Those of you who are regular readers will have noticed that I bought a few cans of hominy when I was last in Vienna. There was this fantastic little store called Casa Mexico ( which not only had hominy,  but it had pretty much any Mexican food supply you could think of. Blinded by my excitement in finding hominy, that’s all I purchased; had I been more attentive I would have bought all sorts of Mexican ingredients, but alas.

The first step, of course, is to fly to Vienna to pick up the crucial ingredient of hominy. The store is on tram lines 5 and 33 right at Lange Gasse street. Get two large cans, the necessity of the second will become evident later. You needn’t stay in Vienna for longer, but you can if you’d like, it won’t affect the flavor of the pozole.

Next, wander around the markets of Belgrade for several hours in search of pork shoulder. You’ll come to realize that pork shoulder is not a common cut of meat in Serbia and most butchers stare at you confusedly at its mention. Instead, opt for the ubiquitous and reasonably generic cut found at all butchers. In fact, I don’t even know where it comes from, I typically just say “šeststo grama svinjskog mesa” and point to the one I want.

Next, you’ll need to acquire enough cumin (ground or whole) to thoroughly coat the cut pork once it’s in the pan (if you get whole, make sure to grind it finely before use). I have cumin from various sources, but the stuff I used this time around was already ground and purchased from an Afghani market on Olufsgade street by the train station in Slagelse, Denmark.

Generally it takes one round to sort out how everything will work with these unfamiliar ingredients, so you’ll be glad you bought the second can of hominy. It will become apparent that the pozole needs chili powder, and perhaps more fresh chili. Your next step is to go to the Mercator in New Belgrade (Blok 31) and buy as diverse a selection of ground, dried chili as possible. I ended up with two varieties (a darker one and an orange one) and mixed them. I next bought the common ingredients from the Maxi down the street (on Kralja Milana). Pick up several onions (you’ll need a few because they’re small), several peppers (whatever they have available, cubanelles are the best), a bundle of dried peppers used to make paprika, garlic, and last but not least, a lime.

Now it’s time for the production batch. Cube the onions, coarsely dice an entire head of garlic, dice the fresh peppers, and chop the dried peppers finely and fry in olive oil in a deep pot on medium heat until soft. Cut the pork into two inch cubes and add to the pot. Add liberal amounts of ground cumin, custom chili powder mix, and salt; stir vigorously. Turn up the heat to high and add your large can of hominy (drained) and enough water to submerge everything. Cover and bring to a rolling boil. Let it boil on high for a few minutes and then turn it down to medium and let it simmer until the pork falls apart (about two hours).

Make sure to serve it in those Soviet-style metal plate/bowls that look like camping plates and garnish with a bit of lime juice.