Wahaca owner Thomasina Miers serves a cheap and healthy broth
Sat 19 Jan 2013 21.00 GMTFirst published on Sat 19 Jan 2013 21.00 GMT
Pozole. Photograph: Jean Cazals for Observer Food Monthly
In its Eat Well for Less series, OFM asked 10 chefs to make a meal for four whose ingredients cost £5 or less – barring items that would already be in the household cupboard, such as olive oil, soy sauce, dried herbs and spices.
This is a light broth that traditionally uses a pig’s head for flavour and lovely chunky kernels of white corn, called hominy for body. It is not only exceedingly healthy, but deeply comforting and cheap to boot. Hominy is available from good supermarkets and Middle Eastern stores but I also use chickpeas, which taste just as good, when I can’t find the hominy. I always telephone my butcher in advance for bones which he never charges me for and which are packed with flavour and goodies.
Served with wedges of fresh lime, freshly, finely sliced cabbage, coriander leaf and a hot, fiery salsa, the brothy mix of chickpeas or corn kernels, falling-apart pork and herbs makes a fresh-tasting, deeply satisfying meal that will warm the cockles and heat the lips (depending on how much chilli you use).
dried hominy, or dried chickpeas 200g
pork neck or shoulder off the bone 250g
mixture of chicken and/or pork bones 1-2kg from the butcher (order in advance)
salt 2 tsp
medium onions 3
peppercorns 5 whole
bay leaves 2
garlic 1 bulb
olive oil 3 tbsp
dried chilli flakes 1-2 tsp
cumin seeds 1 tsp
dried oregano 1 tsp
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limes 2, cut into wedges
radishes a few, thinly sliced
cabbage 1, very finely shredded
red onion ½, very finely shredded
hot sauce your favourite but a chile de árbol one is best!
TOTAL £5 from local butcher and greengrocer
Soak the hominy or chickpeas in water overnight. Put the pork and bones in a large stock pot, cover with cold water, sprinkle with the salt and bring to the boil. Once the scum floats to the surface, skim it away and add one onion, the peppercorns, bay leaves and half the head of garlic, cloves peeled and bashed. Simmer gently for 1 to 1½ hours until the pork is tender.
Allow the pork to cool in the broth before discarding the bones and flavourings, reserving the pork meat and stock. Meanwhile, drain the hominy or chickpeas and put them in another pan with enough water to cover. Bring to the boil and simmer them gently for an hour or until tender.
Chop the remaining onions. Add the olive oil to a hot frying pan, followed by the remaining onion and garlic, both finely chopped. Turn the heat down to medium and fry till soft and fragrant. Add the chilli flakes (or a couple of crushed chile de árbol if you have them), cumin and oregano, cook for another 5 minutes and pour in the stock and cooked hominy or chickpeas. Season to taste.
Serve with bowls of lime wedges, thinly sliced radishes, shredded cabbage and finely shredded red onion, and a hot sauce or a sprinkling more of chilli flakes for a dash of heat.
NB Chile de árbol are skinny red dried chillies that have a wonderful dry, searing heat and are traditionally used in this stew. I order them online in bulk as they store for ages and I use them in almost everything, but any small, hot dried chilli would work, or dried chilli flakes.