(This recipe series is resurrected from a batch of instagram posts I put up a few years back. My pozole loving daughter asked me for the steps, so here’s a reconstruction. The ingredients list is at the bottom of this page. Enjoy!)

When the world is a shit storm, I cook. (It grants me the temporary illusion that I’m in control.) So, this will be the saga of my latest creation. Imma gunna name it: “Mama’s Pozole”

Follow along if you dare. I’m including the steps and the ingredients for those of y’all who might also desire the fleeting feeling that you have some say in the world around you (or at least, in what you put in your pie hole). Here we go:

Step One: A 3lb Pork Shoulder Blade Roast – resting for 15 minutes after having been lovingly and generously rubbed with cayenne, smoked paprika, course ground pepper, oregano, and sea salt….

Step Two: Drop that piggy into a hot skillet with about 2 Tablespoons of olive oil and give it a good juicy browning….

Step #3: Transfer to ye old crock pot, smoother the luscious hunk of oink with 28 oz’s of enchilada sauce, and let it sloooooooooow cook on loooooooow temp for many many hours (I’ll let you know how many as soon in the next step of this experience).

Step Four…..Nine hours later and the house smells so good you can’t help but drool upon walking through the front door. Time to lift this hot little bundle of yumminess and shred it! (Apologies for the darkness of the photo. It’s actually a video on my Instagram account.)

The saga continues….. Step five: It’s broth time. I just happened to have homemade pork broth in the freezer from a late summer escapade with cooking ribs. How handy is that?! So – pork broth + other goodies – all added into the cauldron of deliciousness. That lovely shredded meat will also go in now.

Yup…..NOW! This little piggy goes into the soup. (Can someone give me an “AMEN!!!”?!)

And this is today’s final chapter of “Your Mama’s Pozole.” It’s going to sit with itself for the night. Tomorrow I will add a pinch of cumin, a couple of bay leaves, and a shitton (that’s a highly technical culinary term)  white hominy. I’ll make a final post when we eat it on Wednesday evening (garnished with fresh purple cabbage slivers, ripe avocado, cilantro and a dollop of sour cream for those who can’t handle the heat). It’s been a thoughtful day. I will also share some of those deep soup thoughts when the pozole is fully ready. Cooking with love fills me with calm….filling bellies I love with healthy delicious food fills me with joy.

Adding a little reading material that I hope y’all will take the time to click over to and read – along with the final photo proof of “Your Mama’s Pozole.”

Here’s the link to where my mind went that day: The Moral Line

Ingredients:
3lb Pork Shoulder Blade Roast
Spices: cayenne, smoked paprika, course ground pepper, oregano, ground cumin, bay leaves and sea salt
2-4 Tablespoons of olive oil
28 oz’s of red enchilada sauce
6 C Broth (pork or chicken)
2 large white onions
2 large mole peppers
6 fresh pepperoncini peppers
2+ C white hominy
Garnish options: purple cabbage, fresh cilantro, ripe avocado, sour cream, corn tortilla strips (baked crunchy), shredded mild cheese

#strongertogether #feedyoursoul  #smellthis #itgetsbetter  #holyyum #oink #mykitchen  #oink #madewithlove #followyournose #lovekitchen #bellybroth  #soup  #ilovemexicans  #thereisnowallinmyhome