top of page
Copy of Virtual Cooking class (2).jpg
  • 2-29 ounce cans maiz Pozolero- White Hominy 

  • 3.5 to 4 pounds bone-in pork shoulder-that will yield 2.5 pounds

  • 1 tablespoons salt

  • 2 bay leaves

  • 2 tablespoons Mexican oregano, without stems

  • 2 cups diced onion

  • 5 garlic cloves

  • 3 ounces Guajillo chiles, stems removed

  • 2 Ancho chiles

  • 1/2 ounce Arbol chiles, crispy fried or toasted

  • 2 cups thinly sliced cabbage

  • 1 lime, cut into quarters

  • 4 radishes, thinly sliced

  • 16 tostadas

Take as much meat off the bone and cut into 1-1/2 inch-thick pieces, place all of the pieces and the bone in a large stockpot, cover with 5 quarts of cold water or chicken stock, add one tablespoon salt.


Cook over medium-high heat, bring to a hard boil, skim off all of the grayish foam that rises to the top, and discard.


Add one cup of onion, bay leaves, and 1 tablespoon of oregano. Partially cover the pot and simmer over medium heat, cook until the meat is tender but not falling apart, about 60 to 80 minutes. 


While the meat cooks, prepare the chile seasoning, remove the stems and seeds from the Guajillos and anchos,  toast them in the oven at 375 or on a comal until lightly brown and fragrant. 

Bring 4 cups of water to a boil over medium-high heat add the toasted chiles, half or less of the Arbol chiles, and garlic cloves. Turn the heat off and let them soak until soft and the water has cooled down. In a blender working in batches puree the chiles and garlic with the cooking liquid,  strain through a medium-mesh strainer. Set aside.

Open the maiz (Hominy) cans and place them in a colander, rinse out all of the canning liquid and any extra starch there might be. Set aside.


When the meat is tender, remove it from the cooking stock, take all of the meat off the bone and shred it, add it to the chopped cooked meat, set it on a baking pan to cool down if you are not serving the pozole immediately, or a bowl if you are.


Add the chile seasoning, the maiz-hominy, the leftover cup of onions, and the oregano to the soup stock. Simmer until the soup is a little thicker and all of the flavors have come together about 20 to 30 minutes. Carefully add the cooked pork back in. 

Bring back to a soft boil, check for consistency, it should look hearty and brothy enough to be a soup or light stew. If it looks too thick add some water or chicken stock. Taste the broth for seasoning, you might need to add 1-2 teaspoons of salt to make up for what the hominy has absorbed. Let it sit off the heat for 10 minutes.

Crush the rest of the Arbol chiles in a Molcajete or chop them.


Serve the pozole in a deep bowl, garnish with the cabbage, and a couple of slices of radish. 

Also serve with the limes, crushed chiles, and tostadas on the side, or let your family serve and garnish their own. 


*If you are not going to serve the pozole right away, divide it into smaller containers, and cool it down immediately. You can freeze it once it is completely chilled.

For the custard

  • 1 can sweeten condensed milk

  • 1 can unsweetened coconut milk

  • 1 cup heavy whipping cream

  • 5 eggs, separated into 3 yolks and 2 whole eggs

  • 1 teaspoon coconut extract or Mexican Vanilla extract

  • 1 lime, zest, and juice

For the caramel

  • ¾ cups of sugar

  • 2 Tablespoons light corn syrup

Have an ovenproof baking pan that can hold the 8-inch cake pan with at least 2 inches of water.

Spray the cake pan with cooking spray. Set in the baking pan. Set aside.

Position the oven rack in the middle of the oven, preheat the oven to 325 degrees.


For the caramel:

Measure the sugar into a heavy-bottomed saucepan. Dribble 1/3 cup water around and over the sugar, mix it with a whisk, then over medium-high heat bring the sugar to a full boil, then reduce the heat to medium, boil without stirring the syrup until it turns golden brown, 3-5 minutes.

Now, carefully start gently swirling the pan over the heat until the syrup is a deep caramel color, turn the heat off, and carefully add the corn syrup. Quickly pour the caramel into the prepared cake pan and set aside.  Save the saucepan to use later.

Bring a kettle of water to a simmer, to have ready for the water bath.

For the custard:

Mix the coconut milk, heavy cream, coconut extract, and the zest of one lime in the same saucepan that you used to make the caramel. Set over medium heat and bring to a simmer, lower the heat, and let it cook to reduce, to make a little bit thicker, 2-3 minutes. Turn the heat off. 

In a large mixing bowl combine the sweetened condensed milk with the 3 yolks, and 2 whole eggs, whisk together to smooth. Set on top of a damp kitchen towel to steady it. 

Then, whisk in 2 tablespoons of lime juice (optional) and slowly pour in the warm coconut milk mix, while whisking until incorporated.


Pour the coconut custard into the prepared caramel pan.

Set your flan into the baking pan and set in the middle oven rack, carefully pour the hot water in the baking pan let it come two-thirds up the side of the mold.

Slide the oven rack back into the oven and bake the custard until barely set in the middle, (it will look like set gelatine) for 50-60 minutes, rotating the pan halfway through.

Remove from the oven and let the custard cool in the hot water bath, for it to set slowly and completely. Then remove the flan from the water bath and refrigerate for at least 2 hours before serving. This will make it easier and safer to unmold.

To unmold, set a plate with a rim, on top of the mold and quickly turn over, let the mold sit undisturbed for one or two minutes or until you hear the flan drop, then remove the cake pan, and let the rest of the caramel drizzle down the flan using a rubber spatula if necessary.

Garnish with toasted coconut flakes and serve.


*Cover and refrigerate, flan keeps for 4 to 5 days.


*To clean the empty cake pan soak in hot water to dissolve the rest of the caramel!

Copy of Virtual Cooking class (3).jpg
Dec Grocery LIst.png
bottom of page