For instance just a week ago I learned to make Pozole using a recipe from the cookbook "Cantina" from the Casual Cuisines of the World series. It's one of my favorite series of cookbooks because everything I've made from them has been outstanding. I love a well tested recipe book.
this book used (for pennies) on Amazon like I did.
Coming out of a long, cold, Michigan winter I had been craving this classic Mexican soup traditionally made with hominy and pork , and decided to have a go at making my own. The recipe in "Cantina" was for a red chile broth.
Hominy, sautéed onions, and meat are added to the soup base. You also offer a wide assortment of condiments. Cabbage, salsa, sliced radish, and limes or lemons are traditional condiments to add to the finished soup right before eating. I also added brown rice, diced avocado, minced fresh jalapeno, fresh tomato instead of salsa, and finely cut green onions.
It's hearty and tasty with rich depth of flavor to the broth. I can see using it as a base for many other soups, particularly bean and vegetable soups. Fred said he liked it and it was better than Campbell's Soup. LOL
Next I'm going to try this Food Network recipe for Green Pozole, using green chilis like my favorite I used to have at Consuelo Mexican Bistro in the Sanata Row shopping mall. That's a picture of it above.
Here's a vegetarian recipe for a Red Pozole broth I created by modifying the recipe I used from the book, after the second time I made it. The portion size is for two people:
Vegetarian Pozole Broth
2 cups Water
1 cup Vegetable Broth
1 dried Ancho Chile
3/4 tsp dried Oregano
2 cloves of Garlic (I omitted the fresh garlic and added just a dash of garlic salt because Fred doesn't care for garlic)
1/4 of a medium yellow onion (chopped)
- Bring water to a boil then turn off and allow to cool for several minutes. While still warm add 1 dried ancho chili and allow to soak for 20 minutes. Reserve the soaking water.
- After the chili has softened, place in a blender or small food processor and remove the stem. Add the oregano and garlic with a small amount of water and puree. Set aside.
- Saute the chopped onion in oil or butter until lightly golden
- Add in reserved water, cup of broth, chile puree, and hominy. Bring to boil. Reduce the heat and simmer for 20 minutes.
- Add salt to taste. The soup may be slightly bitter, I read online this is normal. Adding fresh lime juice neutralizes the bitterness so from now on if the soup is bitter I'll squeeze some in before serving add still set out lime wedges for those who want more.
- Serve in soup bowls with all of your condiments set out in many tiny bowls or on plates. A divided serving plate would be ideal to keep flavors from blending too soon. Invite your dining companions to add any or all condiments to their bowl.