Apparently the weather gods in Van are confused. When I left, it was spring. When I returned...more like winter. So seeing as I am still firmly in Mexico-mode (and will remain there at least until my tan fades) I decided to take advantage of the cold weather to stay home and delve into pozole (or posole)-land. Unlike many tourists, I came back from Mexico with only food...vanilla extract, Herdez salsas and dried hominy (or nixtamal) to be exact. Pozole has long been on my recipe to-do list so when I eyed a large bag of bulk hominy for crazy cheap, I snatched it up. Needless to say the two security peeps gave me a weird look and actually laughed when they saw the large bag of dried corn in my suitcase. But whatev, I cannot be dissuaded from smuggling back ingredients from foreign lands.

But let's get on with it... Pozole...what is it? Well according to Wikipedia it means "foamy", a dish composed of corn and meat (usually pork or chicken) historically served on special occasions. Oh and apparently the meat used in the pozole used to be human.
"After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat as it "tasted very similar", according to a Spanish priest."

I don't know about you guys but I am SO hungry now. Let's get on with it...

First, saute half an onion for a few minutes in olive oil. Add a diced green pepper (using poblano would probably be better but I only had green). Add garlic (5-6 cloves), oregano and bay leaf.

Next, add diced tomato (small/medium can or maybe about 4-5 small-medium tomatoes?), ancho chillies (I could only find powder and probably used about 2tbsp total). Let simmer for a few minutes. Add chicken broth (let's say 4cups? - I also added the tomato water from the can). Bring to a boil and reduce heat.

Add about 2cups of cooked hominy (Note: mine were dried so i had to pre-soak overnight and cook for about 3h before adding here but you can find canned if need be) and about 2 cups of shredded cooked chicken (perfect for leftovers from a roasted chicken).

Simmer for 20min or so (or until you're too hungry to wait any longer), season accordingly and don't forget the chili powder or jalapenos!

Now one of the best parts about pozole are the garnishes. I wanted to keep mine simple so only topped it with cilantro and lime (I think essential to bringing it all together). But traditionally, shredded cabbage, radishes and avocado have all been known to top this soup.

And can I just say...it was freakin yum.


  1. Lovely. When are you going to write (and take photos for) a cookbook?


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