Duck Pozole
Dive into the bold and comforting flavors of Duck Pozole, a luxurious twist on the traditional Mexican stew. This recipe features tender, roasted duck legs shredded into a rich, aromatic chili broth made with smoky guajillo and ancho chilies, garlic, and warm spices like cumin and oregano. White hominy adds a satisfying texture, soaking up all the vibrant, savory flavors. Topped with crisp garnishes like sliced radishes, shredded green cabbage, diced onions, fresh cilantro, and a zing of lime, each bowl is a symphony of taste and texture. Perfect for special occasions or when you're craving an elevated, soul-warming meal, this Duck Pozole is hearty, flavorful, and sure to impress. Serve with tortilla chips or tostadas for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 pieces duck legs
- 6 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 6 cups white hominy (canned or pre-cooked)
- 1 piece onion, quartered
- 6 pieces garlic cloves
- 2 pieces bay leaves
- 1 teaspoon cumin seeds
- 2 teaspoons oregano (preferably Mexican oregano)
- 8 cups chicken or duck stock
- 2 teaspoons salt
- 0.5 teaspoons pepper
- 5 pieces radishes, sliced thinly (for garnish)
- 2 cups shredded green cabbage (for garnish)
- 1 cup diced onion (for garnish)
- 4 pieces lime wedges (for garnish)
- 0.5 cup fresh cilantro, chopped (for garnish)
- 12 pieces tortilla chips or tostadas (optional)
Instructions
Preheat oven to 375°F (190°C). Season duck legs with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Place duck legs on a baking sheet and roast in the oven for 1 hour until the skin is crispy and the meat is tender. Set aside to cool slightly before shredding the meat, discarding bones and skin.
While the duck roasts, prepare the chili broth. Remove stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
Place the toasted chilies in a bowl and cover them with hot water. Let soak for 20 minutes until softened.
In a blender, combine the softened chilies, 2 garlic cloves, 1/4 of the onion, cumin seeds, and 1 cup of the soaking liquid. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.
In a large pot, add the strained chili mixture, chicken or duck stock, the remaining onion (quartered), 4 garlic cloves, bay leaves, and oregano. Bring to a simmer and let cook for 20 minutes while the flavors meld.
Add the hominy and shredded duck meat to the pot and cook for an additional 30-40 minutes, allowing the flavors to blend and the hominy to become tender.
Taste and adjust seasoning with the remaining salt and additional pepper if necessary.
Ladle the pozole into bowls and garnish with sliced radishes, shredded cabbage, diced onion, chopped cilantro, and a squeeze of lime. Serve with tortilla chips or tostadas if desired.
Nutrition Facts
Calories |
7242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.9 g | 532% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 13054 mg | 568% | |
| Total Carbohydrate | 548.4 g | 199% | |
| Dietary Fiber | 85.9 g | 307% | |
| Total Sugars | 31.7 g | ||
| Protein | 304.5 g | 609% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 49.9 mg | 277% | |
| Potassium | 6993 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
