Tags
Bookends, chili powder, Cumin, Hominy, Jalapeño, lime, Mexican, Olive oil, Onion, Pork, pork shoulder, Pozole, radish, Simon and Garfunkel, Soup
Just kidding, not it’s not. I don’t know what pozole means, but I know it’s delicious. Sort of a cross between a soup and a stew, this Mexican comfort is traditionally made with some type of meat, often pork, and hominy, a type of corn. If you’ve never had hominy, it is similar to corn but bigger and starchier. It reminds me of the masa on tamales. This soup is super simple but really hearty and wonderful. You can customize the toppings like a bowl of froyo…but not. I went with sliced radishes, cilantro, avocado, and a squeeze of lime on mine. You can also add shredded cabbage and crunched up tortilla chips, as well as hot sauce if you want to spice things up. To make the soup, you won’t need much more than a can of hominy, a pork shoulder, and a couple jalapenos, which makes this a very economical meal. If you don’t see the right size pork shoulder in the meat section (you’ll need one that is about 1.5 lbs) then bat your eyelashes at the butcher and he’ll cut one for you. It worked for me anyway…
P.S. Fact of the day: Meats, vegetables, and herbs retain more nutrients when cooked into a soup than in other cooking methods.
