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By: Bernardo Lozano
El Tango Latin Mexican Grill, located on busy Madison Avenue in Lakewood will pleasantly surprise you.........Read me
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Senoritas Bonitas Restaurant
Beautifully decorated with pretty girls on the wall staying true to its name, Senorita Bonita's has been in the city of Solon at the Enterprise....Read More
Lo Mas Nuevo
You Can’t Get Any More Traditional Than This!
Mexican Favorite!
Pozole is a traditional soup that originated in the pacific region of pre-Columbian Mexico. Composed of hominy, pork (sometimes chicken), and served with a wide array of garnishes, pozole adds to the enjoyment of many family gatherings and celebrations in Mexico. There are 4 varieties of Pozole: blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat). Pozole is often served with tostadas topped with sour cream and hot salsa.
Garnishes:
1 Onion, finely chopped
3 Avocados, chopped
1 Bunch radishes, sliced
6 Limes, cut into wedges
1 Small head of cabbage, shredded
Dried crushed chile piquin or red chilli powder of your choice
Dried oregano
Small pieces os chicharron (fried pork skin) optional
Fried corn tortillas (tostadas)
Sour cream
Hot sauce
*Note: You can use canned hominy, but fresh hominy is better. If you can’t get it where you live, you can make it yourself by dissolving 2 tablespoons of baking soda in 2 quarts water, then adding 1 quart of field corn. Stir occasionally and while soaking overnight. The swelling of the corn should enable you to easily remove the skins as well as the little nib at the point of each corn kernel. Then, you have to repeatedly rinse the hominy, which is a time-consuming process, to make sure that every trace of baking soda is removed.
** If you prefer, you may substitute chicken for the pork.
Recipes and Pictures brought to you by “mexicofoodandmore.com”
Ingredients:
-1 Kg Hominy, drained*
-1 Head of garlic, separated, peeled and sliced
-1 Bay Leaf
-1 1/2 Kg Pork Leg, cut into medium-sized chunks**
-1/2 Kg pork neck bones**
-2 Pork trotters (pig’s feet), quartered, optional, but they add nice flavor**
-Salt to taste
Directions:
In a large pot, combine the hominy, garlic, and bay leaf in about 3-4 quarts of water. Set over high heat and bring to a boil. Reduce heat to medium. When hominy begins to “blossom” like the flower, add the pork leg, neck bones, and trotters. Reduce heat to low. Simmer until meat is tender, about 2 hours, checking occasionally to see if you need to add boiling water. Add salt to taste. Serve pozole with small dishes filled with the various toppings so each can garnish their pozole to taste.
www.Vocerolatinonews.com
