This semester i have found myself in a rut of frozen dinners, ramen noodles, and an assortment of frozen vegetables. In an effort to make my way out of that Ryan and i have been cooking together once a week, which has been so fun and nice to have a good meal! Well today i decided i had had enough of ramen Noodles, and Frozen Dinners after my roommate had an intervention of sorts. I had become quiet notorious for them. So i went out and bought a new cookbook! To gain some new inspiration. It took quite sometime to find a good one but i finally decided on Williams-Sonoma's Essentials of Latin cooking. This was just what i needed to get my drive to cook back. i could hardly wait to try out all of the yummy recipes! so naturally i went to the store asap and i had a wonderful dinner at about 10pm of POSOLE. A delicious Mexican soup. After tweaking it a tad and making it my own i had found myself quite the masterpiece and have decided to share it with you! so enough with the rambling. Here it is...
Pozole
2 tablespoons of canola oil
1 lb of pork tenderloin or pork shoulder cut into 1/4 inch cubes (season with salt and pepper)
1 yellow onion diced
3 cloves of garlic minced
1 1/2 tablespoons chili powder ( i only used 1 as i cant handle the heat)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cups chicken broth or stock
1 can fire-roasted tomatoes with garlic add juice.
1 can of hominy. 15 oz. ( i added to cans to make it more hearty i also added about half the liquid from the cans)
i jalapeno seeded and diced. ( if you like more heat keep the seeds)
1/4 of a bunch of cilantro chopped
Salt and Pepper to taste
Garnish - Avocado, spring onions, and lime wedges.
In a soup pot over medium heat, warm the oil. Add the pork ( in batches if needed) saute until opaque on all sides but not brown, about three minutes. Transfer meat into a bowl and set aside.
Add the diced onion to the same pot and saute until softened, 3-5 minutes. add the garlic, chili powder, cumin, and oregano and cook stirring to blend the spices, for about 1 minute.
Add the stock/broth, tomatoes, hominy, jalapeno, sauteed pork with any juices. Then salt and pepper to taste. Bring the pot to a boil over high heat. once boiling add the cilantro then reduce heat to a simmer and cover for about 20 minutes
Garnish with avocado slices and sliced green onions. i squeezed a lime wedge into my personal bowl as well and it takes the soup to a whole new level.
I love this recipe for fall/winter because it really does just warm up your whole body and is sooooo easy!
Buen Provecho!!
If you do make it let me know what you think! I would love some feedback.
Mary Alethia
