I must say I actually get a little "offended" (not really, but I can't find the right word) when people eat greasy, spicy food (with lots of cumin, lots of melted yellow cheese and soooo much oil!) and think they are eating Mexican! Mexican cuisine is amazing! And the variety in flavors, colors and aroma is sooo huge that not many people can say "I've tried it all" even... Mexicans like me... that were raised in Mexico, can say they've only tried "some" of the dishes... because each city/state has so much tooo offer when it comes to recipes and traditional Mexican dishes!
Let me tell you that Mexican cuisine doesn't travel! I will do my best to share with you things so you can replicate and get some of the taste of Mexico but to eat the "real stuff" you'd pretty much need to go to a home in Mexico or to places that you'd probably consider "a hole in the earth" but that's exactly where you'd find the most authentic flavors!
Anyway... So... what's this pozole all about? Well... interestingly enough... and trying to incorporate more Mexican in my kitchen (so my girls grow up knowing what Mexican food really tastes like) I decided to give this pozole a try... Pozole is an amazing dish usually made with pork in Mexico, Americans would call it a "soup", it has spice, a little heat, so much flavor and the raw vegetables that garnish it give it amazing freshness and crunch! Making it extra special... chunks of avocado go great with it adding creaminess!
This pozole recipe... (is going to sound very weird) but ... it's a recipe that I actually found from Martha Stewart Recipes... and it didn't disappoint me (I did make some adjustments)... it's not the most authentic pozole but it's the closest recipe I could find that would do a good job displaying the colors and flavors of the dish while still being friendly to the "American Palate"
I hope you enjoy it!
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 8 cloves garlic, minced
- 1/3 cup tomato paste
- 1 tbsp. chili powder
- 1 teaspoon dried oregano
- 4 cans (14.5 ounces each) reduced-sodium chicken broth
- 4 cans (15 ounces each) white hominy, drained
- 6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
- Coarse salt and ground pepper
- Assorted garnishes, such as diced avocado, thinly sliced radishes, thinly sliced cabbage and "tostaditas (tortilla chips)
- Fresh squeezed lime juice.
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
- To serve, divide among bowls, and garnish with the raw vegetables/avocado and add some drops of fresh squeezed lime juice.
Linking up with: Simple Lives Thursday
© Paloma King