Momma of Dos: {Pozole} Happy "Cinco de Mayo" Ya'll!

Sunday, May 5, 2013

{Pozole} Happy "Cinco de Mayo" Ya'll!

pozolebowl

Oh the old Cinco de Mayo Controversy. You see it's not "really" a Mexican "holiday" per say it's more of a State holiday for Puebla because May 5th was when la Batalla de Puebla took place. In all reality it should be called El Dia de la Batalla de Puebla but I think that for all marketing purposes here in the U.S. it's called Cinco de Mayo and it originated in California. 

Now that, that is out of the way. 

My all time favorite Mexican dish is Pozole. Not just Pozole but Pozole estilo Morelense. My Momma grew up in a small town called Temixco. It's in the state of Morelos. Most of my life I grew up in Mexico. And, if I have not stated it before, let me state it now. In order to understand me like most other people you must understand my background. Where I came from. Where my parents come from and where I grew up. 

My Momma is from Morelos, my Dad is from Reynosa. Oh, so VERY different. Not just in culture and in "language" but in food as well. Therefore, I grew up speaking differently depending on what area of Mexico we traveled to that Summer and eating differently. Now that I think back on it and although I hated it as a child, I am thankful for my parents and their distinct and unique backgrounds. Mexico is so diverse in itself. It's so sad that these days politics and drug lords have taken over more than is necessary really but we won't get into that. 

The recipe Connie! 

Oh yes, so this recipe originated from my Momma's kitchen, I have always loved it, it's always on my request list when my Momma is cooking and my kids now love it so I am glad that I learned how to make it.  

Pozole estilo Morelense: 

Ingredients ~ Ojas de Laurel {Bay Leaves}, Oregano, Onion, Garlic, Knorr de Pollo, Pork Shoulder/Butt or Pork Picnic works best, a large can of Hominy {forgot the ounces!}, Lettuce, Radishes, Avocado, Chiles de Arbol, Cayenne Pepper, and Limes.

POZOLE POST

Start off with a Medium to Large pot {You can cut all this in half to make a smaller pot}

pozolepot
About a gallon, or so of water {enough to cover your piece of pork meat so that it can cook}
For this recipe I also added chicken just cause that's how we make it sometimes. 

Pozolebuzz

In the pot I place my piece of meat with the gallon of water and about 4 to 5 Bay Leaves {Ojas de Laurel}, 2 table spoons of Oregano, half of an onion, because I am a huge garlic lover I use a whole bulb of garlic  
{you can use half}, and because it's easy to use as salt I use about 3 to 4 tablespoons of Knorr de Pollo  {you can taste it and add salt to taste or more Knorr de Pollo}. 

{Here in Houston you can find all of these ingredients in stores like Fiesta or Mexican Meat Markets, I found it all at Kroger or Wal-Mart too.} 

I place the pot on the stove at high heat until it boils, once it boils I remove the excess "foam" that travels to the top of the pot, I think it's fat, not sure. I then put it on low heat until my meat it cooked. I check it periodically for tenderness. Once the meat is soft and easy to pull apart {Usually about an hour or two} I then add the Hominy {you can rinse it and add a little extra water, about 3 cups} and let it cook for about 15 to 20 minutes until the Hominy is soft at touch. 

{Once the soup is done and meat is tender we like to pull the meat out of the pot because it gets mushy if you leave it in too long and it makes it easier to serve. I pull it apart in a large bowl with a fork and then every time I serve a bowl I add some meat to the top.} 

Now, preparation of your Pozole bowl... {the following ingredients are chopped while your Pozole is cooking} 

We add the following to the top of our Pozole: 

pozoleingredients

Shredded lettuce
Chopped Onions
Chopped Radishes
Avocado slices {not in picture}
Lime Juice
Cayenne Pepper 
And, I like to blend {or you can stick them in your food processor} some dry Chiles de Arbol and add then to the Pozole as well. { You can also use the Pepper flakes that they sell already made at the store, we just like to make our own}

As a side dish we like to make either taquitos de papa y de chorizo like flautas and then we top them with sour cream, queso fresco and homemade salsa. This time I made tostadas, YES with canned re-fried beans topped with sour cream, queso fresco and home made salsa {a whole other post on it's own!}. 

tostadablast



pozoletostada

Then we eat it for days! Ha. It's just so good and comforting. It really does make me feel special and all warm and fuzzy inside! 

{Trust me it's not that difficult, and it's so good!}


Enjoy and Happy Cinco de Mayo!! 
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