Saturday, May 3, 2008

Pozole

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)

Garnish Ingredients:
Radishes, Iceberg Lettuce or Cabbage, Lime and Mexican Oregano
Soup Ingredients:
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
2 carrots
6+ cups of chicken broth
canola oil
salt and pepper to taste

Trim fat from pork and cut into bite size pieces.  Salt and pepper liberally.

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. 

Yummy

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.


Combine pork, onions and garlic in large soup pot.

Stir in chicken stock and set over medium heat.

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.

Drain and rinse hominy.  It will cause the soup to be too salty if you don't. Add to soup.

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.

Time to head for the compost pile and then clean up the kitchen.

Right before serving, it's time to get the garnishes ready.  

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?









6 comments:

  1. Wow. This looks divine. I will have to talk the family chef into making it, but I bet he'll be on board once he sees how great this looks.

    I'm hungry now.

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  2. Thanks Katie. I got a wonderful compliment at our church potluck today also. We had a gentleman from Mexico come to church and he said it tasted just like home.
    It is wonderful soup, but don't forget about that pepper---use only one.

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  3. Love the photo treatment, CeeCee--it's great! And you're right about the stainless steel sink and the garlic stink. Fortunately, we have one!

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  4. Mmmm! Your Mexican version looks yummy!

    Here in New Mexico we do Posole a little different, due to one very special ingredient that must be added.

    Green Chile! Fresh Roasted if available. but canned...using the entire can or two. Or Frozen (Bueno brand makes good green chile frozen) works good, too.

    We also use frozen red chile paste in our Posole. Only about a cup or two depending upon the amount of Posole made.

    Also, Posole is a must to be served during the holidays, especially Christmas and New Years.
    I've been making Posole every yer now for over 12 years and Christmas just wouldn't be the same without Posole!

    I've never seen Posole with garnishes, but it does look good!

    The last, but other important item to have while eating New Mexican Posole are fresh, warm tortillas!

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  5. Only fresh Hatch chiles for me. I don't care for the taste of canned chiles.

    Most recipes call for rehydrated red chiles--thus the red coloring in most places you'll eat it. I was taught to use the chipotles. The folks that taught me like the smoky flavor and heat they impart without overwhelming the taste of the dish.

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  6. I'm making a scrape book of sorts of your wonderful recipes!

    Once more THANK YOU!

    Linda
    http://coloradofarmlife.wordpress.com

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