This is a delicious Mexican soup. It has numerous variations but the key ingredient here is hominy, kernels of dried white field (dent) corn that have been treated with lime. I just buy it canned at El Sureno market. This is a great soup to use left over carnitas and left over home-made corn tortillas.
INGREDIENTS:
The soup base:
6 cups chicken stock (preferably home-made)
salt or chipotle garlic salt to taste
pan & lard sediment from cooking carnitas
2 cups fresh tomato salsa
1-2 tsp Epazote (sifted to remove tough bits)
1 canned chipotle pepper in adobo sauce, minced or just a spoon of the adobo sauce for a nice kick.
The good bits:
about 2 cups carnitas, shredded
1 can hominy – white
Garnishes:
fresh lime juice
finely shredded green cabbage (optional)
cilantro, chopped
crema, if you can find it, or sour cream
corn tortilla strips
avocado cut into 1in. cubes
Simmer the soup base ingredients over med heat for about 20 minutes or so until the flavor develops. Then add the carnitas and and hominy and cook for another five minutes to heat through. At this point I like to add a handful of chopped cilantro and lime juice and taste for saltiness. But you can adjust the seasonings to your taste. If you like more lime juice, add more!
To serve, spoon a few chunks of avocado in the center of the bowl and ladle the Pozole over top then add the garnishes of your choice and top with sour cream. Sprinkle a little cilantro on top to make it pretty and you’re ready to eat!
Michele
2 responses so far ↓
wousie // April 29, 2007 at 6:42 pm |
What Michele?!! You buy something and don’t make it from scratch yourself — I don’t believe it!
Michele // May 7, 2007 at 3:16 pm |
Sorry to bust your bubble! Uh…well, actually I did try to make Nixtamal which is the same thing only the processed kernels are ground up to make the masa (dough) for corn tortillas. BUT they didn’t turn out that great and it was a kind of a pain in the neck to do it.