Hello my friends!
I hope you all had a great weekend! Mine was very quick and finally, we are having back our little monkey. I went to Czech Republic to pick him up after 2 weeks with his grandparents… and he has grown. It is incredibly how many changes you can see when your little one is not with you for a while ❤ But now, we are back. And just before I went to Czech Republic I decided to prepare pork red Pozole soup – amazing Mexican soup. When I had it for the first time I was not really sure if I like it, however with time… I can eat it a lot. And as the weather is getting really “wintery”, soup is just perfect. Check as well recipe here, in Mexican Food Journal and get inspired 🙂
What do you need:
500 g pork
500 g hominy
1 onion
1 tbsp hot chilli tomato paste
3 garlic cloves
fresh parsley
4 bay leaves
1 vegetable stock
1 tsp cumin
handful of cabbage
limes
radishes
vegetable oil
Firstly, have a big pot (as this soup is really delicious 🙂 ) and add vegetable oil. Afterwards, cut pork meat into slices and finely chop onion. I got a pork medallions, however you can get the one you really like. Chicken will be good instead of pork as well. Heat up the pot with oil and add chopped onion, slices of pork together with grounded cumin, garlic cloves and bay leaves. Let is fry for couple of minutes. As I did not have ancho chiles, I used hot chilli tomato paste and it worked perfectly. So when you fry meat for couple of minutes, add drained hominy, chilli paste and stir everything together. Afterwards, add water together with cut cabbage, vegetable stock and finely chopped parsley. Cook for approximately 45 minutes or until is the meat soft and tender. When ready – serve with fresh parsley and finely cut radishes on top. You can squeeze lime and enjoy explosion of flavours.
Have a great week!
Vero & little Canito
