I don’t often do recipe posts. Honestly, I don’t often cook.
But my friend Sarah Shotts is working
on an awesome new adventure, Project
STIR. She wants to create videos of
families cooking together and passing down recipes and kitchen secrets.
Her project really hit home for me as
I lost my Mother in August and my Dad’s Mom last October. What I wouldn’t give
for a few more hours in the kitchen with either one of them.
So many of the things that make a
dish delicious can’t be found on the recipe card. I hope Sarah’s project helps
to preserve dishes for other families and cultures.
I decided to share my Grannie Annie’s Pozole.
Like most grandmas, Grannie Annie was happiest with a baby in her lap. That's Vallie at about 3 months. |
I grew up in Texas, but my Dad’s family lived for several
years in New Mexico. In those years, my Grandmother picked up several culinary
traits from the Hispanic and Native American cultures in the Jemez Mountains.
She made homemade tortillas and sopapillas and put green chilies in everything.
Pozole is a prehispanic soup traditionally made with pork
and hominy. According to Dad (and verified
by Wikipedia), the word pozole actually translates to simply ‘hominy’ in
the native Aztec language.
Our family always ate Pozole on New Year’s Day, but I wanted
to share it because it’s one of the most unique dishes we eat.
Bonus! It’s super easy and can be made in the crock pot!
I had to call my Dad for a recipe. Turns out there’s not one
written down, so he recalled the recipe from memory.
POZOLE
3 big cans hominy
(drained)
2 cans of Green Chili
Enchilada sauce
1 can for chopped green
chili
Jar of chopped pimentos
Pork or chicken cut to
bite size
Salt and pepper
You may need to add a
little water to cover all of the ingredients in the crock pot.
It takes 3 to 4 hours for
the meat to cook and it is ready to eat.
He said Grandma used to make it with dried hominy that she
soaked overnight, but it was just as good with canned hominy. Grandma was
very particular about how her dishes looked in the bowl, so she would buy some
yellow and some white and then add pimento to make it look pretty.
We fixed the Pozole late
morning and let it cook for most of the afternoon.
We made ours with chicken,
but pork works just as well. I wanted to take a picture of the cut-up chicken,
but I was chasing kids while Dad was doing the work.
Even the kids enjoyed it.
I love a good crock-pot recipe. So easy and great for this time of year. |
We topped it with shredded cheese and ate it with flour tortillas. Dad warmed the tortillas in the skillet to take the ‘store-bought’ taste out of them. |
Thanks for sharing your story Janeal! This sounds really yummy. I'll have to try it out. :)
ReplyDeleteThis sounds awesome! Added to my recipe rotation for sure!
ReplyDeleteWe occasionally ate hominy when I was growing up, but I never had it in soup. This sounds good!
ReplyDeleteI loved Grannie Annie's cooking. You can also add a fried egg on top.
ReplyDeleteHey Cousin! I never had it with a fried egg. I'll have to give it a try.
DeleteI love Grannie Annie's cooking. I like putting a fried egg on top sometimes.
ReplyDeleteWow, this sounds delicious! I'm totally going to try this recipe! Thanks for sharing! ♡
ReplyDeleteSounds delicious! And I love that he had to recall it from memory!
ReplyDeleteLove this, Janeal!
ReplyDeleteLove this, Janeal!
ReplyDelete