2021 A to Z Challenge and Awww Monday!

 One of our sweet friends having

fun with a little squirrel! 

Thanks Sandee for Awww Monday!

and now for today's soup!

P is for Pozole!

 Serves 10

Pozole, is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. 

Region or state: Central Mexico

INGREDIENTS:

1 1⁄2 lbs pork shoulder

2 garlic cloves, peeled

1 tablespoon cumin powder

1 onion, chopped

2 garlic cloves, chopped

2 tablespoons oil, 1⁄2 teaspoon black pepper, 

1 ⁄2 teaspoon cayenne, 2 tablespoons California chili powder

1 tablespoon salt, 1⁄4 teaspoon oregano

4 cups canned white hominy, drained and rinsed

3 -5 cups pork broth, from cooking pork shoulder

1 cup canned diced green chilis (optional), salt

2 whole fresh jalapenos, chopped (optional)

3 whole ancho chilies, seeded and stemmed (garnish) (optional)

Instructions

In a large stock pot or dutch oven, heat 1 tablespoon olive oil over medium until shimmering. Add bacon pieces and cook until they begin to brown. Continue sauteing to your desired level of crispiness. Add the green onions and onions cook until soft and translucent. Stir in the tomato paste and let heat for a minute or two to release its flavors.

Add the lettuce and tomatoes. When the lettuce begins to turn bright green, sprinkle flour over the vegetables and stir well into the other ingredients. If the mixture is too dry or pasty, add a splash of the broth and mix to loosen.

Add the stock, crushed red pepper and a pinch of salt. Turn heat to medium-high and bring soup to a gentle boil. Then reduce heat to maintain a gentle simmer and continue cooking for 15 minutes. Turn heat to low.

Whisk the milk and 2 tablespoons of the creme fraiche in a small bowl. Add a ladle of soup into the dairy mixture and whisk until very smooth. Pour the tempered dairy mixture into the soup, blending well.

Ladle the soup into bowls, and swirl the remaining creme fraiche through the soup, topping with the crushed croutons and basil. Serve immediately. 

Buen Provecho!