There’s a running joke here at Casa Sass that my winter Pozole cooking starts at the first sign of Spring, when I must plant the hominy corn in soil tended for generations; that I start raising the baby piggies and growing the peppers, onions and oregano; and if I pushed it, I am pretty sure I would be told I mine my own salt. That’s because Pozole is one of my favorite things to eat, and probably my favorite thing to cook.
When I really “go for it” at Pozole time, I have a 5 gallon stock pot, make my own pork stock, and start from scratch with everything. No cans, no jars. It’s amazing, but it’s also very time consuming, and not exactly “spur of the moment” cooking!
Not long ago, one of my oldest and dearest friends asked me if I have a “simple” recipe for this amazing, brothy, rich red soup, and I had to pick my brain for some shortcuts. Having done that, I think I came up with a really good foundation for a quick version, an easy Pozole that anyone can make with ingredients easily found at the grocery.
It’s getting chilly, LET’S MAKE SOME DELICIOUS SOUP!
