Mexican Pozole Rojo
December 30, 2010
Following the excesses of the holidays, my family and I generally run for the hills. Nestled in the rain drenched Santa Cruz Mountains, we seek the calm and quiet that comes with solitude. We explore, rest, and reconnect as a family. We also nourish ourselves with simple foods.
The last few years, we have spent the first day of our vacation brewing up a rich pot of pozole. This traditional Mexican soup has largely been overlooked by the American mainstream. While burritos, tacos, and enchiladas enjoy widespread name recognition, pozole continues to be a bit of a mystery to many people outside the folds of a Mexican family. It deserves to be discovered! Like most great soups, it is composed of the simplest of ingredients that transform into a richly flavored, satisfying supper.
This is an all day soup, but do not let that discourage you! Just because this soup cooks all day does not mean that you are cooking all day. Plus, a pot simmering on the stove gives us a fabulous excuse to stay in on these cold winter days and spend the day in our slippers. The soup begins with a pork shoulder rubbed in Chile powder, salt, and pepper, then slowly braised until the meat is falling from the bone. The chunks of pork are added to a base of sauteed onion and garlic, dried chiles, and chicken broth. These ingredients are simmered together with tomatoes and hominy for as long as you can spare. Upon serving, the soup is topped with shredded cabbage, cilantro, serrano peppers, and minced onion. The combination of hot soup studded with chunks of pork and hominy, cold raw crunchy veggies, and tangy fresh lime juice squeezed over the top has won over my family. My little man gave it “100 thumbs up!”
Mexican Pozole Rojo
adapted from Michele Anna Jordan
makes 10 servings
the Rub
3-4 pounds pork shoulder or butt
2 tablespoons salt, plus more as needed
2 teaspoons Chile powder
2 teaspoons ground black pepper
Preheat the oven to 300 degrees. Pat the pork shoulder dry with paper towels. Mix together the salt, pepper, and Chile powder. Rub all over the meat. Place roast in a covered oven-safe dish, add 1 1/2 cups of water and bake for 4-5 hours until meat is very tender. Remove from oven, set meat aside. Allow liquid in pot to cool, then skim fat from the top. Reserve remaining liquid for the soup.
the Soup
1 tablespoon vegetable oil
1 large yellow onion, diced
6 garlic cloves, minced
2 teaspoons dried oregano
Black pepper, freshly ground
2-3 dried chiles, preferably ancho/ pasilla, soaked in hot water for 10 minutes.
6 cups chicken stock or broth
1 28-ounce can diced tomatoes
2 28-ounce cans hominy, drained
Meanwhile, heat the oil in a large soup pot. Saute onions, stirring frequently, until translucent and fragrant, but not brown. Add garlic and saute 2 more minutes. Add oregano, broth, tomatoes, and hominy. Once the chiles have been soaked and are pliable, tear them open and discard the stem and seeds. Using the back of a knife, scrape the inner flesh of the chile and add to the soup. Season with salt and pepper. Bring the soup to a boil, then simmer partially covered for 45 minutes or so.
When pork is tender, chop into chunks of desired size. Add meat and reserved braising liquid to the soup. Simmer another 30 minutes or more if you have the time. Season again with salt and pepper.
the garnish
2 limes cut in wedges
2 cups green cabbage, thinly shredded
1/4 cup minced fresh cilantro leaves
1/2 cup minced white onion
2 serrano peppers, thinly sliced
Corn tortillas- hot
Serve hot soup in individual bowls. Create a garnish platter for each individual to top their soup to their liking. Hot tortillas can be dipped in the soup or used to roll up the pork and hominy into mini tacos.
Here is a printer-friendly version of the recipe: Mexican Pozole Rojo
You may also like:
Swedish Meatballs (Kottbullar)
December 13, 2010
Growing up in a Scandinavian American household, the tradition of Santa Lucia was always one that spoke to me, not only as a connection to my Swedish heritage, but also to the rhythm of the seasons. Last night, my children and I gathered around our Santa Lucia doll and I told her story (generously interpreted).
A long time ago in Sweden (which is near the North Pole, a meaningful landmark for those obsessed with that region of planet this month), the days were short and the nights were long and cold. The people of Sweden did not have enough food to eat. One night, they looked out over the water and saw a beautiful woman gliding towards them. Upon her head, she wore a crown of light and in her arms she carried food for the hungry. Santa Lucia saved the people of Sweden, not only from their hunger, but from their despair as well. The food she brought filled their aching bellies and the light she wore reignited their hope of brighter days to come.
Many cultures have special ways to celebrate the Winter Solstice, the Northern hemisphere’s shortest day. This is naturally a time of year to draw inward, hibernate, and nourish our minds and souls with quiet time. The holidays though, provide an opportunity to gather, share, and allow us to look forward to the brighter days of spring and summer. As a child, I loved Santa Lucia Day. I would dress in a white robe, crown myself with lit candles and then, with hesitant steps, deliver cookies to my family or classmates. It is easy to hook children into a tradition, when cookies are involved! My daughter is still too young to wear a crown of fire, but still she glowed with pride at being the chosen one to carry the cookies to our table.
The foods we prepare and serve our loved ones on these special days define our traditions. In honor of Santa Lucia, I prepared a hearty feast of Kottbullar (Swedish Meatballs). To complete the meal, I served them with mashed potatoes, roasted brussel sprouts, cranberry sauce, and agurke salat (cucumber salad).
This meal ties my family and me to our ancestors. The meatball recipe originates from my maternal great-grandmother, Agda, who grew up in Sweden. I never had a chance to meet Agda, or Gigi as she was affectionately known by her grandchildren. Nonetheless, I feel a connection to this special woman through the rosy stories shared by my mother and her cousins. Of course, her spirit lives on through her recipes as well.
These meatballs are outstanding. If you have only experienced Swedish meatballs from the cafeteria line at IKEA, you are going to be blown away. They are tender and moist without any of the strange chewy texture that plagues store-bought meatballs. The subtle sweetness and hint of allspice make for a delicious treat. In this recipe, you broil the meatballs to brown them. This is a huge time saver over browning them in a pan. You still get that yummy caramelization without all the time and trouble of stove top browning. One significant change from the family recipe is the omission of veal. I have too many fond memories of feeding calves on my aunt and uncle’s dairy farm to consider veal good eats. If anyone knows of a source for humanely raised veal, let me know. This dish is a huge hit with my whole family. Serve as a main dish or a popular appetizer!
Swedish Meatballs (Kottbullar)
Adapted slightly from my Great-grandmother Agda
serves 6 as a main dish
1/3 cup minced onion
1/2 cup bread crumbs
1/2 cup milk
1 egg
2 1/2 teaspoons salt
3 teaspoons sugar
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 pound ground chuck
1/2 pound ground pork
Soak bread for 5 minutes. Add the rest of the ingredients and mix well. (I like to use my hands to mix instead of bothering with a spoon). Roll into 3/4 inch balls. Wet your hands well to prevent sticking. After several meatballs, if your hands begin to stick, simply rinse them in warm water and begin again. Place meatballs on baking trays, cover, and refrigerate at least 2 hours.
Remove trays from refrigerator and uncover. Brown under broiler. Put in a baking dish with 1/2 cup beef broth. Cover and bake for 45 minutes at 350 degrees. Alternately, place in a slow cooker on low.
Serve meatballs over potatoes, egg noodles, or eat them with a toothpick. They are delicious enough to stand on their own, but yummy with gravy too.
These meatballs freeze very well. Feel free to double the recipe and make enough for another dinner.
Here is a printer friendly version of the recipe: Swedish Meatballs (Kottbullar)
You may also like:
Split Pea Soup with Ham and Beer Bread
December 12, 2010
There comes a point at the end of every summer, when I yearn for the days to shorten and the nights to cool. Don’t get me wrong, I love summer, but there is something so comforting about layering on sweaters, hats, and eating SOUP! Now that we are a few months into frigid and rainy weather (ignore the minor fact that it is clear and 60 degrees here today), we must break out the big guns: a rich bowl of Split Pea Soup!
This soup starts with a stock made from ham hocks and the old standby of onion, carrot, and celery. Once that cooks down for a few hours, you’ll have a flavorful base for the other simple ingredients. No time to make stock? Your soup will turn out great with water too! Just add the ham hocks to the soup with the water and peas. Looking for a vegetarian soup? Leave out the ham. You can use yellow or green split peas, either will taste fabulous. If you want to really make this meal memorable, be sure to bake the Beer Bread. This recipe comes from Sunset (via my mother). The bread is hearty, with a chewy bite and the perfect amount of tang from the beer. Both the soup and the bread freeze well. I find it best to freeze a family dinner portion of the soup and a loaf of bread for a busy weeknight down the road.
Split Pea Soup with Ham
serves 12
(enough for 2 dinners- one for now and one to freeze)
the Stock
2 ham hocks
1 onion, quartered
1 carrot, peeled and chopped into 2 inch lengths
1 stick celery, chopped into 2 inch lengths
Combine the above ingredients in a large pot. Add enough water to cover by 2 inches. Simmer for 3 hours partially covered. Add one teaspoon of salt after 1 hour. Strain out and discard the veggies. Reserve the stock and degrease. Reserve the ham hocks. Pull meat from the bone and chop into bite sized pieces.
*This can be make ahead. Just refrigerate the stock for up to one week or freeze for later use.
the Soup
2 Tablespoons of butter
1 1/2 cup diced onion
1 1/2 cup peeled and diced carrot
1 1/2 cup diced celery
Meat from two ham hocks, diced
3 cups split peas
3 quarts ham stock, water, or combination of the two
2 bay leaves
Melt butter in a large stock pot. Saute onion, carrot, and celery until softened, but not browned. Add reserved ham (or whole hocks if you skipped the stock step), peas, bay leaves, and stock or water and bring to a boil. Reduce heat to medium low and partially cover pot. Cook until peas are soft and meat and veggies are tender. (Remove hocks and pull meat from the bone if not already done. Dice meat and return ham to soup.) Season to taste with salt and pepper. Serve warm with Beer Bread (recipe follows) and salad. Feel free to make this soup a day ahead. Refrigerate until cool, then cover.
Here is a printer-friendly version of the recipe: Split Pea Soup with Ham
Beer Bread
Adapted from Sunset Magazine (via Mom)
makes 2 loaves
the Beer Mixture
2 cups flat beer
1/2 cup cornmeal
2 Tablespoons butter
2 teaspoons salt
1/2 cup dark molasses
Pour beer into a small saucepan. Heat to steaming and remove from heat. Stir in next 4 ingredients. Set aside to cool.
the Yeast Mixture
1/2 cup warm water
4 1/2 teaspoon dry yeast (2 packages)
1 tablespoon sugar
Combine, stir, and let stand 10 minutes.
the Dry Ingredients
1/2 cup each wheat germ and wheat bran
2 cups whole wheat flour
3 1/2 cups unbleached flour
Combine cooled beer mixture and yeast mixture in bowl of your stand mixer or a large mixing bowl. Add wheat germ, wheat bran, and whole wheat flour. Mix until fully incorporated. Add unbleached flour, one cup at a time, kneading to incorporate fully before adding more. Stop after 2 cups and test the dough. It should be moist but not sticky. If it is still sticky, add flour cautiously, 1/2 cup at a time. Avoid adding too much flour, it can become very heavy and tough. Knead dough for 10 minutes by hand or in mixer (less time- 5 minutes or so) until the dough is smooth and elastic. Place dough ball in an oiled bowl. Cover and allow to rise 1 hour.
Punch down and let rise 45 minutes. Sprinkle 2 greased cooking sheet with cornmeal. Punch down dough, divide in half and form 2 8-inch rounds. Place on cornmeal-topped pans. Cover and let rise 40 minutes. Preheat oven to 375 degrees. Brush top with egg white mixed with 1 tablespoon of water (for a nice shiny crust). Use a sharp knife to cut a # shape on the top of the loaves.
Bake for 40 minutes until bread is browned and sounds hollow when you knock on the bottom. Place on a cooling rack to cool. Serve with butter, Split Pea Soup, and salad. Yum!
Here is a printer-friendly version of the recipe: Beer Bread
You may also like:
My Pantry Shelf 