WOOD FIRED CRUST
MEXICAN STEWED PORK
CILANTRO & ONION
MOZZARELLA & POVOLONE
I have this notepad next to my bed, and sometimes I wake up to some awesome/odd pizza ideas. Occasionally I can even read what I wrote in the dark of night. This was one of those ideas. As soon as the weather turns a bit crisp, I start dreaming (literally) about my favorite soup. Pozole is a Mexican stew made with pork and hominy laced with chiles, garlic, and cumin. The 'Wisconsin pronunciation' is roughly "pa-so-lay". I make the soup in big batches and freeze it to get me through winter. Anyway, for this pizza I used all the same ingredients and cooking processes, but with far less broth to get some caramelized color and flavor on the pork when it was done. All of this on a wood fired crust with some salsa verde and tons of cheese made this one of the better sleepy-time ideas I've ever scribbled down. I hope you love it!
Hominy Fun Facts:
- It's corn.
- The hull has been cooked off and the kernel puffed by cooking the corn with lye (an alkaline liquid made by leaching ashes) through a process called nixtamalization.
- Native people have been doing this with corn for over 4,000 years.
- Vitamins like B3/niacin were crucial in preventing diseases caused by malnourshiment. Corn alone doesn't easily supply these compounds. Hominy was thus a staple in the Mesoamerican diet and responsible for allowing great civilizations to flourish.
- It tastes freaking fantastic.
- It's basically the food of the gods.