Quick Takeaways
- This recipe pairs a traditional Mexican red pork pozole with Stags' Leap Winery's 2023 Napa Valley Merlot.
- Mexican Christmas celebrations run from December 12 (the Feast of Our Lady of Guadalupe) through January 6 (Epiphany).
- Pozole's rich, chile-spiced broth calls for a wine with juicy fruit and enough acidity to balance the spice, which is exactly what this Merlot delivers.
- Total active cooking time is under 2 hours, including a simmer that does most of the work for you.
Tradition is part of what makes the holidays special, whether it's a beloved family recipe, a favorite wine, or a game played around the table. Your own traditions deserve to stay close, but there's also something worth exploring in a tradition from a different culture. This year, we're taking the leap into the unknown by pairing a Stags' Leap wine with a classic holiday dish from Mexico.
As a tribute to our local Latino community, we paired one of our favorite Stags' Leap wines with red pork pozole, a dish with deep roots in Mexican holiday cooking. While nothing replaces Grandma's stuffing, this pairing has earned a permanent spot on our holiday table.
Why Pozole?
Christmas in Mexico is an equally celebratory affair, beginning December 12 with the Feast of Our Lady of Guadalupe and running through the Epiphany on January 6. Tamales typically take center stage, with families spending full days crafting masa and assembling fillings. It's a worthwhile project, but not an easy one for the uninitiated, so we experimented with a traditional pozole instead.
Pozole is a rich, thick soup built on a base of hominy (maize) and broth, with countless regional variations. We went with a traditional red pozole with pork, a dish whose richness and chile spice pair beautifully with a fruit-forward Merlot.
Red Pork Pozole
Serves: 6 to 8 | Cook time: About 2 hours
Ingredients
- ¾ ounce dried ancho chiles
- 8 cups low-sodium chicken broth
- 2 pounds boneless, country-style pork ribs
- Salt and pepper
- 3 tablespoons vegetable oil
- 3 (15-ounce) cans white hominy, rinsed and drained well
- 2 onions, chopped
- 5 garlic cloves, minced
- 1 tablespoon minced fresh oregano
- 1 tablespoon lime juice
Instructions
For the chiles: Adjust the oven rack to the middle position and heat to 350°F. Place the chiles on a baking sheet and bake until puffy and fragrant, about 6 minutes. Set aside until cool enough to handle, then remove the stems and seeds. Combine the chiles with 1 cup of broth in a medium bowl, cover, and microwave for 2 minutes. Let stand for 10 to 15 minutes.
For the pork: Pat the pork dry and season liberally with salt and pepper. Heat 2 tablespoons of oil in a Dutch oven over high heat. Add the pork and cook until well browned, about 10 minutes, then transfer to a plate. Add the hominy to the same pot and cook until fragrant and lightly browned, about 2 to 3 minutes. Transfer to a medium bowl.
For the broth: Heat the remaining oil in the same pot until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant. Transfer this mixture, along with the softened chiles, to a blender and purée. Return the purée to the pot with the remaining broth, the pork, the oregano, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil, then reduce heat and simmer, covered, until the meat is tender, about 1 to 1.5 hours.
To finish: Remove the pork and transfer to a clean plate. Add the hominy to the pot and simmer, covered, until tender, about 30 minutes. Skim fat from the broth. When the pork is cool enough to handle, shred it into bite-sized pieces, discarding any fat, then return it to the pot and cook until heated through, about 1 minute. Turn off the heat and stir in the lime juice. Season with salt and pepper to taste.
Serve with a glass of Stags' Leap Napa Valley Merlot. Feliz Navidad!
The Pairing: 2023 Napa Valley Merlot
This Merlot shimmers with a deep amethyst color and a vibrant nose of black cherry, ripe plum, red berries, and delicate floral violet, accented by spiced notes of mocha, cedar, and clove. The palate is plush and inviting, medium to full-bodied, with refined tannins and juicy acidity that stand up well to pozole's richness and chile heat. Layers of blackberry, black raspberry, tobacco leaf, and bittersweet dark chocolate carry through to a long, savory finish of wild sage, fresh herbs, and earthy minerality.
Recipe and Pairing at a Glance
| Element | Detail |
|---|---|
| Dish | Red pork pozole |
| Wine pairing | 2023 Napa Valley Merlot |
| Serves | 6 to 8 |
| Total time | About 2 hours |
| Why it works | Merlot's juicy acidity balances the broth's richness and chile spice |
Frequently Asked Questions
What is pozole? Pozole is a traditional Mexican soup made from a base of hominy (maize) and broth, often prepared with pork or chicken and dried chiles, and commonly served during Mexican holiday celebrations.
What wine pairs well with pozole? A Merlot with juicy fruit and bright acidity works well, since it balances the richness of the broth and the heat from the ancho chiles without overwhelming either.
When does the Mexican Christmas season begin and end? It traditionally begins December 12, the Feast of Our Lady of Guadalupe, and runs through the Epiphany on January 6.
Can I make this pozole ahead of time? Yes. Pozole often tastes even better the next day, once the flavors have had more time to meld. Store in the refrigerator and reheat gently before serving.
Where can I buy Stags' Leap Winery's Napa Valley Merlot? It's available directly through stagsleap.com.
