If you're like me, you woke up this morning and discovered two problems: the bathroom scale is broken and leaning towards the heavy side, and you still have a ton of turkey in the fridge. What to do? Pozole!
Pozole is a broth-based soup from Central Mexico which features hominy and meat but can also be vegetarian (substitute in beans). The broth can be white, red, or green. I prefer green (tanginess from tomatillos) but made red today to switch it up. Fun fact: red was quicker to make! I used the Rancho Gordo "Pozole" cookbook.
The recipe had you make the stock from scratch, but I used chicken stock in a box instead since the turkey was already cooked. To make the chile paste they also used a blender, but this is when a small food processor comes in handy; perfect size for the smaller volume and less to clean up. I found it wasn't spicy enough so I added some chile powder as well as smoked paprika to the soup; could also add cumin and coriander to round out the flavors (but didn't). Some of the fun of pozole also comes from the sides: sliced radishes, lime wedges, avocado, tortilla chips, chopped onions, etc. As I was trying to eat cleaner and detox, I stuck with radish, avocado, and lime. Enjoy!
Q&A:
1. What's hominy? When you take dried corn kernels and soak them in an alkali solution, it softens the hulls and kernels and you get hominy. It can be used in pozole, grits, and more. You can buy dried hominy from Rancho Gordo online and soak/prep them overnight, or you can get canned hominy pre-made, but drain/wash prior to adding to soup. A Mexican American patient told me the best canned brand is Juanita's but my grocery store was out.
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