We recently returned from Yelapa, Mexico where we learned how to make Pozole from Ramona Gutierrez who does not speak English. Since my Spanish is limited, we talked to her through a translator, Isabel. Yelapa was a perfect place for us to rejuvenate our local eating habits since the town, like many towns in Mexico, is built on a culture of eating what is in season and using recipes passed down for many generations.
Each Monday night, Ramona makes a large batch of pozole for the town.
You can buy a bowl of Pozole with cabbage, radishes and salsa on the side and watch a movie.
When we got to Ramona’s, we instantly felt welcome as Ramona patiently and carefully explained each step of the soup that has been a Mexican tradition for years. As we ate Pozole with the town, I was surprised at how even though the soup is simple to make, the flavors are complicated.
Here is a video of Ramona cooking.
In between Pozole instructions, I played with the children running under foot. I asked a beautiful little girl what kind of candy she was eating, “qué tipo de caramelo está comiendo”. Her response was unexpected and obvious. She replied with a large smile on her face “azúcar, sucre!”. I hope that my child is that honest. I poked at my belly and asked “are you hearing this? Always tell the truth with a smile on your face!”.
• 4.5 lbs. pork legs with the bone in
• 4.5 lbs pork stew bones
• 3.5 lbs. beef tongue
• 5 dried Poblano chilies, seeds removed
• 2 cloves garlic
• 2 tsp oregano
• 5 tomatoes
• 6.5 lbs. hominy
1. Put the pork bones and the tongue in a large pot and cover with water about 1 inch over the meat.
2. Boil for one hour
3. In the meantime, boil the chilies for 2 minutes.
4. Add the garlic and oregano to the chilies
5. Blend the chilies, garlic, oregano and tomatoes together. Set aside
6. After one hour of boiling the meat, add the pork legs
7. Boil for another hour
8. Add the hominy and water to cover and simmer for one more hour (3 hours total)
9. Salt to taste
10. Serve with chips, tostados, radishes, cabbage, onions, dry hot peppers, lime oregano
Boil 20 serrano chilis with a bit of salt. Blend with a bit of vinegar and one clove garlic. Salt to taste.
Serves 20 or more