Wednesday, September 17, 2008

Easy Pozole

Pozole cannot get any easier than this:

-2 ancho chilies, dried
-2 or 3 gloves of garlic, depending on how you like it
-1/2 onion (I love onion! You can use less)
-1 or 2 tomatoes (optional)
-1 can of white hominy
-Leftover meat that you can shred (pork or chicken work best)
-Salt, paprika and oregano to taste
-Olive oil or veggie oil

1. Cut open ancho chilies and use gloves to take out the seeds. You can use spicier chilies if you want, but I like 'em mild. Stick them in a pot of hot water (enough to cover) and simmer them until their soft.
2. While you're waiting for the chilies to soften, chop up some garlic, onions and tomatoes. Tomatoes don't come in traditional pozole but I think they are a good addition.
3. Heat up some veggie oil in a pot and sautee the onions and garlic.
4. Add a few pinches of oregano, salt, and paprika.
5. Throw in a few cans of broth (chicken, veggie, or whatever.)
6. Take a can of white hominy and the tomatoes, and stick them into pot with the broth.
7. By now, your chilies should be almost done. Toss the chilies (with the water they were cooked in) into a blender. Then toss that blended mix into the pot with the broth. Let that whole mix of goodies simmer for about twenty minutes.
8. Now shred your leftover chicken or pork (I used carnitas from last night) and put that in the pot, or leave it vegetarian. Let the pot simmer for a few minutes and you're done, unless you want to toppings. I used raw onions, but you can use shredded cabbage, radishes, cilantro, parsley, sour cream or whatever you want.

1 comment:

miss v said...

this recipe looks pretty darn good... i might have to give this one a try (sans meat, of course). fall always makes me want to try new soup/stew recipes!