The Hangover Cure Pozole Soup
In the midst of the winter a good soup recipe is always needed. Tonight I whipped up a simple soup. Pozole is a precolumbian soup that the Aztecs made highlighting hominy. Hominy is a corn that is soaked in lye so make sure you rinse this product thoroughly.
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INGREDIENTS
Nutrition- 1 1⁄2
- 2(15 1/2 ounce) cans hominy
- 1
- 1
- 1
- 1(7 3/4 ounce) can El Pato salsa de fresco, green can
- 1 1⁄2tablespoons of good quality chili powder or 1 1/2 tablespoons guajillo chilies, paste i made my self
- 2tablespoons cumin
- 1tablespoon Mexican oregano
- 1
- 2
- 3
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DIRECTIONS
- Heat a tablespoon and a half of oil over medium heat in a large dutch oven. Place chicken in dutch oven and brown about 4 or 5 minutes per side. Remove and set aside.
- Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer.
- Add the two cans of rinsed hominy, and add three cups of chicken stock. Bring to simmer and lower heat.
- Cook for 30 minutes then add spices and masa. Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper.
- Cook another 15 minutes or until soup has thickened.
- Serve with a dollop of sour cream and some minced cilantro if you want.
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