Wednesday, June 9, 2010

Posole or "Pozole"

I love this soup! It makes my day everytime I get to eat it. I first learned about it when I worked at Eat-Rite Health Promotion Center. The best thing about it is that it's so tasty, and bonus, it's super simple! I love it!

Pozole is traditionally from Mexico. It's a dish that you would typically find in Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal.

hmmmm......there were names on states a minute ago.

Well get on with it.

Researchers find this dish of particular interest. Because, ancient Mexicans believed that humans were made from Masa or cornmeal dough. Seeing as the soup is made with meat they believe that it was reserved for rituals and special occasions.

It has been speculated by anthropologists that the meat used traditionally was human. As is well known that cannibalism was present in ancient Mexico, they speculate that after prisoners hearts were torn out in the human sacrifice their bodies were chopped up for the soup.
Of course, after the Spanish stole the land and planted cathedrals they outlawed cannibalism. They then started using pork for the dish, because it "tasted very similar" according to one Spanish priest. Anyone hungry for some bacon?

This is disturbing sorry!

Ok now that non of you want to try this soup let me just say that my recipe calls for chicken.....not pork. However, if you are not grossed out and want to switch out pork I would recommend pork shoulder.

Meg's Posole:

2lbs of boneless skinless chicken thighs or breasts
1 cup of chicken broth. 
1 onion chopped
1 zucchini chopped
6 garlic cloves minced
3 large leaves of kale rough chop
1 1/2 tsp of oregano
Fresh cilantro (1 handful chopped)
1 tsp crushed red pepper
1 tsp of cumin
2 cans white hominy (look by the canned corn)

Put your chicken in a large soup pot and cover with water. Add 1 cup of chicken broth. I prefer the chicken broth, but if you are without it add 1 1/2 tsp of salt to the water. You can always adjust the saltiness of your dish later. You can always add, but you can not take away! Cover your pot and bring it to a boil.

While you are waiting for the chicken to cook...probably about 10-15 minutes, chop and mince away. Open the cans, and measure your seasonings!  

Once your chicken has cooked remove it from the water. Bring your broth to a gentle simmer. Once it is at a gentle simmer add your veg and seasonings! Don't add your hominy yet.

Now you will want to cut your chicken in chunks. Add that to your soup. Now add the hominy.

Bring all of this to a boil together. Taste it and adjust your seasonings (if it tastes good to you don't change it). Once it comes to a boil turn off the heat. Let your soup cool for about an hour, and then put it in the fridge overnight!!!
Putting your soup in the fridge overnight gives all of the different flavors fighting for your mouths attention time to get along and meld together.

Whenever you are ready the next day take it out and warm it up on the stove. Serve with homemade tortillas or cheddar cornbread!!!!

I made this today! My sister is coming for lunch tomorrow! It's healthy so I know she will like it! She calls it "happy food"! I hope you enjoy this recipe as much as I do!
 These were taken next day for your benefit!!!

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