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

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.

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

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. 

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: 

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!}. 

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!! 

{Monday Afternoon Food Post} Disclaimer Included

Disclaimer: { I am not a professional cook or a chef. And, I have no intention of becoming one. I have simply learned to "cook" because I am a Wife & Momma and Thankfully my family eats it all! Ha.}


A brave friend asked me for food advice, suggestions and reciepes... so this came about. I now think about everything I cook and take lots of pictures. But, this is totally not what I do..so forgive me if I miss something.

Here we go. Ha. {BTW, My Hubby is in no way to find out that I give cooking advice..he is an awesome cook...HA.}

When I became a Momma I didn't think that EVERYTHING would become so complicated and thought filled...but it did. A lot more than I thought it would be. I thought, my kids will ONLY eat organic, home cooked meals! Ha. {Then I went back to my full-time outside the home job and that went...well south really quick! ::no pun intended::}

My meals are quick and easy. Sometimes last minute meals, that are sometimes not super healthy but I try kind of things. And, most my recipes are either from my Momma, my Hubby, my Mother-in-Law or the internet with a little twist of me and the ingredients that I have available.

How to make Picadillo:

Ingredients: 1 lbs of ground beef
                   1/4 of a large onion
                    1 to 2 small cloves of garlic
                    1/2 a bag of baby carrots
                    1 small red tomato
                    2 small calabcitas
                    2 to 3 small red potatoes
                    1/4 cup of water
                    3 to 4 bay leaves
My 3 favorite food seasonings: 
                    Garlic Salt
                    Black Pepper
                    Knorr- de Caldo de pollo

Substitution:

{I sometimes add a bag of frozen veggies if I don't have fresh ones...any is good. I  do the one with corn, green beans and peas. }

                 
First, I dice and chop all of my veggies including the onion; I usually leave the baby carrots and garlic whole.

I set them aside and cook  my meat before adding the veggies. {I don't pre-cook or boil any of the veggies they cook well with the meat after I put them in the pot.}

I then season my meat with about a table spoon of garlic salt {or to taste}, 1/2 a table spoon of black pepper {or to taste}and add it to a pan with about 3 to 4 table spoons of oil { I try to use Olive Oil but regular oil does the trick just fine}.

I add to it the chopped onion and whole cloves of garlic and cook it on medium heat until all the meat is nice and brown....once the meat is completely cooked. I  add all the veggies. {diced tomatoes, calabaza, potatoes and the baby carrots.}

Then I add 1/4 cup of water, the bay leaves and 1 table spoon of Knorr de Caldo de pollo for added flavor and seasoning.

I usually let it boil on high heat for about 10 minutes and then lower the heat, cover it and let it simmer on low for about 25 minutes or until all my veggies are tender.

And, here is how much of a first timer I am...I didn't take a picture of my finished product. 

Thankfully, I do this dish often, it's quick and easy. I usually make some rice or frijoes de olla to go along with it. Or refried canned beans ::insert gasp here:: I know the horrors...but there are actually some good canned refried beans that we eat... will talk about those later.

This is Cami eating her picadillo...this is one of the ones where I added the bag of frozen veggies because I can see the peas...

Let me know if you try this... and if this post helped you!!!! I would love to hear from you and see your pictures if you make this dish!