chips.
Heat the oil to 325 degrees F in a large heavy pot. Working in batches, fry the chips for 3 minutes. Remove from the oil, drain and allow to cool for a few minutes. Fry the chips again until they’re golden brown. Sprinkle the chips with salt while still warm.
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