Mexican Pozole

I guess this was just a day for food and cooking.  It was cold today and when I am cold there is nothing that sounds better than hot soup.  A few years ago I got a big hunger for Pozole which I had enjoyed in Mexico.  I went searching the internet where of course you can find a recipe for ANYTHING and then I combined the ingredients and processes of a few different ones and came up with this.

Pozole is a Mexican Pork Stew made with hominy.  In Mexico you can buy hominy in the refrigerated section of the store and you have to cook it like beans - a couple of hours.  I have never seen it in the states that way.  I think that maybe in some areas of the country you might be able to find it frozen but certainly not in South Carolina. (I had trouble even finding the canned variety)  I also would have preferred dried chilies but we don't have those either.  This is a spicy and hearty soup that is perfect for a cold evening!  (I forgot to get a picture!)

• 6-8 large garlic cloves, minced
• 1 large onion, chopped
• 1½ pounds pork shoulder
• 1 T. dried oregano flakes
• 1/3 C. flour
• 2-3 T. canola oil
• ¼ C. olive oil
• 64 oz chicken broth
• 2 cans of hominy, drained
• 4 canned chipotle chilies including seeds, chopped fine.

1. Cut the pork into ¾ inch cubes.  Put the flour in a plastic bag and add the pork cubes.  Shake to coat well.
2. Heat the canola oil in a large stock pot and add the pork.  Cook and stir over medium heat until the pork is browned.  Add the olive oil and the onion and garlic.  Cook another 5 minutes or until the onion is translucent.
3. Add the chicken broth, oregano and the chilies.
4. Simmer covered until the pork is tender.  Add the drained hominy and heat through.

Optional – top with one or more of the following:

• Grated cheese
• Chopped onion
• Chopped radish
• Shredded cabbage
• Crushed tortilla chips

Crock Pot Cheesy Potato and Broccoli Soup

It is a cold winter day in Charleston - it is 50 degrees at supper time so what could be better than a hot bowl of homemade soup?  My picture does not do this recipe justice!  This is a great soup that Kirby didn't even add Tabasco to - which he usually does!  I just found this today in my January issue of Southern Living - which is a great source of delicious recipes.  I added just a little bit of leftover ham and after serving I added freshly grated pepper.  It really is very easy and it uses the slow cooker which is wonderful!

• 2 T butter
• ½ C chopped onion
• 2 T flour
• 2 – 14.5 oz cans chicken broth
• 2 C peeled and diced red potatoes
• 1/2 tsp salt
• 3 C broccoli, chopped floret and thinly sliced stems
• 1 – 12 oz can evaporated milk
• 12 oz sharp white cheddar, grated (about 3 cups)

1. In a large skillet over med high heat, melt butter. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring for 30 seconds longer.  Gradually whisk in 1 can broth and stir until simmering and thickened.
2. Transfer onion mixture to slow cooker.  Add remaining can broth and potatoes, stirring to combine.  Cover and cook on high setting for 2 hours or until starting to simmer.
3. Stir in broccoli and evaporated milk.  Cover and cook 30 minutes linger or until broccoli is tender.
4. Add cheese and stir until melted.

Zucchini Soup

While we were staying at Donna's villa in Punta Mita, Mexico, her housekeeper made us some wonderful soup. It reminded me of a recipe that I hadn't made in years. So, of course I came right home and made it - Zucchini Soup. We had daughter, Christie and her husband, Michael over and I added some quesadillas and spicy black beans to the menu. I think this was the first time we had ever had dinner just the four of us. It was kind of strange without at least one grandson there. But we had a good time anyway!


So, here is the recipe with some pictures -

• 3 T. Butter
• 4 zucchini, shredded in the food processor (about 4 cups)
• 1/2 small onion chopped
• 4 T minced fresh parsley
• 1 C. chicken broth
• 2 C. milk
• 1/2 C. whipping cream
• Salt and pepper to taste
• Minced parsley for garnish

Melt the butter in a saucepan over low heat.  Stir in the zucchini, onion and 2 tablespoons parsley. 

Cover and cook, stirring frequently, until the zucchini is tender, about 7 to 10 minutes.  Remove from the heat and blend in the milk.

(At this point I transferred it to a larger pan) Place over medium heat and cook, stirring constantly, until the milk is almost boiling.  Reduce heat and simmer, stirring occasionally, for about 20 minutes.
Transfer soup to a blender (I did it in batches) and puree until smooth.  Return to pan.  Add the cream and stir over medium heat until heated through.  Season with salt and pepper.  Garnish with parsley.