Pozole Casa Ellis

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Pozole, Casa Ellis

The only way this delicious soup is like traditional Pozole is the hominy. (Traditionally it is a stew of pork and chicken, but you know I just don’t roll that way.). I have always loved the sound of that word and I decided I needed to dream up a dish I could call Pozole. Plus, I think hominy is a kind of interesting treatment of corn. So, get out your chopping knife and whip up this very satisfying meal in a bowl. Quick and easy and I think you’ll love it. I did get the idea of garnishing it with the radishes and avocado from the well-worn cookbook, Mexican Cookery.

In a skillet start to cook 1 medium chopped onion, in 3 T olive oil for 5 minutes
Add 3 cloves chopped garlic
1/2 to a whole jalapeño pepper, seeds removed, and chopped. Cooking the pepper in the oil tones down the heat and releases the flavor.
1 T dried epazote. That’s a herb that may be hard to find in the states. You could substitute dried basil or oregano.
3 T chopped fresh cilantro
1 carrot, peeled and thinly sliced.
Cook these things together for a few minutes while you
Chop 4 large plum tomatoes and put in soup pot with 2 T olive oil and sauté for about 5 minutes.
Add 4 cups vegetable broth
Bring to a boil and add:
-1 cup sautéed chard. This is a very dark leafy green I find at the market. Doesn’t look exactly like anything I’ve seen at Whole Foods, but any dark green would do. Kale would be great. Just cut out the stems and chop a bit and sauté in olive oil. You can do this first and set aside until you are ready to add it to the soup pot.
-The mixture with the onion
-1 13 oz can of hominy
-1 cup lentils that you have cooked in advance. I cook them in vegetable broth. If you don’t want to cook them in advance, you could just throw a half cup of them into the soup. You would need to increase your liquid by about 1 1/2 cups.
Bring this to a simmer for 30 to 45 minutes. If you are cooking the lentils with the soup, you want to make sure they are tender.
When serving, garnish with sliced radishes, ripe avocado, and a sprig of cilantro.

Now I feel like drinking a Corona. Enjoy.

2 thoughts on “Pozole Casa Ellis

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