Python Pozole (Mexican Hominy Stew)
Python Recipe
1Setup & Prepare
About This Recipe
Mexican pozole rojo with python, hominy, dried chilies, and fresh garnishes—ancient comfort stew featuring sustainable protein.
Cultural Context
(140 words) Pozole, the ancient Mexican stew featuring hominy (nixtamalized corn), has been prepared since pre-Columbian times. Traditionally made with pork or chicken, pozole welcomes diverse proteins and regional variations ranging from pozole rojo (red) to verde (green) to blanco (white). The hearty hominy provides substance while the rich broth and fresh garnishes create complex layers. Python adapts beautifully to pozole—the long simmering tenderizes the meat while infusing it with chili and spice flavors. This dish represents Mexican comfort food at its most soul-satisfying, perfect for celebrations and cold evenings. Python pozole bridges ancient Mexican tradition with modern sustainability, demonstrating that invasive species can become cherished cultural foods when treated with respect and proper technique.
2Ingredients
Shopping List
3Cooking Instructions
- Place python meat and bones in large pot with water, quartered onion, smashed garlic, bay leaves, oregano, and salt. Bring to boil, then reduce to gentle simmer. Skim foam for first 15 minutes.
- Simmer for 1½-2 hours until python is tender. Remove python pieces when tender; continue simmering bones for richer broth.
- While broth simmers, prepare chile sauce: remove stems and seeds from dried chilies. Toast in dry skillet for 30 seconds per side until fragrant—don't burn. Soak in hot water for 20 minutes.
- Blend rehydrated chilies with soaking water, garlic, cumin, oregano, and salt until completely smooth. Strain through fine-mesh sieve to remove any skin pieces.
- Remove python bones from broth and discard. Strain broth through sieve, discarding aromatics. Return broth to pot.
- Add chile sauce and drained hominy to broth. Bring to simmer and cook for 30 minutes to marry flavors.
- Shred python meat and return to pot. Simmer for 10 more minutes. Taste and adjust seasoning with salt.
- Serve pozole hot in large bowls with all garnishes on the side. Traditionally, diners customize their bowls with desired toppings.
- Squeeze lime over pozole, add cabbage, radishes, onion, cilantro, and oregano to taste. Serve with tostadas for scooping and crunching.
4Chef's Notes & Pairings
Chef's Notes
- Canned hominy is convenient and authentic; dried requires overnight soaking and hours of cooking.
- Toasting dried chilies awakens their flavor but burning makes them bitter—watch carefully.
- The pozole should be brothy, not thick—add more stock if it reduces too much.
- Pozole is traditionally served at celebrations; make a big batch for feeding crowds.
- For pozole verde, substitute tomatillos and green chilies for the red chile sauce.
Wine Pairing
Mexican Beer or Tempranillo – Cold cerveza is traditional, but Spanish Tempranillo complements the red chile sauce beautifully.
Nutrition Facts
(per serving) Calories: 420 | Protein: 42g | Fat: 12g | Carbohydrates: 38g | Fiber: 8g
