Costa Rican Pork and Hominy Stew

Pozol de cerdo is a traditional recipe of Guanacastecan cuisine, made with burst corn and pork, very popular at festive celebrations and community and parish gatherings.

Its flavor improves with resting, so many families prepare it a day before eating it.

Costa Rican Pork and Hominy Stew

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• Prep Time: 8 hours
• Cook Time: 1 hour 30 minutes
• Total Time: 9 hours 30 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: Costa Rican

Print Recipe

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Ingredients

• 500 g of hulled corn, for pozol (about 17.6 oz)
• 900 g of pork ribs, boneless (about 2 lb)
• 2 cloves of garlic, crushed
• 2 of tomatoes, peeled and seeded
• 1 of sweet bell pepper, in strips
• to taste of salt, pepper, and cumin
• to taste of cilantro leaves
• 1 piece of pork rind, in strips (optional)

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Instructions

1. Prepare the corn, cover the corn with water and let it rest for 8 hours, or cook with lime to make husking easier, until it bursts.
2. Cook the meat, in a large pot, place the pork ribs together with the crushed garlic, tomatoes, bell pepper, salt, pepper, and cumin.
3. Combine with the corn, add the burst corn to the pot along with the meat.
4. Add the pork rind, if using pork rind, add it in strips to the preparation.
5. Simmer, let it cook over low heat until everything is tender and the corn is well burst, without much broth.
6. Finish, add the cilantro leaves for freshness, flavor, and presentation.
7. Serve, serve hot.

Tips for getting it right

• The corn should be well burst with little broth left at the end of cooking, to achieve pozol’s traditional consistency.
• Pozol tastes better if made a day ahead, since the broth thickens and the flavors settle.
• Adding pork rind gives an extra characteristic texture to traditional recipes.
• Fresh cilantro at the end is key to the dish’s flavor and presentation.

Traditional variations

• It’s an essential dish at Guanacaste’s festive celebrations and community and parish gatherings.
• Some families cook the corn with lime to make the husking process easier.

How to serve

Pozol de cerdo is served hot, in a deep bowl, ideal for eating with a spoon.

It’s a traditional dish of Guanacastecan cuisine, very present at the region’s festive celebrations.

Recommended sides

• Corn tortillas
• Fresh cilantro

Did you know?

Pozol de cerdo is one of the traditional recipes of Guanacastecan cuisine, especially preferred at festive celebrations.

If made and left to rest until the next day, the broth thickens a bit more and the flavor notably improves.