Pozole

Years ago, I realized what hominy is after researching about it. I have read about them coming from cans. Here, I have only seen them cooked, and eaten as a snack. It is what we call binatog. I have talked about it before and won’t get into that much. But since I have started my soup foray, I am continuing by trying out different recipes. And one dish that has always caught my eye is pozole.

Pozole is actually hominy. But some call the soup dish Pozole as well, since it is the main ingredient in the soup. This wasn’t going heavy on the lean protein as I prefer, but it is a clear soup, so it is okay.

First I sauteed some minced hungarian sausage (instead of using chorizo or ham) along with onion, garlic, and leeks. Then I added stock, and soon after, the pozole. I didn’t add any of the other ingredients like peppers, or salsa, or tomatoes, simply because i want to try it simply first. I was hesitant to have anything with my binatog actually.

I let that boil until everything was done. Simple taste test and it appeared that the soup was really quite simply, but heavy though it is in light broth, because of the hominy and meat in it. I think a little more tweaking will make this even better,and maybe I will change something once I get past being scared. 🙂

PS.

No picture because Stella started asking for soup and I just forgo about taking a picture…

Pozole Soup Recipe

1 sausage or meat equivalent, minced
1 onion, minced
2 cloves garlic, minced
1 leek, minced
2 cups cooked pozole
4 cups stock

Saute the sausage, onion, garlic and leek  until the vegetables are soft. Add in the hominy/pozole and the stock and allow to boil and then simmer for about 20 minutes. Serve. 🙂

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