Menu Mondays: Mexico's Gift To America- Pozole

(the above is a chicken pozole with very little meat, not how I usually make it)

We moved to this small California town nearly 5 years ago. It's heavy with Mexican culture. The majority of the kids in my children's classes are first generation. Though I have my political opinions on the massive flood of immigration into this state and how it's really bleeding us dry, there are many things I've learned about this culture from living here and having our kids in school. Many of the families we know are hard working people really doing their part to become part of the American society while still respecting their heritage. More than anything, Taco Bell becomes a cheap (literally) joke when you get to taste some of their authentic cooking.

Last year, Princess was in her first year of public school transitioned from homeshooling. She was in 5th grade and Rick and I tried to be as involved as we could. Her teacher did a few holiday occasions by having a lunch pot luck in the classroom. Since most of the families were Hispanic, the foods were as well. This was how I came to have my first bowl of Pozole. Pozole is kind of a sister to the Menudo soup but I'm not into eating tripe (in fact, I find it funny that many times cooked tripe is pictured with beer or other alcohol and yep, that's what it would take for me to eat it, way more than I'm willing to drink) so I prefer this one.

It was rustic, brothy and OH, so tasty.

(next segment is read at your own risk...)

Historically Pozole has a very pagan and disgusting origin. It was a soup made for special ceremonial occasions that took place after human sacrifices. It's 2 main ingredients were corn (more specifically hominy), which was sacred to the ancient Mexicans since they believed the gods made man out of cornmeal (sounds stupid but I'm not sure monkeys sounds any better..lol), and ....ew..cover your ears....human. Yep, from the sacrafices. Please don't let that gross you out to continue.

Once cannibalism was outlawed, pork took it's place because...well, I won't tell you why, it may just be too much. You can also use chicken or turkey. In more recent (barely) history, Pozole was mentioned by Bernardino de Sahagún, a 16th century Spanish Missionary to the Aztec people.

Ironically what started out as a special occasion dish has become the pot of soup for the everyday family. It's ingredients vary according to region. Just like grandma's chicken soup in America, everyone does it differently. I'll give you my version. Play around with some others if you like, I'm sure they are all good.

Mrs. Oz Pozole

1 Pork Shoulder or Butt

1 30 oz. can Hominy

1 Head of Cabbage

1 Large white onion

3-5 cloves fresh garlic

2-4 Limes + lime juice to taste

1 Tbs. cumin

1/2 cup red chili sauce (a spicy enchilada sauce will do)

1/2 bunch of Cilantro (if you don't like cilantro one, I feel sorry for you, but two, you can use a few small cans of green chilies)

Half a stock pot of water (I don't measure water...you'll have to eye ball that one)

Salt and Pepper to taste

Pig's foot (optional)

Place pork (and pork foot should you want to use) in stock pot and cover with water till pot is at least half full. For a low fat soup, you can cook the pork till it's falling apart and refrigerate the broth. Later you can skim off the fat and continue the soup from there. Otherwise....

Remove tender pork to a large platter or bowl. Discard any bones or fat (and foot if you used it)and return meat pieces to the broth after they are separated into bite size pieces. Put on high heat and chop onion, garlic and cabbage. Add to pot followed by seasonings and red chili sauce. Drain can of hominy and add to pot. Half two limes and squeeze juice into broth (many recipes use lemon juice and serve the soup with a wedge of lime, I prefer just using lime because of it's Mexican flavor) and drop halves right into the pot for about half an hour to release lime flavor into the broth. You can skip this if it's too much for you, I came up with this myself because I love the depth of flavor it adds to the soup. Just remove the halves after they have simmered in there a while.

Cook until cabbage is tender. Chop half head of cilantro and add to soup. Taste to see if you need more lime juice (you want a bit of a tangy broth but taste to your liking) or salt and pepper.

Serve in bowls with a wedge of lime for squeezing and either corn bread or warm tortillas with butter. Pozole is great made the day ahead and then reheated. It's also great with quesadilla wedges.

Hope you enjoyed your little history lesson but try to forget it when you eat the soup. :)

I'm very exited about my next adventure. I seem to be on a soup theme without meaning to. I've been very interested about the traditional soup of Vietnam called pho (sounds like "foe"). It sounds very unique and I'm hoping to share about it next week or the week after depending on how life goes.