Pozole | Dan Brewer & Sarah Morrisse

We recently spent time catching up with Chefs Dan Brewer and Sarah Morrissey at their popup YOURS to learn more about how they started cooking together and to taste their outstanding Pozole recipe! Pozole is a traditional Mexican stew prepared with hominy, which is nixtamalized, or alkaline-treated, corn. The event was held at the newly opened Road Crew Coffee and Cycles on Morganford Road.

On the menu, YOURS served both a pork-forward green pozole and a vegetable-based red pozole with handmade corn tortillas and many garnishes!

Get the scoop on this amazing dish and learn more about Dan and Sarah below.

Red Pozole

Meet Dan Brewer and Sarah Morrissey

Dan Brewer is a full-time chef and instructor for the Department of Nutrition and Dietetics at Saint Louis University. He is best known for his Missouri sourced MOFU Tofu brand, which he recently closed, to focus on his growing family and his work at SLU. Dan oversees the kitchen at the Fresh Gatherings Cafe - a student-run dining option on the SLU Medical campus that focuses on local farm-fresh cuisine.

It’s at SLU where he met Sarah Morrissey, a standout student in the Nutrition and Dietetics program. Sarah spent her time as an undergraduate and graduate nutrition student managing at Fresh Gatherings Cafe. After years of cooking together, the pair has found they share similar ideas on the fundamentals of food and how to feed people with sustainably sourced ingredients and great flavor.

You can follow Dan and Sarah’s popup project for future updates @_y_o_u_r_s on instagram.

YOURS | POZOLE RECIPE

By Dan Brewer & Sarah Morrissey

*Green Pozole

Tomatillo Salsa

Yield: 1 Quart

• 8 tomatillos, quartered

• 1/2 onion quartered

• 3 garlic cloves

• 2 serrano peppers deseeded

• 1/3 bunch cilantro

• 1/2 lime, juiced

• salt to taste

Combine ingredients in a blender. Blend until all ingredients are incorporated. If needed, add a small amount of water to get going.

Slow Roasted Pork

Yield: 2 rations

• 1 pig head

• 8 poblano peppers, roasted

• 2 onions, quartered

• 1/4 cup ground cumin

• 6 morita chilis

• 1 sachet each (bay leaf, black peppercorn, star anise, cinnamon, coriander)

• 1/4 cup kosher salt

• 1 pint lime juce

• water as needed

Combine all the ingredients in a large stock pot. Add water just to cover the pig head. Bring to a simmer then reduce heat to low searching for a slow simmer. Cook for 6-8 hours, overnight, or until meat is falling away from bone. Strain stock and reserve. Allow strained ingredients to cool slightly then pick all the bones out. Pull remaining meat/ingredients and reserve for Pozole.

This recipe will yield 2 rations there are roughly 8 to 10 servings per ration of pork for Pozole. Split and freeze half for next time…or for tacos!

Green Pozole

Yield 8 - 10 bowls

• 1/4 cup pork fat from slow roasted pork or canola oil

• 1/2 each onion diced

• 1 garlic clove

• 1 tbsp. cumin

• 1 tbsp oregano

• 2 quarts pork stock

• 1 quart hominy

• 1 ration slow roasted pork (recipe included)

• 3 cups tomatillo salsa

• 1 bunch aromatics (thyme, marjoram, bay leaves)

• salt to taste

Heat large pot over medium heat. Add pork fat from cooled slow roasted pork or canola oil.

Once fat/oil is hot, add onion and sweat for about 5-8 minutes until onions start to become translucent. Add garlic and cook for another 2-3 minutes. Add reserved pork stock, slow roasted pork, and hominy to broth. Add cumin, oregano, and salt. Increase heat to high and bring the stock to a boil. Add 3⁄4 pint of tomatillo salsa. Reserve remaining cup for garnish. Reduce heat to and simmer for about 30 minutes. Add the bunch of aromatics while simmering. Season with salt to taste.

Garnish with remaining fresh tomatillo salsa, fresh cilantro, napa cabbage, sliced radish, sliced white onion, lime, and fresh corn tortillas.

Tortilla Recipe

Yield: 16 - 20 tortillas

• 1 pint masa amarillo

• 0.75 pint warm water

• salt

Mix masa flour and salt. Slowly incorporate warm water into masa and knead for 2 minutes. Masa should be wet without sicking to the palm of hand. Add more water as needed. Wrap masa in a damp towel and let sit for 20 minutes. Heat cast iron or comal over medium-high heat for at least 10 minutes before cooking the tortillas. Portion masa into 1 oz balls. Place the ball of masa in the center of a tortilla press lined with 2 sheets of plastic and press. Gently place the tortilla in cast iron. Cook the first 15 seconds until the tortilla starts to slide. Flip to second side and cook for about 45 seconds to 1 minute. Flip back to the first side. At this point, the tortilla should puff after 30 seconds. Serve immediately.