Soup's On! Pozole

Cold weather is soup weather!

Whether you’re coming in dripping wet or shaking off snowflakes (Where I’m from it’s usually the first, but occasionally we DO get some of the other stuff!) a comforting bowl of steaming soup makes all the discomfort Old Man Winter can dish out quickly disappear!

A favorite that can be thrown together quickly is traditional Mexican pozole (posole) - a rich, brothy soup made with pork (or chicken), hominy, and red or green chiles. 

There are countless variations on the theme, and that’s one of the best things about it. As long as you have a big can of hominy in the pantry (Since discovering this soup many years ago, I always do!), some left-over meat, and chicken broth, you can modify and make-do! Here’s a few links to recipes on the web: Posole Rojo, Authentic Mexican Pozole, and Chicken Pozole Verde.

The bowl pictured above used well-seasoned pulled pork that was left over from taco’s the night before.

It was made by sautéing some onion in butter, then adding a 32oz box of chicken broth, 25oz can of white hominy, half a pound of pulled pork, a 4oz can of diced green chiles, and half a cup of salsa. Bring to a boil, then reduce and simmer 15 minutes before ladling into serving bowls.

Garnish (load it on!) with shredded cabbage, diced green onion, cilantro, and a generous squeeze of lime juice. Add radish and avocado if you have it!

Grilled corn tortilla’s (or tortilla chips) make a great addition too.

Years ago my sister called and said, “Do you remember being served hominy when we were growing up?” My answer was no - but my mouth did, and it wasn’t a pleasant memory! We laughed, because that was her recollection too.

Our grandfather grew a lot of corn in his abundant garden, and we both remember him making hominy by soaking dried corn kernels in a concoction of lye… and while we don’t actually remember it being served to us, we DO remember the result had a very unpleasant texture.

All this to say that canned hominy in your pozole is nothing like my childhood memories! Instead, it is hearty, slightly chewy, and quite delicious!

So, throw a big pot of pozole together sometime soon, make it as mild or a spicy as you please, and you’ll soon experience comfort as ancient as the Aztecs!

Black Bean and Vegetable Soup

Serves 8

This healthful and hearty soup makes a wonderful lunch or dinner to fill you up and warm you up from the inside out on a chilly winter day.  It's a perennial favorite of my family, and I bet it will be for yours too!

The only real effort is in prepping the veggies, after that, it's mainly just toss in a pot and cook till yummy!

Ingredients:

• 1 tablespoon vegetable oil 
• 1 onion, chopped
• 1 clove garlic, minced 
• 2 carrots, chopped 
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin 
• 4 cups vegetable stock 
• 2 (15 ounce) cans black beans, rinsed and drained 
• 1/4 teaspoon ground black pepper 
• 1 (14.5 ounce) can stewed tomatoes

Directions:

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. 
2. Add chili powder and cumin; cook, stirring, for 1 minute. 
3. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
4. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. 
5. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Top with a dollop of sour cream and serve with a thick slice of whole grain bread. MmmMmm.