In celebration of Cinco de Mayo, I'm putting this on my freewebs page. This is actually my sister's recipe, courtesy of her husband. I'm incorporating it into my book C.H.U.B.B.Y Sisters Gazette and the Half Marathon. I hope you try it and enjoy.
POZOLE
Traditionally, pozole is made with pork butt (and sometimes the feet, but never in my house). You can also use chicken. The meat is boiled in a big pot of water with some onions and garlic until the meat pulls apart easily. Tear meat into chunks when done. In my mother-in-law's pozole, you might find whole pieces of chicken or a big chunk of pork with the skin still on. :-/
Meanwhile, take some dried chiles (like
Prepare the garnishes for the soup: shred some green cabbage, dice onions (I like mild sweet ones), chop some radishes, put some dried oregano out in a small bowl, and cut some lime wedges. Have some corn tostadas available or tortillas. For those who like food that makes them sweat, like my honey, you might put out some hot chile sauce too. The garnishes are put on the table.
The soup is served in large bowls. Each person adds garnishes to the bowl as they like. For me, I like the veggies and oregano but pass on the lime and hot sauce. The tostadas are served on the side and eaten like bread with the meal.
Now, we have adapted this somewhat to cut down on its artery-clogging characteristics and also to make it easier to prepare. I cook some chicken (a whole one or you can use chicken breasts or whatever) and use fat-free chicken broth. Instead of all the work of preparing the chiles, I add canned red enchilada sauce (one can for a whole pot of soup). The rest is pretty much the same. Of course, it's not quite the same as the home-cooked method but my husband has no problem eating it this way and it's a bit healthier.
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