Saturday, August 20, 2016

Soups of the World - Posole

Posole (or pozole) is Spanish for hominy which is an ingredient in this soup often served at celebrations in Mexico.


1 tablespoon oil
500g pork
1 can enchilada sauce
1 can hominy
1 onion
4 cloves garlic
1/2 teaspoon cayenne pepper
2 teaspoons oregano
1/2 cup green chilies
1/2 teaspoon salt

Hominy is a difficult ingredient to get hold of in the UK but luckily JD brought some back with him from his last trip to America. Hominy is dried maize kernels, shaped liked sweetcorn but bigger with a soft smooth texture.


 Cut the pork into bite-sized pieces and then brown it off in the oil.

 Cut up the onion, chillis and garlic, place in your slow cooker along with the hominy, enchilada sauce, cayenne, oregano and salt.

Stir it well, add the meat and top up with water to the consistency of soup you'd like then cover and cook on High for 6-7 hours.

Serve with lime wedges to squeeze on the soup, sour cream to soothe the chilies fire and tortillas to soak up the last of the soup. Posole is also often served with avocado slices or shredded cabbage if you want to try those too.

This soup was much anticipated because we could smell it cooking for hours before we could eat it. The pork was tender and flavourful and the soup was a lovely thick consistency. The heat of it was too much for us though, the chilies drowned out all the other flavours even though I'd used much less than the recipe specified. It was disappointing not to enjoy it more after we'd been looking forward to tasting it. The hominy was a nice addition, giving more comfort to an already thick, hearty soup. JD likened the hominy texture to chick peas in this soup. I'd maybe leave out the chilies entirely if I made it again. *runs off to wipe my runny nose*!!

In case you were wondering if the sour cream helped soothe the heat of the chilies:

Tuesday, August 2, 2016

Soups of the World - Matzo Ball Soup

Matzo (or Matzah) balls are a Jewish food often eaten on Passover. They can be light and fluffy (floaters) or dense (sinkers) but usually served in a chicken broth. I opted to try mking the denser version.


4 eggs
1/4 cup water
1/4 cup oil
1 cup matzo meal
2-3 cups chicken stock
1 carrot
1 stick of celery
Salt and pepper
Pinch of dill

Mix together the eggs, water and oil.

Add the matzo meal, salt and pepper. Combine well and then put in the fridge for 30 minutes.

 Form the matzo mixture into small balls and place in a pan with the chicken stock.

When the matzo balls were almost cooked (after about 35 minutes) I realised I'd forgotten to add the chopped celery and carrot so I had to quickly soften them in a frying pan instead.

Place the cooked matzo balls in a dish and spoon over the chicken broth and vegetables. Garnish with a pinch of chopped dill.

I was unprepared for how delicious this soup would be. The matzo balls were dense and meaty in texture, tasting of chicken so much that it was like eating chicken balls. The balls had absorbed flavour from the stock and were lovely to eat with a mouthful of hot chicken broth. A very warming and surprsingly filling soup. I'd like to try making some lighter 'floater' matzo balls now!
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