Pozole Rojo

Now this is closer to the version I’ve long known to be pozole. I would say it’s really non-fuss but I hate straining the chile puree. But in just a few relatively uncomplicated processes, you can bring forth history in a pot.

Its the stuff that ancient Aztec kings feasted on for special occasions (but you know.. like, sans the left over meat from your human sacrifices - cause like Willy Wonka says, “that is called cannibalism my dear children, and is in fact frowned upon in most societies”).

I checked into what my “Savoring Mexico” book had to say on red pozole and found a version the author took from a friend that resides in the state of Sinaloa. Her recipe used all manner of pig from the ribs to the feet to the head (of which the ears are a delicacy). Pig head is hard to come by in the commissary so pork shoulder will do me just fine and isn’t really a deviation at all, traditionally speaking.

I mentioned before that pozole can differ a bit from state to state but you can find any mix of preparations anywhere you turn. I’ve mapped out a few of the states that are known more for one addition or another. (My Mother In Law is from Guerrero – which is why I’m surprised I’ve never seen her serve Pozole Verde, for which they are known. She’s hiding secret recipes from me! lol)




Pozole Rojo

4 qt Water
2# Pork Shoulder – fat trimmed and cut into large chunks
1-2 Heads Garlic – tops trimmed off and papery skin removed
1 Onion – peeled but left whole
½# Dried Chiles (Ancho/Pasilla or Guajillo or preferably a mix for more complexity)
- de-stemmed and de-seeded
4 c. Hot Water
2 corn tortillas – flash fried & torn into small pieces
2 lg cans Hominy
1 T. Mexican Oregano
1 Sprig Epazote
Sea Salt

~ In a large stockpot put on water, pork shoulder, garlic head(s) and onion to a simmer and continue this way for at least 2 hours. Remove solids when this time is up, setting aside the meat for shredding. Skim the fat and other little extra bits off the broth
~ In the meantime, prep the chiles by trimming the stem off with kitchen shears, cutting the pod open and scraping out the seeds – from here you can either place chilies in a large bowl and cover with hot water or put them in a stockpot with water and bring to a boil. Steep the chilies in hot water for an hour
~ Put chilies in a blender along with the onion and garlic from the pork broth (squeeze the garlic out from the skins) and the bits of fried tortillas. Blend with 1 c. of chile steeping water to make a puree. Strain this puree through a fine mesh sieve and add to the stockpot of broth
~ Add shredded pork, hominy, oregano and epazote to the pot and simmer for 30 minutes. Season with salt and serve hot with favorite condiments.

Mise


As I said, I used 2 different chiles for added depth to the stock. The slender smooth skinned one is a guajillo and is very common for use in mild salsas. The wrinkled one is an ancho (also falsely called an pasilla by some Americans – anchos are dried poblanos where pasillas are dried chile negros – both are similar in heat and have sweet raisin-esque qualities when in dried (seco) form)


Very simple to de-seed. Just trim the top off and run your shears along one of the folded edges and open the chile pod like a book.



After steeping, nicely reconstituted and color is perked back up


Here is where the elbow grease comes in, but it isn’t all that bad. Just strain the chile puree through a fine sieve until all you’re left with is a lump of bits in your strainer and a bowl of nice smooooth sauce



Guajillos aren’t terribly hot on their own so if you want heat in your soup I suggest adding a spicier pepper, like a chile de arbol or serrano, to the puree mix.

Now the chile salsa is added to the pot along with the hominy and shredded pork - all this is left to simmer, reduce and meld



Showing the viscocity of the soup – a bit thicker than I bargained for but it wasn’t a bad thing at all. Add more water to you pot if you want it really brothy.


Now that’s good eating!



And that would be my gringo attempt at pozole, which serves this family just fine. Besides, I don’t think I’m not far off. I seldom make this soup due not only to the dread of cleaning my sieve but also the lack of ethnic ingredients required and that are mostly never in stock on Kuwait supermarket shelves. It was good though that I had decided to make en entry on it and research the background of the dish a bit more. Food’s synergetic history and undertones never cease to amaze me.

So do me a favor one leisurely weekend and busy yourself with creating a pot of this fantastic brew – and pay never-no-mind to the Aztec/Willy Wonka quip as you do so :D Oh! And be sure to include the radishes! They might look strange to the American palate to have in a soup but they truly are a perfect condiment!

Source(s):
http://www.explorandomexico.com/about-mexico/5/212/
http://www.mexconnect.com/articles/2408-red-white-or-green-warm-up-the-winter-with-pozole
http://www.epicurious.com/articlesguides/howtocook/cuisines/oaxacan
Savoring Mexico pg. 92 – Marilyn Tausend

Sweet Potato & Coconut Milk Soup

I don't have many pics for this entry because 1.) I hadn't really planned to blog about it in the first place but am just getting into the habit of taking pictures when I'm cooking and 2.) after I made it I figured a better and less work intensive way of making it is in the crock pot so.. that's the kind of recipe I'll give.

ANYWHO!

I love quirky soups like this one I stumbled upon, and the fact that it contains some form of coconut endears it to me twice fold. It's got a lot going for it.. Multi-faceted in flavor, spiced, rich, vibrant, healthy and cheap if you play your cards right.

I'm not sure how much sweet potatoes proliferate in Thailand (Although I know they are used - I've already admitted once or twice my weakness in asian cuisine) but this soup is at the very least a thai-fusion dish with the coconut, chiles, spices and lime.



The way I will make it next time is pretty much entirely in the crock. And I will give a vegetarian recipe although there are many variations online that use diced chicken (I myself used diced ham but realized this soup would be every bit as fulfilling sans meat).

Sweet Potato & Coconut Milk Soup

2 med. Sweet Potatoes – large dice
2 med. Carrots – large dice
2 apples – peeled, cored & large dice
1 lg. Yellow Onion - diced
2 green chiles (I used jalepenos) – seeded, de-ribbed & minced
2 garlic cloves – minced
1 t. fresh ginger - minced
2 t. ground cumin
1 t. coriander
1 t. turmeric
1 can Coconut Milk
4-5 c. Vegetable Broth (start w/4 – add more after puree step to adjust consistency)
1 lime – zested & juiced
Salt to taste
Minced fresh Cilantro for garnish

~ Add all ingredients except the lime to a large crock pot and cook on High for 3-4 hours (until potatoes are tender)

~ If you are fortunate enough to have an immersion (stick) blender, use it at this time directly in the crock to puree the vegetables to a desired consistency - **If you do not have a stick blender, feel free to transfer the contents of the crock to a blender and puree in batches if you must

~ Stir in lime juice and salt to taste – garnish with cilantro

(If you want to add in diced meat, just saute the meat and add to the crock after you have pureed the soup for ½ hour more on low setting)



Well that's it! I didn't really research anything but rather just wanted to share a dish that had a pleasing turnout for me. Ciao now!