Pozole is a Mexican soup that I have grown up with. My grandma would always make it for special occasions and when it was made, everyone was excited. It is the kind of soup where you can taste everything to a point where you can not taste anything anymore because the punch of the hot sauce gets you and makes you tear up a little. I love everything about this soup, even accidentally chewing on the leftover bone pieces. Pozole is one of those soups that will warm you up and make you happy. The hot sauce adds just the right amount of flavor to open your sinus and really let you take all the ingredients in. My favorite part of the soup however, is the hominy. Hominy is essentially dried corn and when enriched with the broth of the soup I just find it completely tasty and a unique flavor. Next to tamales, pozole is definitely one of my favorite Mexican foods that my grandmother makes. I think what really makes me enjoy both foods is that these meals are really special. We only eat tamales on Christmas eve and when my grandmother makes pozole it is somewhat of a surprise to everyone and we all make sure to go to her house and enjoy a nice warm bowl of soup. I always love going to my grandmothers house and watching the soup turn into something close to an art form always amazes me. My grandmother always uses very colorful bowls to hold the soup and after she puts the chopped up lettuce, radish and avocado on top it just makes the soup look so beautiful and scrumptious. What I love about my family is that we are all very close and when we all get together it is not awkward or uncomfortable, instead it is a very joyous occasion, no matter what the occasion is. Since there are so many of us (9 kids and twelve aunts and uncles; including my family) we have to eat at separate tables. In my grand mothers
kitchen there is a smaller table that usually my cousins and I sit at and the mature grown ups sit in a dining room off the kitchen. Although we do not all eat together, it does not matter because we all feel the same, happy. Being able to celebrate our ethnicity is what really brings us all together. The food is definitely a real plus. No one is shy at getting more or adding whatever they want to what they are served. Having a big family like the one I have is something I cherish and I will never forget all the memories that we have made and the memories we will continue to make. I hope that as my cousins and I grow up that we will be able to carry out the tradition of making and understanding how to make the soup and the tamales and all the other foods my grandmother makes and shares with us. It is very important for me to understand where my family came from and I think by making and sharing food is the best way. Not only are you eating an ethnic part of someone’s history, but at the same time you can hear all the stories that have come from it.
Pozole 6lbs boneless pork shoulder 6lbs pork neck bone but up (bone is for flavor) 1 large red onion 1 head garlic 1 bay leaf Salt and Pepper 1 large can Las Palmas Sauce Mild, or 1 lg can El Pato Chile Sauce (El Pato tends to be spicier) 1 can tomato sauce Crushed Oregano 5 lb Hominy can Simmer meat and neck bone, remove floating foam and fat. Add onion, garlic and salt and cook until meat is tender. Again, you’ll want to skim the fat and also remove the onion and the garlic squeezing it’s juices through a strainer into the soup. After the meat has cooked, add Las Palmas or El Pato, tomato sauce and almost all of the Hominy can and let simmer for about 30 minutes, to really let the flavor be absorbed. Again, you’ll have to skim the fat. Lastly add oregano and test flavors and spices and turn off. Serve in individual soup bowls, top with generous amount of finely sliced lettuce mixed with chopped radish and then top it all off with sliced avocado.
Published on Nov 29, 2009