Are you up for a strong foreign food? Then try pozole – it is a soup / stew from Mexico. Pozole really means corn flour – but there is not much corn on my version of pozole. However, there are other good ingredients present in my savoring Pozole dish.
An interesting fact about Pozole is that it is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, birthdays, Christmas and New Year’s Day. Thus, when you are serving Pozole on you table, surely you will not just enjoy the dish in its full essence and glory but also you’ll feel like you’re on a holiday!
Pozole – Recipe
There are three types of pozole – white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients, possibly including husk tomatoes, epazote, cilantro, jalapeños, or pumpkin seeds. Red pozole is made without the green sauce, instead adding a red sauce made from one or more chilies, such as dried mirasol chili, piquin, or ancho. My version of Pozole belongs to the red category. You can regulate the power by getting more or less chili and garlic in or by scraping the kernels out of the chili if you want to make it smoother in taste.
Servings: maximum of 4 person
- 150 g chickpeas – soak it in plenty of water in the morning before going to work and sometimes they have sprouts, so remove them before cooking
- 1 bay leaf
- 2 red chilies
- 2 large onion
- 3 clove of garlic
- ½-1 red pepper – depending on size
- 500 g of goat meat
- 1 tsp. bumped cumin
- 1 can of peeled tomatoes – chopped
- 4 tortillas
- 5-6 radishes
- 1 lime
- A little coriander – or broad-leaved parsley if you like
- Oil for frying
- Sugar and salt
- Start the cooking by boiling the meat until it becomes tender. To expedite the process, use pressure cooker and add water until it covers the meat.
- Add a clove of garlic, onion and salt to taste.
- Close and leave it at medium heat until it starts boiling.
- In a big pot, heat 6 liters of water to boil.
- When it starts boiling, add the chickpeas. Closed the pot with the lid.
- When the bell or the pressure cooker regulator starts releasing steam, lower the heat, cook for another 5 minutes, and take the cooker away from the fire.
- When the chickpeas has boiled in around 20 minutes, add the meat and cover the pot with the lid.
- Add to the step 7 about ¾ of the meat stock. Cover it again. Season with salt to taste.
- On a plate, remove the seeds from the chilies.
- Put the chilies on a pot, wash and rinse with water.
- On another pot, add enough hot water. Put the chilies on it. Make sure that it is entirely covered with hot water.
- When the chili had boiled, add the rest of the stock.
- After it has been boiled, cool down a little and place the chili in a blender together with a clove of garlic, onion, and grind them finely.
- With a strainer, add the salsa or red sauce from the previous step to the chickpeas.
- Boil until it thickens for about 3 minutes and remove from the fire.
- Cut or tortilla tortillas in wide strips – such approx. 2½ cm or so.
- Pour a generous amount of your pozole on a bowl. Cut the radishes into thin slices and serve them with lime, tortilla strips and the broad-leaved parsley.
Chili gives a warm feeling in the mouth, and therefore a delicious cold drink is best to serve in order to cool the chili flavored soup down. It also great to accompany it with white wine for a little bit of sweetness – so for that Spätlese is best. If you insist on a red wine, choose a light one and serve it cool. It could, for example, be a Beaujolais.
Preparation time: 15 minutes
Cooking time: 1½ hours