Pozole

If you like Mexican food, raise your hand! Yep, me too. This week I have the privilege of sharing a delicious dairy-free Mexican soup with you! A couple weeks ago my cousin sent it to me since It is one of her favorites. It’s a great year-round meal to make for you and your family.

Fun fact, I went to Oaxaca, Mexico when I was 9 and met amazing little children with such sweet smiles, saw poverty for the first time, and rock climbed on the side of a mountain! My family was visiting some friends who lived down there as cross-cultural workers. It was during this trip to Mexico that sparked a love for travel and global studies in my heart. It quite literally changed the trajectory of my life and for that I am forever grateful! I’ll make sure to tell you all a little more about that first international trip in my stories page!

As we begin thinking about Mexico and a scrumptious recipe, I’d like to give a couple fun facts and ways to pray for Mexico:

  1. The official name of Mexico is The United Mexican States (Estados Únidos Mexicanos)

  2. Mexico is second only to Brazil in the number of Catholic citizens. (More facts here!)

  3. Pray for the people that they would find peace both politically and spiritually.

  4. Pray for the church to meet both the physical and spiritual needs of the poor.

Alright, let’s get down to business! For a printable version, click here!

Ingredients:

  • 1 lb of chicken thighs or breasts

  • Four regular tomatoes (cubed)

  • Chile Guajillo (big red dried chiles)- make sure to remove the seeds!

  • 1 tsp Oregano

  • 1 tsp Cumin

  • 1 tsp Salt

  • Chicken or beef bouillon cube

  • 1 can white hominy, drained (in the international foods aisle of Food Lion or Walmart)

  • Sliced radish, shredded cabbage, lime and cilantro (These are all optional)

  • Toasted baguette slices

Directions:

  1. Boil the chicken in a 6-7 cups of water. Add 1/2 tsp salt. When cooked through, let cool slightly and shred chicken. Set aside for now and save the water.

  2. Boil the four tomatoes and 3 chile guajillos in 3 cups water for 10 minutes. Let cool slightly, add the cumin, oregano, and rest of salt. Blend well.

  3. Heat the broth from boiled chicken, add the shredded chicken and can of hominy. Pour the tomato/guajillo sauce through a strainer, into the pot of chicken. Boil until flavors are well mixed.

  4. Serve the soup with toasted bread slices, and optional items. Guacamole goes really well with this dish as well!