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.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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)

Directions

Step 1

Preheat oven to 375°F (190°C). Season duck legs with 1 teaspoon of salt and 1/2 teaspoon of pepper.

Step 2

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.

Step 3

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.

Step 4

Place the toasted chilies in a bowl and cover them with hot water. Let soak for 20 minutes until softened.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning with the remaining salt and additional pepper if necessary.

Step 9

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

Serving size	(5528.0g)

Amount per serving	% Daily Value*
Calories	7241.8

Total Fat 414.9g	0%
Saturated Fat 119.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 992.0mg	0%
Sodium 13053.6mg	0%
Total Carbohydrate 548.4g	0%
Dietary Fiber 85.9g	0%
Total Sugars 31.7g
Protein 304.5g	0%

Vitamin D 0IU	0%
Calcium 919.4mg	0%
Iron 49.9mg	0%
Potassium 6992.8mg	0%

*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.

Source of Calories

Fat: 52.3%

Protein: 17.0%

Carbs: 30.7%