Several years ago, I realized that my knowledge of Mexican cuisine was lacking. I remember wanting to make an authentic taco completely from scratch. As I researched, traveled and had conversations with friends and coworkers about Mexican foods, I was made aware how many wonderful dishes I had to learn beyond tacos. I began experimenting with traditional Mexican ingredients and techniques, and my family loved all the fun new flavors I was using.

One of my co-workers at the time was from Acapulco, Mexico. I would often ask her about ingredient combinations and traditional dishes. I would bring anything I cooked to her to taste and tell me if my flavor profiles were correct.

She asked if I had tried pozole yet. I did the research and put a recipe together to test out this dish that was new to me. I slowly simmered pork shoulder with aromatics and spices. Separately, I cleaned dried chilis, I used six different types that first time, then gently soaked them in hot water to rehydrate them. After a soak, I blended the chilis to make a paste that thickens the soup a bit and adds tons of flavor.

The kitchen smelled wonderful! My daughter enthusiastically came into the room asking what smelled so yummy. This was perfect timing as it was time to make fresh tortillas. I really prefer blue corn for making tortillas. It has a lightly sweeter and more rich corn flavor.

My daughter especially loves making homemade tortillas with me, and so it has become something the two of us look forward to. Her birthday is this month, and this is one of her favorite things to eat with the tortillas we make together.

I think my daughter loves pozole so much because of all the toppings you can add to personize each bowl. Salsas, radish, lime, shredded cabbage, cheese, sour cream and anything else that is delicious on tacos, is also delicious on pozole.

When I took the first finished pozole into work to share and get feedback, my co-worker asked if she could take part of it home; she liked it so much she wanted to enjoy the meal with her son. I was overjoyed that she approved of my version of pozole.

Pozole has become a comfort food in my home, and something my daughter asks for at least once a month, so of course we make fresh tortillas to eat alongside this delicious soup.

Pozole

• 4-5 pound pork shoulder (any type of meat would work)
• 2 medium onions, medium diced
• 8 garlic cloves
• 2 tablespoons ground cumin
• 6 bay leaves
• 1 1/3 tablespoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons chicken base/ or chicken-tomato base (optional, but suggested)
• 1 teaspoon dried oregano
• 1-3 dried ancho peppers
• 10-15 dried guajillo peppers
• 1 #10 can white hominy

Directions:

1. Place pork, onion, garlic, cumin, salt, pepper, chicken base, bay leaves and oregano into a large pot.
2. Fill the pot with cold water and bring to a boil.
3. Simmer until the pork is quite tender. It may take at least two hours or longer.
4. Meanwhile, remove the stems and seeds from the chilis. Pour hot water over the chilis and let them rehydrate.
5. Rinse the hominy in a colander and let sit.
6. When the pork is tender, carefully remove it from the pot. Discard any bones.
7. Strain out the onions and garlic and reserve. Discard the bay leaves.
8. Strain out the chilis, reserve the liquid.
9. Blend the chilis super smooth, use some of the reserved liquid from soaking the chilis if needed to make a smooth paste. Ideally pass it through a strainer to remove the skins from the chilis.
10. Add the onions, garlic and ¼ of the hominy. Puree until smooth.
11. Break apart the pork to a desired size.
12. Add the pork, chili/onion/garlic puree, and whole hominy to the pork broth.
13. Let everything simmer on low for a bit to let all the flavors blend and adjust salt if needed.
14. Pour into a bowl.
15. Toppings may include fresh cilantro, shredded cabbage, radish, lime juice, cheese, sour cream, salsa and whatever sounds great!
16. Fresh tortillas are always a great idea to dip and eat alongside.

Tortillas

• 2 cups maseca corn flour
• 1 ¼ cup hot tap water
• 1 teaspoon salt

1. Mix everything together to form a smooth paste.
2. Place in a sealed container, at room temperature for 30 minutes.
3. Bring a griddle pan to medium/high heat.
4. Place a piece of dough into a tortilla press, using two pieces of plastic to prevent the dough from sticking to the press.
5. Carefully peel the plastic from the dough and place the tortilla onto the griddle pan.
6. Flip after 20 seconds. Cook until the dough looks dry but not browned, or until it ideally starts to pillow or puff. May need to be flipped again to have even cooking.
7. The amount of dough that is pressed is completely up to desired outcome.

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.