This is my first try at recipe blogging. It's not perfect to look at, but the soup is outstanding anyway.
This recipe was introduced to me by friends from Mexico. It's so simple and so filling. It's also pretty good for you.
Pozole (pronounced: Po So Lay)
Radishes, Iceberg Lettuce or Cabbage, Lime and Mexican Oregano
3 lbs. of pork or chicken
1 large yellow onion
1 head of garlic (yes, the whole thing!)
1 can of hominy
1 small can of chipotle peppers in adobo sauce
6+ cups of chicken broth
Put 2 Tablespoons of canola oil into a frying pan and let heat up before adding meat. Cook only in small batches and resist the urge to stir the meat. Let it brown on one side and then turn (just once!). Set aside.
While meat is browning, cut the onion. The easiest way to get uniform pieces is to cut the onion from stem to root end.
Add onions to pan used for browning the pork. Cook on low until they are glossy and brown. Be sure to stir occasionally while they're browning so you can get all the good bits of meat that might be stuck to the pan.
Cut the top off the entire bulb of garlic cloves. Separate them, and dice well. The quickest way to rid your hands of that lovely garlic smell is to wash them with dish liquid and then thump them on your stainless steel sink. If you have a porcelain sink, sorry. You're stuck being stinky.
This is probably the most important bit of information in the entire recipe. So important that I'm going to change to red lettering---There are 5 or 6 chipotle peppers in one small can. Use ONLY ONE Pepper ! Maybe only a HALF OF ONE pepper if you're from up North. I'm serious. Really. While wonderful and smoky, these puppies will put hair on your chest. Add to soup pot.
Lastly, add your two carrots. Turn soup down to low, cover, and leave alone for at least 2 hours. Add water if the broth level shrinks by much.
Bring the garnishes to the table. Assure your guests that "Yes, we will be putting radishes and lettuce in our soup." A pinch of oregano and a squeeze of lime will put the final touch on this wonderful soup.
The great thing about this soup is that you can make it your own---leave out the peppers, use cabbage instead of lettuce (traditional recipe), add different veggies, the sky's the limit. My kids think a Mexican soup is the perfect excuse for adding tortilla chips.
If you have any questions, please let me know. I'm notorious for leaving out the most basic information in recipes. That's why I don't try recipe contests---all the ingredients and directions have to be right. Go figure?