Now that cold weather is upon us, the soup season begun, Nothing would feel much better that a warm and delicious soup to pick you up in a cold and gloomy day during the cold season.

I would like to introduce you to Pozole one of Mexican favourites, tasty, filling, and a nutritious soup. We usually eat this soup for dinner, and it’s a classic dish in Mexican Fiestas during the cold nights of winter. Nothing more Mexican than a Pozole!

 I really like this recipe published in Mexico in my kitchen blog – Mely Martinez-,  this recipe is yummy! and very simple to prepare, all ingredients are now available in the UK, and if your do not like pork you can use chicken instead.

 INGREDIENTS:

  • 4 quarts of water
  • 2 pounds cubed pork shoulder.
  • 1 pound pork spare ribs or baby back ribs
  • 3 cans (15 ounces each) white hominy or “pozole blanco”, drained and rinsed
  • 1 white onion cut in quarts
  • 8 large garlic cloves
  • Salt to taste
  • For the red sauce:
  • 5  guajillo peppers  cleaned, seeded, open flat, and deveined
  • 5  ancho peppers  cleaned, seeded, open flat, and deveined
  • 6 Garlic cloves
  • 1 medium white onion coarsely chopped
  • 2 Tablespoon vegetable or canola oil
  • 1/2 teaspoon dry oregano
  • salt to taste

For the Garnish:

  • 1 Head of lettuce finely shredded
  • 1 1/2 cup of onions, finely chopped
  • 1 1/2 cup of radishes sliced
  • KANKUN® SAUCE CHIPOTLE OR HABANERO
  • Dry  oregano
  • Deep fried Corn tortillas (Tostadas)
  • Limes, cut in wedges
  • Optional : Avocado chopped

PREPARATION

1. pozole5Heat water in a large stock pot. Add onion, garlic, pork meat and spareribs. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. Season with salt when meat is almost done. While cooking, skim top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot.      2. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion and garlic from the broth. Shred meat, and cover.

pozole4

 3.Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.

pozole6

4. Blend peppers using a blender or food processor with garlic cloves, chopped onion and oregano adding some of the water in which they were soaking. Puree mixture until smooth.

pozole75.Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.  6. Add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through.

7. Serve Pozole in large soup bowls and place garnishes on the side as shown above with a good splash of KANKUN SAUCE CHIPOTLE OR HABANERO.

(All images belong to Mexico in my kitchen blog)

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