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!

   

ABC recipe: H is for Hominy

I must be totally honest with this posting....

I have not made this recipe.....yet!

But-I have eaten this many times at Bill and Ewana's home and in Mexico.

And so, since we are off to faraway places I am posting this now....enjoy!

It is delicious!

Pork and Hominy Stew
(Pozole Rojo)

Who said you can only enjoy a good rich stew in the depths of winter? Born in the hot climate of Mexico, this melt-in-your-mouth pork and red-chile dish also makes a satisfying but not-too-filling end to a warm summer day.

Yield: Makes 8 to 10 servings
Active Time: 1 1/2 hr
Total Time: 2 1/2 hr

Ingredients
For pozole:
1 large head garlic
4 lb country-style pork ribs (not lean)
12 cups cold water
4 cups reduced-sodium chicken broth (32 fl oz)
1 teaspoon dried oregano (preferably Mexican), crumbled
6 dried New Mexico or guajillo red chiles* (2 oz)
1 1/2 cups boiling-hot water
1 cup coarsely chopped white onion (1 large)
1 tablespoon salt
4 (15-oz) cans white hominy (also called pozole), drained and rinsed

Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably Mexican); dried hot red pepper flakes

Preparation:

Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.

Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.

Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments.

*Available at Latino markets and kitchenmarket.com.


Cooks' notes:
· Pozole can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately high heat, stirring occasionally, until stew comes to a boil. · To make fried tortilla strips, halve 8 (6-inch) soft corn tortillas and cut crosswise into 1/4-inch-thick strips. Fry in 3 batches in 1/2 inch of hot oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally with a slotted spoon, until golden, 2 to 4 minutes per batch. Transfer with slotted spoon to paper towels to drain. Tortilla strips can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.