Pozole Recipe

It's been a while since my last post and I'd have to blame it on my new coupon book from Checks America to support missing children throughout the US. For only $12 bucks you get a lot of great deals from local restaurants such as buy 1 entree and get the 2nd entree for free to many great local restaurants and you have the entire year to use them.

The nights have been pouring like cats and dogs and the barking and meowing had me craving something warm and hearty. Pozole Soup will just do the trick to fill my tummy and keep me nice and cozy.  A soup that originated from Mexico comprised of pork or any other protein, hominy, seasonings, and toppings of fresh vegetables such as cabbage, lettuce, radish, and jalapeno to name a few been on my mind all day long. The flavors of this soup is without a doubt one of my favorite soups.  I first had it at my childhood friend's house. I stopped by on my way home and I was in for a real surprise when her mom had been preparing it all day. It was a soup that her mom rarely made and I was lucky that day have had some. The soup was absolutely delicious with it's rich broth, tender meat with fresh and crispy vegetable toppings. Tonight's soup was what I had except mine was on the spicy side. I had to stop myself on the 3rd bowl and just writing about it has my mouth water thinking about all the goodness in a bowl.

10 cups of water

2 lbs of pork picnic roast

1 tbs of salt

1/2 cup of onions, diced

1 bulb of garlic, peeled

2 tbs of chili powder

1 tsp of cayenne powder

1 tbs of cumin

1 tbs of dried Mexican oregano

1 29oz can of Mexican Style Hominy

shredded lettuce

sliced radishes

cilantro

avocado

jalapeno

Simmer water in a large stock pot, add salt, and add the pork. Simmer for 1 1/2 - 2 hours or until pork is tender. Skim off the scum throughout the cooking process.

Add the rest of the ingredients and let it simmer slowly.

When the pork is tender, take it off the pot and set it aside to let it cool until easy to handle. Dice the pork into small bite size pieces and return to the stock for another 30 - 45 minutes.

Serve with desired toppings